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DSC Characteristics of Retrograded Starches of Single‐, Double‐, and Triple‐Mutants and Their Normal Counterpart in the Inbred Oh43 Maize ( Zea mays L.) Background
Author(s) -
Inouchi N.,
Glover D. V.,
Sugimoto Y.,
Fuwa H.
Publication year - 1991
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.19910431206
Subject(s) - differential scanning calorimetry , starch , starch gelatinization , mutant , amylose , chemistry , food science , inbred strain , corn starch , zea mays , maize starch , agronomy , biochemistry , biology , gene , thermodynamics , physics
Starch granules were isolated from mature kernels of single‐, double‐, and triple‐mutants of starch modifying genes [waxy( wx ), dull( du ), amylose extender( ae ), sugary‐2( su 2 )] and their normal counterpart in the inbred Oh43 maize ( Zea mays L.) background. Gelatinization characteristics of retrograded starches were investigated by means of differential scanning calorimetry (DSC). The thermograms of the retrograded starch shifted to lower temperature ranges and were broader compared with the native starch. The heat of gelatinization (ΔH) of the retrograded starch increased with increasing storage duration. The maximum value of the ΔH reached for each mutant and mutant combination was somewhat characteristic of the genotype and associated with duration of storage.