Study on physicochemical, structural, and functional properties of Zhengdan958 and Xianyu335 cornstarch from newly harvested corn under postharvest ripening conditions at ambient temperature
Yong Cao,
Xiujuan Wang,
Chengbin Zhao,
Hao Zhang,
Mingzhu Zheng,
Xiuying Xu,
Jingsheng Liu
Affiliations
Yong Cao
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
Xiujuan Wang
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
Chengbin Zhao
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
Hao Zhang
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
Mingzhu Zheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
Xiuying Xu
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China; Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province 130118, China.
Jingsheng Liu
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China; Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province130118, China.
The importance of starch in nutrition and industry is unquestionable. This study investigated the changes in physicochemical, structural, and functional properties of cornstarch from newly harvested Zhengdan958 (Zd958) and Xianyu335 (Xy335) corn during for 0, 20, 40, and 60 d at ambient temperature. The results showed no significant changes in the proximate components and apparent structure of Zd958 and Xy335 cornstarch under postharvest ripening conditions. Compared with 0 d, the molecular weight distribution and mass fraction of Zd958 and Xy335 cornstarch have changed significantly, the relative crystallinity (RC) has significantly increased from 26.4% to 26.5%–28.8% and 28.4%, and R1045/1022 has significantly increased from 0.828 to 0.826 to 0.843 and 0.883, respectively. The changes in structure indicated that the synthesis and rearrangement of cornstarch molecules formed highly ordered crystalline structures, and the ordered structures of long-range and short-range molecules increased. Moreover, the changes in structure affected the pasting characteristics and texture profiles of cornstarch, therefore, affecting the final food quality.
