Maize grits are granular products made from maize processed by a series of procedures,such as impu-rity removal,degerming,milling and screening,they are popular among consumers.To understand the quality char-acteristics of maize grits,in this study,the basic components,physicochemical properties,pasting properties,ther-mal properties,and rheological properties of large maize grits,coarse maize grits,fine maize grits,and degermed maize flour processed in the production line of the enterprise were analyzed by using whole maize flour as a control.The results indicated significant differences in the quality characteristics of maize grits,degermed maize flour,and whole maize flour.The starch content of maize grits ranged from 72.27％to 73.64％,higher than that of whole maize flour(62.36％)and lower than that of degermed maize flour(74.57％),with a lower solubility(6.67％-6.93％)and swelling power(7.82-8.61 g/g).After gelatinization,a more stable elastic gel with high final vis-cosity(1 275-1 524 cP)was formed.Fourier transform infrared spectroscopy analysis showed a more compact starch structure in large maize grits,loose starch crystals in fine maize grits,lower gelatinization enthalpy(6.06 J/g),and disruption of the secondary structure of the three maize grit proteins.Compared with maize grits,degermed maize flour was whiter and brighter and had the highest water absorption,however,it had the lowest degree of double helix;the gel formed by gelatinization was less stable.Whole maize flour had the highest protein and fat content,weaker water absorption,lowest peak viscosity,and highest gelatinization enthalpy.
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