FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

YOSHINORI UTSUMI, D. V. GLOVER, NAOYOSHIINOUCHI, HIDETSUGU FUWA

Title

Structure and thermal properties of starches of endosperms possessing different alleles at the amylose-extender (ae) loci in maize

Abstract

TSK gel permeation chromatography of non-granular starches, amylopectin chain-length distributions measured by HPAEC-PAD, and DSC characteristics ofstarches of maize endosperms possessing different alleles at the amylose-extender (ae) loci were studied. GPC of non-granular starches through Toyopearl columns showed that elution profiles for 5 ae mutants, Oh43 inbred line ae (standard ae), aeRWB-2 and ae-RWB-3, and W23xL317 hybrid line ae-PP and ae-Bol 561, were similar to a commercial ae starch, Hylon VII and different from Hylon ae starch and normal maize starches. The elution profile for W23xL317 ae-emll was similar to Hylon and different from Hylon and normal maize starches. HPAEC-PAD of isoamylase-debranched starches showed that the 5 ae mutants were uniquely ae type similar to Hylon VII and different from Hylon V. W23xL137 ae-emll had the amylopectin chain-length distribution similar to Hylon . Gelatinization temperatures (Tp) of the ae starches measured by a Setaram Micro DSC III were high compared with the normal counterpart starches except for Oh43 ae-RWB-1 starch. Oh43 ae-RWB-1 starch had structure and thermal characteristics similar to the normal maize starch.

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