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Exotic Corn Lines with Increased Resistant Starch and Impact on Starch Thermal Characteristics
Author(s) -
Rohlfing Kim A.,
Pollak Linda M.,
White Pamela J.
Publication year - 2010
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-87-3-0190
Subject(s) - amylose , starch , germplasm , retrogradation (starch) , extender , chemistry , differential scanning calorimetry , waxy corn , resistant starch , food science , corn starch , amylopectin , agronomy , biology , physics , organic chemistry , polyurethane , thermodynamics
Ten parent corn lines, including four mutants ( dull sugary2, amylose‐extender sugary2, amylose‐extender dull , and an amylose‐extender with introgressed Guatemalen germplasm [GUAT ae ]) and six lines with introgressed exotic germplasm backgrounds, were crossed with each other to create 20 progeny crosses to increase resistant starch (RS) as a dietary fiber in corn starch and to provide materials for thermal evaluation. The resistant starch 2 (RS2) values from the 10 parent lines were 18.3–52.2% and the values from the 20 progeny crosses were 16.6–34.0%. The %RS2 of parents was not additive in the offspring but greater RS2 in parents was correlated to greater RS2 in the progeny crosses ( r = 0.63). Differential scanning calorimetry (DSC) measured starch thermal characteristics, revealing positive correlations of peak gelatinization temperature and change in enthalpy with %RS2 ( r = 0.65 and r = 0.67, P ≤ 0.05); however, % retrogradation (a measure of RS3) and retrogradation parameters did not correlate with %RS2. The %RS2 and onset temperature increased with the addition of the ae gene, likely because RS delays gelatinization.