Physicochemical, Structural, and Proteomic Analysis of Starch Granules from Maize Landraces of Northwest Mexico

Pineda‐Hidalgo, Karen V.; Vega-Alvarez, Elthon; Calderón-Zamora, Loranda; Salazar‐Salas, Nancy Y.; Gutiérrez‐Dorado, Roberto; Reyes-Moreno, Cuauhtémoc; Bello‐Pérez, Luis A.; López‐Valenzuela, José A.

doi:10.1094/cchem-05-14-0099-r

Cited by 9 publications

(14 citation statements)

References 44 publications

(55 reference statements)

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“…Dent type kernels of L-3 and L-1 had significantly the lowest starch content and significantly the highest hardness whereas H-1 had significantly higher starch content and significantly the lowest hardness. These findings are in agreement with other studies that total starch content has a negative correlation with hardness (Pineda-Hidalgo et al, 2015). Amylose content varied from 18.6 to 22.1% (Table 4) as reported in other studies (Gayral et al, 2015).…”

Section: Chemical Propertiessupporting

confidence: 93%

Effect of kernel type on hardness and interrelationship with endosperm chemical components of Malawian local maize (Zea mays L.) varieties during storage

Nguma¹,

Murayama²,

Munthali³

et al. 2020

Afr. J. Agric. Res.

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The aim of this study was to establish the attributes of kernel type based on kernel hardness and its interrelationship with maize endosperm chemical components, which are essential during storage. Three local varieties and one hybrid variety commonly grown by smallholder farmers in central Malawi were used. For storage experiment, the maize samples were infested with Prostephanus truncatus, larger grain borer (LGB) for eight weeks. Due to the high propensity of maize to cross-pollinate, the kernels were classified into flint and dent kernels to establish the physicochemical properties of the kernel type and variety independently. Local variety (L-3) exhibited the lowest number and weight of damaged grains and the highest adult LGB cadavers. Local variety, L-1 and L-3 had significantly the highest proportion of flint kernels type. Moreover, flint kernels of local varieties showed significantly the highest hardness, and the highest content of protein, total zein, α-zein and zinc (p < 0.05). Furthermore, hardness was significantly and positively correlated with total zein and 14 kDa β-zein content (p < 0.05). Zein in the endosperm, particularly 19 and 22 kDa α-zein mainly contributed to distinct hardness of the local varieties hence may contribute to physical barrier of the kernels against storage pests.

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Section: Chemical Propertiessupporting

confidence: 93%

Effect of kernel type on hardness and interrelationship with endosperm chemical components of Malawian local maize (Zea mays L.) varieties during storage

Nguma¹,

Murayama²,

Munthali³

et al. 2020

Afr. J. Agric. Res.

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“…(2019) and Pineda-Hidalgo et al (2015) in samples of maize from indigenous races, whose values ranged from 65.4-79.2 Â kg/hL and 73.8-76.6 Â kg/hL, respectively. This observed difference may be related to the grain moisture at the time of HW measurement or the higher content of vitreous endosperm, which may indicate greater hardness and starch content, providing higher quality to the LP.…”

Section: Physical Properties Of the Lpmentioning

confidence: 98%

“…A similar result to this work was observed in the study by Idikut et al (2012), who evaluated germination under different temperatures and salt concentrations, and found that the popcorn landraces had higher germination and vigor values than the seeds of commercial hybrid maize varieties. Landraces are described in the literature as being resistant to diseases, in addition to presenting good tolerance and adaptation to stressful abiotic conditions (Araújo et al, 2015;Idikut et al, 2012;Pineda-Hidalgo et al, 2015;Zulkadir & Ídikut, 2021). In terms of good performance, LP seeds are classified as vigorous (Marcos Filho, 1999), are stored in good conditions (packaging, temperature, and humidity), and can be used for propagation in the form of seeds, thereby exceeding the minimum required (70%) for commercialization in Brazil (Brasil, 2013).…”

Section: Physiological Properties Of the Lpmentioning

confidence: 99%

“…HW values are generally determined after harvest. Higher HW values are associated with lower ash, fiber, and protein content and higher vitreous endosperm content, providing better quality and yield to the grains and defining a higher market price (Agama-Acevedo et al, 2011;Mutlu et al, 2018;Pineda-Hidalgo et al, 2015;Čuklić et al, 2015 as cited in Kljak et al, 2020, p. 544). In contrast, low values indicate lower levels of starch, fat, and vitreous endosperm (Kljak et al, 2020).…”

Section: Physical Properties Of the Lpmentioning

confidence: 99%

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Caracterização de sementes de uma variedade crioula de milho pipoca (Zea mays L. subsp. mays) cultivada em sistema orgânico pela Agricultura Familiar

Cheim

Costa²,

Silva³

et al. 2021

RSD

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O consumo de pipoca aumenta progressivamente em todas as regiões do mundo. Variedades crioulas de milho pipoca são cultivadas pela agricultura familiar. Objetivou-se caracterizar uma variedade crioula de milho pipoca (VCP) cultivada em sistema orgânico pelos agricultores familiares. Análises realizadas: caracterização fenotípica e identificação da raça, germinação e vigor; relação espessura/largura, índice de circularidade, esfericidade, diâmetro médio geométrico, relação de diâmetro, volume, área de superfície, ângulo de repouso (AR), massa específica (MEA), peso hectolitro (PH), peso de mil grãos (PMG), cor e classificação conforme requisitos de identidade e qualidade. A VCP é de origem indígena Guarani e pertence à raça Avatí Pichingá Ihú. A variedade apresentou elevado percentual de plântulas normais e pode ser utilizada como semente. As dimensões e os índices calculados apresentaram variação importante entre os grãos, demonstrando ampla diversidade genética, típico de variedades crioulas. O AR baixo, associado às dimensões, caracterizou os grãos da VCP de tamanho pequeno. Os valores superiores para PH, MEA e PMG indicaram maiores teores de endosperma vítreo, dureza e conteúdo de amido. As coordenadas a* e b* indicaram cor vermelha e tendência ao amarelo, respectivamente. O valor baixo para o parâmetro L* indicou cor intensa da VCP. O milho foi classificado como tipo 1 conforme percentual de defeitos físicos, porém a capacidade de expansão apresentou valor abaixo da referência para comercialização. Verifica-se o potencial da variedade estudada para ser usada pelas indústrias, principalmente alimentícia. Pode-se estimular seu cultivo pela agricultura familiar, causando impacto na produção regional do grão e promovendo o resgate do germoplasma.

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“…[23] Early studies observed that the starch granules of soft maize grains are mainly spherical, whereas the starch granules of hard and intermediate hard maize grains are polygonal and compacted. [13] The spherical or ovoid shapes in inbred lines are mainly due to that the starch granule is loosely packed, whereas the angular form in hybrids is tightly packed within the endosperm cell. [6] This finding is also partially demonstrated, where the grains with less starch content are shrunken in inbred lines, while plump in hybrids [24] (Figure S2, Supporting Information).…”

Section: Introductionmentioning

confidence: 99%

Morphological, Structural, and Physicochemical Properties of Starch in Hybrids and Inbred Lines from Sweet–Waxy Maize

Wang

Chi

et al. 2021

Starch Stärke

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Sweet-waxy maize is a special type of maize with recessive mutations of waxy gene and a gene disturbed sugar-starch transition, and its starch is composed of nearly pure amylopectin. The starch physicochemical properties of four inbred lines and six hybrids of sweet-waxy maize are studied. The starch granules are irregular and large in hybrids and oval and small in inbred lines. The chain length, molecular weight, and crystallinity are significantly different among the samples. However, no distinct difference is observed between hybrids and inbred lines. The branching degree of hybrids (except THN2000) is significantly higher than that of inbred lines. The pasting, gelatinization, retrogradation temperatures, peak and breakdown viscosities, retrogradation enthalpy, and percentage are lower in inbred lines than in hybrids. By contrast, trough, final, and setback viscosities and gelatinization enthalpy are indistinctly different between the hybrids and inbred lines. Among the six hybrids, HTN2 is suitable to make glutinous food due to its high viscosity, whereas MTN2 may enable the production of food with minimal retrogradation. The high viscosity of JH1501 and the low retrogradation percentage of JSW15525 among the four inbred lines endow different advantages on quality breeding.

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Physicochemical, Structural, and Proteomic Analysis of Starch Granules from Maize Landraces of Northwest Mexico

Abstract: Cereal Chem. 92(3):320-326

Cited by 9 publications

References 44 publications

Effect of kernel type on hardness and interrelationship with endosperm chemical components of Malawian local maize (Zea mays L.) varieties during storage

Effect of kernel type on hardness and interrelationship with endosperm chemical components of Malawian local maize (Zea mays L.) varieties during storage

Caracterização de sementes de uma variedade crioula de milho pipoca (Zea mays L. subsp. mays) cultivada em sistema orgânico pela Agricultura Familiar

Morphological, Structural, and Physicochemical Properties of Starch in Hybrids and Inbred Lines from Sweet–Waxy Maize

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