Variations in grain textural and starch physicochemical properties of waxy maize across contrasting ecological regions

The growth environment is a critical regulatory factor in starch macromolecule biosynthesis. Variations in these natural ecological conditions can result in differences in quality within the same variety grown in different regions. The grain texture and starch physicochemical properties were examined across five different sites in Hebei Province, including Hengshui (HS), Baoding (BD), Tangshan (TS), Qinhuangdao (QHD), and Chengde (CD). Significant divergence of grain quality existed across the five sites. The grain hardness was highest at the TS site, while the adhesiveness was optimal at the HS site. The BD site exhibited the highest soluble sugar content, and the TS site had the highest total starch content. Notably, the amylopectin content at the QHD site was significantly higher than at the other locations. Regarding starch structure, the starch granules from the TS site were the largest and demonstrated the highest relative crystallinity. In contrast, the starch granules from the HS site were smaller and more uniformly distributed. Analysis of starch functional properties revealed that the peak viscosity of starch was significantly higher at BD and TS sites. The enthalpy value and swelling power of starch were optimal at the TS site, whereas the HS site exhibited higher starch light transmittance but weaker stability. Further analysis indicated that these differences were significantly associated with the soil conditions and climatic factors at each site. Overall, this study provide a theoretical basis for the application of waxy maize starch in the food industry and for improving starch quality through breeding.