2017
DOI: 10.1094/cchem-04-17-0070-r
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Comparison of Flour Starch Properties in Half‐Sib Families of Opaque‐2 Maize (Zea mays L.) from Argentina

Abstract: Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque‐2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half‐sib families of opaque‐2 maize from Argentina. Chemical composition and thermal and pasting properties of whole grain flour were determined. Nonopaque genotypes were used as a control. Starch content of opaque‐2 genotypes did not … Show more

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Cited by 7 publications
(13 citation statements)
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References 44 publications
(64 reference statements)
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“…Peak time (PT) and pasting temperature (P temp ) of vitreous and floury endosperm flour ranged from 4.67 to 4.73 min and 71.00 to 72.55°C, and from 4.00 to 4.47 min and 69.35 to 70.25°C, respectively (Table ). Floury endosperm flour showed a lower PT and P temp than vitreous endosperm flour, which was similar to highly compact kernels with a high percentage of hard endosperm requiring more time and higher temperature for gelatinization (Mansilla et al, ; Narváez‐González et al, ). In vitreous endosperm, protein matrix clung to the surface of starch granules (Zhang et al, ).…”
Section: Resultsmentioning
confidence: 84%
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“…Peak time (PT) and pasting temperature (P temp ) of vitreous and floury endosperm flour ranged from 4.67 to 4.73 min and 71.00 to 72.55°C, and from 4.00 to 4.47 min and 69.35 to 70.25°C, respectively (Table ). Floury endosperm flour showed a lower PT and P temp than vitreous endosperm flour, which was similar to highly compact kernels with a high percentage of hard endosperm requiring more time and higher temperature for gelatinization (Mansilla et al, ; Narváez‐González et al, ). In vitreous endosperm, protein matrix clung to the surface of starch granules (Zhang et al, ).…”
Section: Resultsmentioning
confidence: 84%
“…The values of PV and BD were also either increased or decreased, depending on protein type and its concentration (Li et al, ; Noisuwan, Bronlund, Wilkinson, & Hemar, ). It was hypothesized that certain proteins formed a matrix and then restrain swelling, and consequently, lower viscosity was observed with higher protein content (Li et al, ; Mansilla, Nazar, & Pérez, ). Furthermore, as the dilution factor, proteins reduced the starch water absorption with the ensuing decrease in viscosity (Baxter, Blanchard, & Zhao, ; Mansilla et al, ).…”
Section: Resultsmentioning
confidence: 99%
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