Starch properties of various ZP maize genotypes

Abstract

The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1ºC to 65.0ºC. The waxy maize starch displayed a significantly higher enthalpy change for gelatinised starch (ΔH=18.1 J/g) than normal maize starches did (ΔH=13.6-15.6 J/g). Rapid Visco Analyser (RVA) profiles of starches of ZP maize genotypes were typical for both types of maize starches, normal and waxy.

Cilj ovog rada bio je da se ispitaju molekularne i funkcionalne karakteristike skroba izolovanih iz ZP genotipova kukuruza različite genetičke osnove. Sadržaj proteina, ulja, pepela, kao i rezistentnog skroba bio je veoma nizak. Sadržaj amiloze u izolovanim skrobovima bio karakterističan za normalne odnosno voštane kukuruzne skrobove. Voštani tip skroba (ZP 704wx) imao je najveću prosečnu molekulsku masu amilopektina (4,84 x 108). Početna temperatura želatinizacije skroba 10 ZP genotipova kretala se u rasponu od 62,1°C do 65,0°C. Voštani kukuruzni skrob imao je značajno veću promenu entalpije želatinizacije (ΔH= 18,1 J/g) u odnosu na normalne skrobove (ΔH=13,6-15,6 J/g). RVA profili skroba ZP genotipova bili su tipični za normalne, odnosno za voštani skrob kukuruza.