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Structure and Physicochemical Properties of Endosperm Starches of a Waxy Allelic Series and Their Respective Normal Counterparts in the Inbred Oh43 Maize Background
Author(s) -
Inouchi Naoyoshi,
Glover David V.,
Fuwa Hidetsugu
Publication year - 1995
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.19950471104
Subject(s) - endosperm , chemistry , differential scanning calorimetry , allele , starch , inbred strain , maize starch , food science , biochemistry , gene , thermodynamics , physics
Abstract Research over the past three decades has greatly increased our understanding of the biochemical genetics of various waxy (wx) alleles of maize, but our knowledge about the structure and physicochemical properties of endosperm starches obtained from the wx alleles is still incomplete. We further investigated the structure and physicochemical properties of endosperm starches from a wx allelic series and their normal counterparts in the Oh43 inbred background. Starch granules were prepared from mature kernels of wx mutant alleles; wx‐C31, w x ‐R, w x ‐90, w x ‐a, w x ‐B3, w x ‐m‐1, w x ‐m‐8, and w x ‐S5, and their respective normal counterparts in the inbred Oh43 maize background. Measurements of absorption spectra of starch‐iodine complexes and by gel permeation chromatography of Pseudomonasisoamylase‐debranched starches showed that all of the starches from the w x allelic series were uniquely waxy type in characteristics, and their normal counterparts were characteristically normal type. Pasting characteristics of starch granules and retrograded starches of the w x allelic series and their respective normal counterparts were investigated by differential scanning calorimetry (DSC). The peak temperature (Tp) and conclusion temperature (Tc) values from starches of the w x allelic series were slightly higher than those of their respective normal counterparts and the ΔHs of starches of the w x allelic series were greater than those of their respective normal counterparts. The onset temperature (To), Tp, and Tc of all retrograded starches were very similar, however, the ΔHs of the retrograded starches of the w x allelic series were greate than those of their respective normal counterpart. Starch granules of the w x allelic series were hydrolyzed more rapidly than those of their respective normal counterparts.