Knowledge Center Catalog

Kernel composition, starch structure, and enzyme digestibility of opaque-2 maize and quality protein maize (Record no. 28728)

MARC details
000 -LEADER
fixed length control field 02357nab a22003257a 4500
001 - CONTROL NUMBER
control field G95738
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170719155427.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1520-5118 (Revista en electrónico)
022 0# - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0021-8561
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Hasjim, J.
245 00 - TITLE STATEMENT
Title Kernel composition, starch structure, and enzyme digestibility of opaque-2 maize and quality protein maize
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2009
500 ## - GENERAL NOTE
General note Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0021-8561
520 ## - SUMMARY, ETC.
Summary, etc. Objectives of this study were to understand how opaque-2 (o2) mutation and quality protein maize (QPM) affect maize kernel composition and starch structure, property, and enzyme digestibility. Kernels of o2 maize contained less protein (9.6-12.5%) than those of the wild-type (WT) counterparts (12.7-13.3%). Kernels of a severe o2 mutant B46o2 also contained less starch (66.9%) than those of B46wt (73.0%). B46o2 and QPM starches contained less amylose (28.0 and 26.0%, respectively) than others (31.9-33.7%). The B46o2 starch also consisted of amylopectin with the fewest branch chains of DP 13-24. Thus, the B46o2 starch was the most susceptible to porcine pancreatic R-amylase (PPA) hydrolysis. Starches of the dry-ground o2 maize and QPM were hydrolyzed faster than that of the dry-ground WT maize, resulting from the reduced protein content of the o2-maize kernels and the reduced amylose content of the B46o2 and QPM starch. Starch in the dry-ground maize sample was hydrolyzed faster by PPA (85-91%) than was the isolated starch (62-71%), which could be attributed to the presence of mechanically damaged starch granules and endogenous amylases in the dry-ground maize samples. These results showed that o2 maize and QPM had highly digestible starch and could be desirable for feed and ethanol production.
546 ## - LANGUAGE NOTE
Language note English
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Quality protein maize
653 0# - INDEX TERM--UNCONTROLLED
Uncontrolled term Dry-ground maize
653 0# - INDEX TERM--UNCONTROLLED
Uncontrolled term Opaque-2 maize
653 0# - INDEX TERM--UNCONTROLLED
Uncontrolled term Physicochemical properties
653 0# - INDEX TERM--UNCONTROLLED
Uncontrolled term Starch digestibility
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Jay-Lin Jane,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sathaporn, S.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Scott, M.P.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Journal of Agricultural and Food Chemistry
Related parts v. 57, p. 2049-2055
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/05/2017   07/05/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/05/2017

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