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United States Department of Agriculture

Agricultural Research Service

Title: Properties of Dull Maize Starch: Influence of Exotic Background

Authors
item Svendsen, Lynda - IOWA STATE UNIVERSITY
item Pollak, Linda
item White, Pamela - IOWA STATE UNIVERSITY

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: September 14, 1998
Publication Date: N/A

Technical Abstract: Differential scanning calorimetry (DSC) has been used to detect differences in thermal properties among starches of nonmutant and mutant maize (Zea mays) genotypes. The single mutant dull (du) exhibited unusual starch functional characteristics, including lower enthalpy of gelatinization and greater range of gelatinization than starch from normal corn and other mutants. Other sources of starch with unique functional properties have been identified through a program designed to retrieve genetically diverse lines from Latin America. Several exotic lines have been identified for inclusion in further studies based in yield and agronomic and value-added traits. This study was conducted to determine the effect of an exotic germplasm line [PI accession FS8B(T)] and the du mutant on starch thermal properties. Starch was extracted from two populations of dent corn inbred line Oh43 homozygous for the du allele (Oh43du), and from FS8B(T) x Oh43du F1 and FS8B(T) x Oh43du F2 populations. DSC determined onset temperature, range, enthalpy of gelatinization and retrogradation and percentage of retrogradation of starch from single kernels of representative ears. Results from this study indicate that exotic germplasm has modifying effects on the thermal properties of starches isolated from these lines. Peak onset temperature decreased and enthalpy of gelatinization increased as a result of the genetic effects of exotic material. Combinations from both the due mutant and the exotic corn line may create new lines of corn with valuable starch.

Last Modified: 7/22/2014
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