Development changes in multi-scale structure and functional properties of waxy corn starch at different stages of kernel growth

Waxy corn starch is widely used in food and papermaking industries due to its unique properties. In this work, the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth were investigated and their relationships were clarified. The results showed that with kernel growth, the surface of starch granules became smooth gradually, and the inner growth rings and the porous structure grew and became clear. Meanwhile, the weight-average molecular mass (Mw), root mean square radius (Rg), and average particle size increased while the amylose content decreased, which should account for the decreased pasting temperature (from 71.37 to 67.44 degrees C) and increased peak viscosity (1574.2 to 1883.1 cp) and breakdown value observed. Besides, the contents of slowly digestible starch (SDS) and resistant starch (RS) in waxy corn starch decreased significantly (from 44.01% to 40.88% and from 16.73% to 9.80%, respectively, p < 0.05) due to decreases in the double helix content, crystallinity, and structural order, and increases in the semi-crystalline lamellae thickness and the amorphous content. This research provides basic data for the rational utilization of waxy corn starch at different stages of kernel growth.

Automated summary

The study investigated the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth. Results showed changes in starch granules' surface smoothness, molecular mass, particle size, viscosity, and amylose content. These changes were related to variations in pasting temperature, peak viscosity, and breakdown values, as well as contents of slowly digestible starch and resistant starch.