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Article: Physicochemical properties of maize starches expressing dull and sugary- 2 mutants in different genetic backgrounds

TitlePhysicochemical properties of maize starches expressing dull and sugary- 2 mutants in different genetic backgrounds
Authors
KeywordsDull
Gel texture
Gelatinization
Maize
Pasting properties
Starch mutants
Sugary
Issue Date1999
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 12, p. 4939-4943 How to Cite?
AbstractIsogenic lines carrying the du or su2 genes in five different maize inbred lines were developed, and the effect of the starch-modifying genes on general, thermal, pasting, and gel textural properties of starch was studied. Swelling power of du and su2 starches was significantly lower than that of normal starch. The peak viscosity of du starches was reduced, peaks were sharper, and the setback was lower than in normal starches. The hardness of du starch gels increased and the adhesiveness decreased severalfold during 7 days of storage, indicating unstable gel texture. The su2/su2 starches had flatter viscosity peaks than normal starches, with extremely low viscosity and almost zero breakdown and setback. In the su2 starch gels hardness and adhesiveness did not change significantly during 7 days of storage. For most measured properties, there was considerable variation among different inbred backgrounds carrying the same mutant genotypes. Genetic background and starch-modifying genes can both be manipulated to select specific desired starch properties.
Persistent Identifierhttp://hdl.handle.net/10722/68574
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLi, Jen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:48Z-
dc.date.available2010-09-06T06:05:48Z-
dc.date.issued1999en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 12, p. 4939-4943en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68574-
dc.description.abstractIsogenic lines carrying the du or su2 genes in five different maize inbred lines were developed, and the effect of the starch-modifying genes on general, thermal, pasting, and gel textural properties of starch was studied. Swelling power of du and su2 starches was significantly lower than that of normal starch. The peak viscosity of du starches was reduced, peaks were sharper, and the setback was lower than in normal starches. The hardness of du starch gels increased and the adhesiveness decreased severalfold during 7 days of storage, indicating unstable gel texture. The su2/su2 starches had flatter viscosity peaks than normal starches, with extremely low viscosity and almost zero breakdown and setback. In the su2 starch gels hardness and adhesiveness did not change significantly during 7 days of storage. For most measured properties, there was considerable variation among different inbred backgrounds carrying the same mutant genotypes. Genetic background and starch-modifying genes can both be manipulated to select specific desired starch properties.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectDullen_HK
dc.subjectGel textureen_HK
dc.subjectGelatinizationen_HK
dc.subjectMaizeen_HK
dc.subjectPasting propertiesen_HK
dc.subjectStarch mutantsen_HK
dc.subjectSugaryen_HK
dc.titlePhysicochemical properties of maize starches expressing dull and sugary- 2 mutants in different genetic backgroundsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=47&spage=4939&epage=4943&date=1999&atitle=Physicochemical+properties+of+maize+starches+expressing+dull+and+sugary-2+mutants+in+different+genetic+backgroundsen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf990238aen_HK
dc.identifier.pmid10606555en_HK
dc.identifier.scopuseid_2-s2.0-0033376576en_HK
dc.identifier.hkuros48116en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033376576&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume47en_HK
dc.identifier.issue12en_HK
dc.identifier.spage4939en_HK
dc.identifier.epage4943en_HK
dc.identifier.isiWOS:000084374200019-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridLi, J=36067156000en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.citeulike9828957-

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