Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina

Autores
Mansilla, Pablo Sebastián; Nazar, María Cristina del Valle; Perez, Gabriela Teresa
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque-2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half-sib families of opaque-2 maize from Argentina. Chemical composition and thermal and pasting properties of whole grain flour were determined. Nonopaque genotypes were used as a control. Starch content of opaque-2 genotypes did not show significant differences compared with nonopaque genotypes, yet amylose content was significantly lower. A high variability in pasting and thermal properties was observed in genotypes. Opaque samples showed a significantly higher peak viscosity and a lower pasting temperature compared with nonopaque samples, probably owing to larger and less compact starch granules in the floury endosperm. The higher the gelatinization enthalpy of opaque-2 genotypes was, the lower the amylose content in relation to nonopaque varieties. Two retrogradation endotherms were observed in DSC analysis: one corresponding to amylopectin crystallization and the other to melting of amylose-lipid complex. Both enthalpies were considered total starch retrogradation (ΔHRT). A wide range of variation was obtained in ΔHRT in opaque-2 genotypes, but no significant differences between opaque and nonopaque genotypes were observed. The differences in starch properties found in this study would make it possible to identify opaque-2 families with particular characteristics for the development of starchy food items adapted to specific processing traits.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Nazar, María Cristina del Valle. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Pasting Properties
Gelatinization
Retrogradation
Amylose
Opaque 2 Maize
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/49220
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/49220
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from ArgentinaMansilla, Pablo SebastiánNazar, María Cristina del VallePerez, Gabriela TeresaPasting PropertiesGelatinizationRetrogradationAmyloseOpaque 2 Maizehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque-2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half-sib families of opaque-2 maize from Argentina. Chemical composition and thermal and pasting properties of whole grain flour were determined. Nonopaque genotypes were used as a control. Starch content of opaque-2 genotypes did not show significant differences compared with nonopaque genotypes, yet amylose content was significantly lower. A high variability in pasting and thermal properties was observed in genotypes. Opaque samples showed a significantly higher peak viscosity and a lower pasting temperature compared with nonopaque samples, probably owing to larger and less compact starch granules in the floury endosperm. The higher the gelatinization enthalpy of opaque-2 genotypes was, the lower the amylose content in relation to nonopaque varieties. Two retrogradation endotherms were observed in DSC analysis: one corresponding to amylopectin crystallization and the other to melting of amylose-lipid complex. Both enthalpies were considered total starch retrogradation (ΔHRT). A wide range of variation was obtained in ΔHRT in opaque-2 genotypes, but no significant differences between opaque and nonopaque genotypes were observed. The differences in starch properties found in this study would make it possible to identify opaque-2 families with particular characteristics for the development of starchy food items adapted to specific processing traits.Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Nazar, María Cristina del Valle. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaAmer Assoc Cereal Chemists2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49220Mansilla, Pablo Sebastián; Nazar, María Cristina del Valle; Perez, Gabriela Teresa; Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina; Amer Assoc Cereal Chemists; Cereal Chemistry; 94; 6; 11-2017; 942-9490009-0352CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://aaccipublications.aaccnet.org/doi/10.1094/CCHEM-04-17-0070-Rinfo:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-04-17-0070-Rinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:07Zoai:ri.conicet.gov.ar:11336/49220instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:51:07.322CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
title Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
spellingShingle Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
Mansilla, Pablo Sebastián
Pasting Properties
Gelatinization
Retrogradation
Amylose
Opaque 2 Maize
title_short Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
title_full Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
title_fullStr Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
title_full_unstemmed Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
title_sort Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina
dc.creator.none.fl_str_mv Mansilla, Pablo Sebastián
Nazar, María Cristina del Valle
Perez, Gabriela Teresa
author Mansilla, Pablo Sebastián
author_facet Mansilla, Pablo Sebastián
Nazar, María Cristina del Valle
Perez, Gabriela Teresa
author_role author
author2 Nazar, María Cristina del Valle
Perez, Gabriela Teresa
author2_role author
author
dc.subject.none.fl_str_mv Pasting Properties
Gelatinization
Retrogradation
Amylose
Opaque 2 Maize
topic Pasting Properties
Gelatinization
Retrogradation
Amylose
Opaque 2 Maize
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque-2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half-sib families of opaque-2 maize from Argentina. Chemical composition and thermal and pasting properties of whole grain flour were determined. Nonopaque genotypes were used as a control. Starch content of opaque-2 genotypes did not show significant differences compared with nonopaque genotypes, yet amylose content was significantly lower. A high variability in pasting and thermal properties was observed in genotypes. Opaque samples showed a significantly higher peak viscosity and a lower pasting temperature compared with nonopaque samples, probably owing to larger and less compact starch granules in the floury endosperm. The higher the gelatinization enthalpy of opaque-2 genotypes was, the lower the amylose content in relation to nonopaque varieties. Two retrogradation endotherms were observed in DSC analysis: one corresponding to amylopectin crystallization and the other to melting of amylose-lipid complex. Both enthalpies were considered total starch retrogradation (ΔHRT). A wide range of variation was obtained in ΔHRT in opaque-2 genotypes, but no significant differences between opaque and nonopaque genotypes were observed. The differences in starch properties found in this study would make it possible to identify opaque-2 families with particular characteristics for the development of starchy food items adapted to specific processing traits.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Nazar, María Cristina del Valle. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque-2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half-sib families of opaque-2 maize from Argentina. Chemical composition and thermal and pasting properties of whole grain flour were determined. Nonopaque genotypes were used as a control. Starch content of opaque-2 genotypes did not show significant differences compared with nonopaque genotypes, yet amylose content was significantly lower. A high variability in pasting and thermal properties was observed in genotypes. Opaque samples showed a significantly higher peak viscosity and a lower pasting temperature compared with nonopaque samples, probably owing to larger and less compact starch granules in the floury endosperm. The higher the gelatinization enthalpy of opaque-2 genotypes was, the lower the amylose content in relation to nonopaque varieties. Two retrogradation endotherms were observed in DSC analysis: one corresponding to amylopectin crystallization and the other to melting of amylose-lipid complex. Both enthalpies were considered total starch retrogradation (ΔHRT). A wide range of variation was obtained in ΔHRT in opaque-2 genotypes, but no significant differences between opaque and nonopaque genotypes were observed. The differences in starch properties found in this study would make it possible to identify opaque-2 families with particular characteristics for the development of starchy food items adapted to specific processing traits.
publishDate 2017
dc.date.none.fl_str_mv 2017-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/49220
Mansilla, Pablo Sebastián; Nazar, María Cristina del Valle; Perez, Gabriela Teresa; Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina; Amer Assoc Cereal Chemists; Cereal Chemistry; 94; 6; 11-2017; 942-949
0009-0352
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49220
identifier_str_mv Mansilla, Pablo Sebastián; Nazar, María Cristina del Valle; Perez, Gabriela Teresa; Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina; Amer Assoc Cereal Chemists; Cereal Chemistry; 94; 6; 11-2017; 942-949
0009-0352
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://aaccipublications.aaccnet.org/doi/10.1094/CCHEM-04-17-0070-R
info:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-04-17-0070-R
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Amer Assoc Cereal Chemists
publisher.none.fl_str_mv Amer Assoc Cereal Chemists
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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