Change of Amino Acid, Carbon/Nitrogen Rate, and Gelatinization According to Harvest Time and Maturing Type in Waxy Corn (Zea mays. L).

The study was carried out to investigate the change of amino acid, Carbon/Nitrogen rate, and gelatinization according to harvest time (9 times) and maturing type (Chalok1 and Chalok4) in waxy corn. In Korea, waxy corn is very important snack between meals in summer. However, as harvest time was delayed, waxy corn had dried off and hardened. It also had lowered the merchantable quality. Amino acid total content of waxy corn was increased by the 4~5 harvest times, after these harvest times amino acid content was decreased. In Carbon/Nitrogen rate (C/N rate), carbon and nitrogen content of Chalok1(early maturing type) was decreased from 1 harvest time to 9 harvest time, and carbon and nitrogen content of Chalok4(late maturing type) was increased from 1 harvest time to 9 harvest time. But C/N rate showed that C/N rate of Chalok1 had the increased inclination, and C/N rate of Chalok1 took a position contrary to that of of Chalok1. Gelatinization characteristics (Onest temperature, Peak temperature, completion temperature, gelatinization enthalpy of corn flours) used DSC(Differential scanning calorimetry) showed that Chalok1(early maturing type) and Chalok4(late maturing type) was the highest value in middle harvest times