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ARS Home » Midwest Area » Ames, Iowa » Corn Insects and Crop Genetics Research » Research » Publications at this Location » Publication #115192
Title: THERMAL, PASTING, AND GELLING PROPERTIES OF STARCHES RECOVERED FROM ACCESSIONS USED IN THE GERMPLASM ENHANCEMENT OF MAIZE PROJECT

Author
item SINGH, S - IOWA STATE UNIVERSITY
item JOHNSON, L - IOWA STATE UNIVERSITY
item WHITE, P - IOWA STATE UNIVERSITY
item JANE, J - IOWA STATE UNIVERSITY
item Pollak, Linda

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/1/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: The Germplasm Enhancement of Maize (GEM) Project is using exotic genes to improve commercial hybrids through cooperative efforts by public and private corn scientists. Traits that can add value to commercial hybrids, such as improve them for starch processing, are targets of the project. The objective was to characterize the exotic accessions or populations for traits that affect thermal, pasting, and gelling properties of starch, to determine their value in adding these value-added traits to commercial hybrids. The starch properties evaluated all affect the food and industrial products for which corn starch is used. The selected accessions had variation for these properties that could be used to develop unique lines that can be used in hybrids. In addition, high gel strengths of starches recovered from the accessions can be valuable when used in certain foods and industrial applications.

Technical Abstract: The thermal, pasting, and gelling properties varied widely among starches recovered from accessions of used in the Germplasm Enhancement of Maize project. In general, the values for onset temperature of gelatinization, peak temperature of gelatinization, and peak height indices for starches recovered from accessions were greater; but, heats of gelatinization were less for the starches recovered from the accessions than for the starches recovered from two commercial dent corn hybrids (Pioneer Brand Hybrids 3394 and 3489). On average, retrogradation properties were similar between populations, although there were specific accessions which possessed modestly different retrogradation enthalpies. Peak viscosities, final viscosities, and viscosity breakdowns were greater for the starches recovered from the accessions than for the starches recovered from the commercial hybrids. Pasting temperatures were about the same for all starches. Both 1-day and 7-day gel strengths were considerably greater for the starches recovered from the accessions. Although differences in starch properties were statistically different, only the high gel strengths of the starches recovered from the GEM accessions were of practical significance.