Abstract:With four kinds of brewing corn raw materials as experimental materials，this paper systematically studied the starch content，amylopectin ratio，crystal structure，thermodynamic properties and gelatinization viscosity characteristics of corn flour. The results showed that there were significant differences in starch content and characteristics among the four brewing corn varieties. The total starch content and amylopectin content affected the thermodynamic properties，pasting viscosity characteristics and crystallinity of starch. The amylopectin content was negatively correlated with pasting temperature，peak viscosity，minimum viscosity，final viscosity，initial pasting temperature，maximum pasting temperature，termination gelatinization temperature and gelatinization enthalpy. As the amylopectin content increased，the pasting properties improved. During the brewing process，it was conducive for microbes to gain better brewing properties by fermentation. The crystallinity of starch was significantly positively correlated with pasting temperature，peak viscosity，maximum gelatinization temperature，and termination gelatinization temperature. The crystallinity was significantly positively correlated with the initial gelatinization temperature. With the decrease in the relative crystallinity，the structure got looser and the gelatinization tended to be easier. In summary，the low relative crystallinity and the high amylopectin content will reduce the gelatinization temperature of corn and reduce the gelatinization enthalpy. This kind of corn could be easier to gelatinize with higher-quality brewing properties during brewing.