title: Physicochemical and morphological properties of starch from fresh waxy corn kernels.
abstract: The characteristics on physicochemical and morphological properties of starches were investigated in fresh waxy corn kernels. Starches were isolated from eight waxy corn genotypes at the immature kernel stage growing in Thailand. The starch content showed variation with genotypes and ranged from 77.76 to 90.97 %. Granule size distribution showed a two population of starch granules with peak values ranged from 0.8 to 1.1 μm (small) and 9.0 to 12.2 μm (large). Genotypes were also significantly different for average chain length (CL), unit chain length distribution and pasting properties. The small granule (<5 μm) was negatively correlated with CL and degree of polymerization (DP) 25-36 of amylopectin (-0.82 and -0.67, respectively, P < 0.01). And a strong relationship between trough and final viscosity was consistent with the contribution of pasting properties.
authors.affiliation: Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand.
authors.forename: Danupol
authors.initials: D
authors.lastname: Ketthaisong
authors.affiliation: Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand.
authors.forename: Bhalang
authors.initials: B
authors.lastname: Suriharn
authors.affiliation: Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002 Thailand.
authors.forename: Ratchada
authors.initials: R
authors.lastname: Tangwongchai
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011 USA.
authors.forename: Jay-Lin
authors.initials: JL
authors.lastname: Jane
authors.affiliation: Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand.
authors.forename: Kamol
authors.initials: K
authors.lastname: Lertrat
keywords: Amylopectin distribution; Granule size; Microstructure; Viscosity