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Abstract: The effects of high temperature during different grain filling stages (1–15d and 16–30d after pollination) on the physicochemical properties of four varieties of waxy maize grain were studied. Heat stress during grain filling decreased grain weight and starch deposition, while it increased protein content, starch granule size, abnormal granule numbers and iodine binding capacity. These effects were more severe when heat stress was introduced at early development stage than at late grain filling stage. The peak intensities and crystallinities were decreased when plants were exposed to high temperature at early development stage. By contrast, responses to high temperature at late development stage were variety-dependent. High temperature during grain filling decreased the peak and breakdown viscosities and increased the gelatinization temperature and enthalpy, and retrogradation percentage of flours, especially during early development stage. In conclusion, high temperature during grain filling changed the grain proximate and starch structure, resulting in the deterioration of pasting and thermal properties. [Copyright &y& Elsevier]

Heat stress (HS) is a major environmental constraint in sustaining global waxy maize production under future climate condition. Starch physicochemical properties under 5‐day (HS5) and 10‐day (HS10) postsilking HS were investigated using two waxy maize hybrids (Suyunuo5 and Yunuo7) as materials. Ambient and high temperatures were 28°C/20℃ and 35°C/27℃, respectively. Starch granules were enlarged and exhibited additional pitting or cellular structures, increased amylopectin chain length, increased relative crystallinity, and increased 1047/1022 cm−1 ratio under HS. This finding indicated the stable and ordered structure of starch granules, especially under HS10. Pasting viscosities of Yunuo7 reduced by HS, and the change was the same under both HS5 and HS10. Peak viscosity of Suyunuo5 was unaffected and breakdown viscosity increased with HS5 although both characteristics decreased with HS10. HS increased gelatinization temperatures and retrogradation percentage. Results showed that HS enlarges starch granules with stable structure, reduces starch viscosities, and increases retrograde tendency, with severe detrimental effect under long HS durations. [ABSTRACT FROM AUTHOR]