Variations in Starch Physicochemical Properties from a Generation-Means Analysis Study Using Amylomaize V and VII Parents

Abstract

GEMS-0067 (PI 643420) maize line is a homozygous mutant of the recessive amylose-extender (ae) allele and an unknown number of high-amylose modifier (HAM) gene(s). GEMS-0067 produces starch with a approximately 25% higher resistant-starch (RS) content than maize ae single-mutant starches. The objective of this study was to understand how the HAM gene(s) affected the RS content and other properties of ae-background starches. Nine maize samples, including G/G, G/F1, G/H, F1/G, F1/F1, F1/H, H/G, H/F1, and H/H with HAM gene-dosages of 100, 83.3, 66.7, 66.7, 50, 33.3, 33.3, 16.7, and 0%, respectively, were produced from self- and intercrosses of GEMS-0067 (G), H99ae (H), and GEMS-0067xH99ae (F1) in a generation-means analysis (GMA) study. RS contents of examined starches were 35.0, 29.5, 28.1, 32.0, 28.2, 29.4, 12.9, 18.4, and 15.7%, respectively, which were significantly correlated with HAM gene-dosage (r = 0.81, p < 0.01). Amylose content, number of elongated starch granules, and conclusion gelatinization temperature increased with the increase in HAM gene-dosage. X-ray diffraction study showed that the relative crystallinity (%) of starch granules decreased with the increase in HAM gene-dosage. The results suggested that the HAM gene-dosage was responsible for changes in starch molecular structure and organization of starch granules and, in turn, the RS formation in the maize ae mutant starch.

Physicochemical properties, modifications and applications of starches from different botanical sources

“…Each starch granule may contain one or more Maltese crosses, and this characteristic reduces the birefringence ability of the starch granule (Jiang et al, 2010).…”

“…Chemical modifications to produce gelling and emulsification agents result in RS IV. Starch containing amylose-lipid complexes and requiring high temperatures of gelatinization are recognized as RS V, which is water insoluble (Cummings & Englyst, 1995;Jiang et al, 2010).…”

Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes

“…By introducing a modifier gene or by coupling with isozyme deficiencies related to starch biosynthesis on the base of inactivation of SBEII, additive effects show a more profound meaning on AC in cereal crops (Wu et al, 2009; Jiang et al, 2010b; Asai et al, 2014). …”

Characterization and evaluation of smart starch from Kyllinga nemoralis

“…Ash value found to be 1.16%. The modest sum of this ash value can be correlated with the small amount of calcium [28], and the calcium level estimated was 11.33 ppm. WRC of KNSS was found to be 149%.…”