Dosage effects of Waxy gene on the structures and properties of corn starch

Abstract

The objective of this study was to understand dosage effects of the Waxy gene on the structures of amylose and amylopectin and on the properties of corn starch. Reciprocal crossing of isogenic normal and waxy corn lines was conducted to develop hybrids with different dosages (0, 1, 2, 3) of Waxy gene in the endosperm. The amylose content of starch and proportions of branch chains of DP 17-30 and extra-long branch chains (DP>100) of amylopectin were positively correlated with the Waxy-gene dosage. Proportions of short (DP<17) and long branch-chains (DP 30-80), however, were negatively correlated with the Waxy-gene dosage. The gelatinization conclusion-temperature and temperature-range of the starch were negatively correlated with the Waxy-gene dosage, indicating that amylose facilitated dissociation of the surrounding crystalline regions. These results helped us understand the function of granule-bound starch synthase I in the biosynthesis of amylose and amylopectin and impacts of Waxy-gene dosages on the properties of corn starch.

Effects of high temperature on the fine structure of starch during the grain‐filling stages in rice: mathematical modeling and integrated enzymatic analysis

“…In previous studies, it was found that GBSSI was probably involved in amylopectin biosynthesis. The presence of GBSSI might have caused elongation of the short amylopectin chains into intermediate amylopectin chains in rice and mazie . It is worth nothing that the presence of amylose biosynthesis also affects the short and medium‐long amylopectin biosynthesis responding to high temperature, especially the amylopectin synthesized by enzyme sets i, ii, and iv.…”

“…The presence of GBSSI might have caused elongation of the short amylopectin chains into intermediate amylopectin chains in rice and mazie. 30,36 It is worth nothing that the presence of amylose biosynthesis also affects the short and medium-long amylopectin biosynthesis responding to high temperature, especially the amylopectin synthesized by enzyme sets i, ii, and iv. In general, high temperature increased the complexity of the fine structure of starch which worsened the appearance and other properties of the physical and chemical qualities of rice grain.…”

Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch

“…Maize (Zea mays L.), the third largest crop that produced worldwide, is widely consumed as the feed, food and industrial raw materials across the world. [1] Maize is rich in nutrients, among them, the maize starch is one of the most abundantly available, nontoxic, biodegradable biomolecular polymers, and it is also produced at low cost. Due to its various merits such as improvement of freeze-thaw stability, retardation of retrogradation, thickening and providing rich source of glucose etc., the maize starch, as an additive or main ingredient, is extensively applied in multifarious food or medicine industries like starch sugars, maize syrup, bulking agent, thickener, gelling agent, water retention agent, alcoholic beverage, organic acids, fuel ethanol, antibiotics and other valuable commodities.…”

“…Due to its various merits such as improvement of freeze-thaw stability, retardation of retrogradation, thickening and providing rich source of glucose etc., the maize starch, as an additive or main ingredient, is extensively applied in multifarious food or medicine industries like starch sugars, maize syrup, bulking agent, thickener, gelling agent, water retention agent, alcoholic beverage, organic acids, fuel ethanol, antibiotics and other valuable commodities. [1] Freezing technology, as a means of storage, is undoubtedly one of the most extensive methods, which can effectively retard the development of corruption caused by chemical, micro-organisms and enzymatic reactions in food industries. However, the frozen products might undergo a long period of frozen time from semi-finished goods, production, storage and transportation, distribution, selling to final consumption, which will expose to series of temperature fluctuations and go through the repeated freeze-thaw process.…”

Molecular Dynamics and Monte Carlo Simulations for Replacement Sugars in Insulin Resistance, Obesity, LDL Cholesterol, Triglycerides, Metabolic Syndrome, Type 2 Diabetes and Cardiovascular Disease: A Glycobiological Study

“…Ketonic monosaccharide and disaccharide have begun to replace larger sugars in insulin resistance, obesity, LDL cholesterol, triglycerides, metabolic syndrome, type 2 diabetes and cardiovascular disease because they can impart different properties such as biochemical, glycobiological and biological properties, at the same time, provide property enhancements at lower loadings sugars form a variety of ordered structures on nanometer length scales, allowing them to severe as a ordered matrix for Fructose, Glucose and Galactose which add functionality to the sugars [11][12][13][14][15][16][17][18][19][20][21]. Discontinuous molecular dynamics simulation is used to study the phase behavior of Fructose, Glucose and Galactose [22][23][24][25].…”