Comparison and Correlation Analysis of Starch Properties from Different Corn Variety

摘要

The thermal, pasting properties and Gel permeation chromatography (GPC) profile of starches from di.erent corn varieties were investigated. The enthalpy for various corn starches ranged from 2.802 to 3.836 J/g. Peak viscosity among different varieties was between 2998 and 4220 cP. Hu 202 showed higher peak, breakdown, final,setback viscosity,enthalpy and range of gelatinization. The GPC profiles of starches from five corn varieties showed a bimodal distribution. Correlations among various properties of starches were observed. onset temperature was positively correlated to peak of gelatinization temperature and conclusion temperature, and peak of gelatinization temperature was positively correlated to conclusion temperature. Enthalpy was observed to be positively correlated with gelatinization conclusion temperature conclusion temperature. Peak viscosity, breakdown, and setback viscosity were significant positively correlated to each other. Amylose content was positively correlated to Pconc .of starch GPC profiles.