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Some Properties of Starches of Sugary‐1; Brittle‐1 Maize ( Zea mays L.)
Author(s) -
Ninomya Y.,
Okuno K.,
Glover D. V.,
Fuwa H.
Publication year - 1989
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.19890410502
Subject(s) - amylose , amylopectin , starch , differential scanning calorimetry , maize starch , isoamylase , granule (geology) , chemistry , waxy corn , amylase , retrogradation (starch) , food science , materials science , biochemistry , enzyme , composite material , physics , thermodynamics
Starch granules were prepared from mature kernels of sugary‐1 ( su 1 ) [sweet corn hybrid P39–5XP51—B] and its brittle‐1 ( bt 1 ), sugary‐1; brittle‐1 ( su 1 ; bt 1 ), and normal counterparts. Amylose percentage and the distribution of linear chains of amylopectin were determined by gel filtration after debranching of the starches with Pseudomonas isoamylase. Pasting characteristics by differential scanning calorimetry (DSC) and starch‐granule susceptibility to amylase were also investigated. Starch granules of su 1 ; bt 1 maize are of a high‐amylose type, easily digestible, and have lower gelatinization temperature and smaller heat of gelatinization than those of the other three genotypes. Results obtained suggested that bt 1 is epistatic to su 1 for pasting characteristics of starch by DSC. However, su 1 is epistatic to bt 1 for the ratio of fraction III to fraction II of amylopectin, and amylose content and starch‐granule susceptibility to amylase are affected by both su 1 and bt 1 genes.