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Gelatinization Characteristics of Starch from du, wx, ae , and ae wx Endosperm of Sweet Corn Inbred la5125
Author(s) -
Brockett E.,
Thompson D.,
Davis T.,
Boyer C.
Publication year - 1988
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19880400504
Subject(s) - endosperm , endotherm , starch , amylose , differential scanning calorimetry , chemistry , starch gelatinization , enthalpy , corn starch , maize starch , food science , biochemistry , thermodynamics , physics
Starch gelatinization in excess water was studied by differential scanning calorimetry for the mutants dull (du), waxy (wx) , and amylose extender (ae) , and the double mutant amylose‐extender, waxy (ae wx) from the Ia5125 sweet corn inbred background. Onset temperature (T o ), peak temperature (T max ), and enthalpy (ΔH) were determined. For du and wx starches T max was within 1°C of the value for the normal starch (T max = 69.4°C). For starches from ae and ae wx mutants, T max was 7–8°C higher than the normal starch. The highest enthalpies were observed for wx (3.26 cal/g) and ae wx (3.39 cal/g) starches; ae (2.93 cal/g) and normal (2.52 cal/g) starches were intermediate, and du (2.32 cal/g) starch had the lowest enthalpy. The endotherm of the ae starch was completed at just above 100°C, in distinction to reports for ae mutants from dent lines. Although the ae wx endotherm occurred at a higher temperature than the wx , the endotherm was sharpened relative to the ae endotherm, and was complete at 90°C.