Physicochemical properties of maize starches expressing dull and sugary- 2 mutants in different genetic backgrounds

Jiansheng Li, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

Isogenic lines carrying the du or su2 genes in five different maize inbred lines were developed, and the effect of the starch-modifying genes on general, thermal, pasting, and gel textural properties of starch was studied. Swelling power of du and su2 starches was significantly lower than that of normal starch. The peak viscosity of du starches was reduced, peaks were sharper, and the setback was lower than in normal starches. The hardness of du starch gels increased and the adhesiveness decreased severalfold during 7 days of storage, indicating unstable gel texture. The su2/su2 starches had flatter viscosity peaks than normal starches, with extremely low viscosity and almost zero breakdown and setback. In the su2 starch gels hardness and adhesiveness did not change significantly during 7 days of storage. For most measured properties, there was considerable variation among different inbred backgrounds carrying the same mutant genotypes. Genetic background and starch-modifying genes can both be manipulated to select specific desired starch properties.

Original languageEnglish
Pages (from-to)4939-4943
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number12
DOIs
StatePublished - Dec 1999
Externally publishedYes

Keywords

  • Dull
  • Gel texture
  • Gelatinization
  • Maize
  • Pasting properties
  • Starch mutants
  • Sugary

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