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Effects of high temperature during grain filling on physicochemical properties of waxy maize starch

LU Da-lei YANG Huan SHEN Xin LU Wei-ping

农业科学学报（英文版）2016，Vol.15Issue(2)：309-316,8.

农业科学学报（英文版）2016，Vol.15Issue(2)：309-316,8.DOI:10.1016/S2095-3119(15)61095-4

Effects of high temperature during grain filling on physicochemical properties of waxy maize starch

LU Da-lei ¹YANG Huan ¹SHEN Xin ¹LU Wei-ping¹

作者信息

1. Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,P.R.China
折叠

摘要

关键词

waxy maize/heat stress/digestibility/pasting/gelatinization/retrogradation

Key words

waxy maize/heat stress/digestibility/pasting/gelatinization/retrogradation

引用本文复制引用

LU Da-lei,YANG Huan,SHEN Xin,LU Wei-ping..Effects of high temperature during grain filling on physicochemical properties of waxy maize starch[J].农业科学学报（英文版）,2016,15(2):309-316,8.

基金项目

This study was supported by the National Natural Science Foundation of China (31271640 and 31471436),the Jiangsu High School Natural Science Major Project,China (14KJA210004),the Priority Academic Program Development of Jiangsu Higher Education Institutions,China,and the New Century Talents Project of Yangzhou University,China. （31271640 and 31471436）

农业科学学报（英文版）

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ISSN：2095-3119

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