Functional properties of starch from normal and mutant corn genotypes
2005
Tziotis, A. | Seetharaman, K. | Klucinec, J.D. | Keeling, P. | White, P.J.
The thermal and functional properties of starches from a wild-type corn, and amylose extender25, dull39, sugary2 (su2), and sugary1(su1) corn mutants, all in the same (ExSeed68) genetic background were evaluated and related to their structural features obtained in a previous study. The onset temperature of gelatinization values of starches from all mutant lines ranged from 52.0 to 62.9 degrees C, temperatures that were all lower than that of the wild-type starch. The viscosity of the su2 starch was relatively stable over the cooking process, showing only a small breakdown of the peak viscosity, suggesting high stability of starch granules against mechanical shear. The su1 mutant starch formed the strongest gel among all starch-gel samples during measurements of both fresh and stored gel. Correlations were established between amylose percentage, chain-length distributions and pasting properties; Rapid Visco Analyser (RVA) and Differential Scanning Calorimeter (DSC) parameters; and DSC and texture analysis data.
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