Resistant-starch formation in high-amylose maize starch during kernel development (Record no. 28739)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02163nab a22003257a 4500 |
| 001 - CONTROL NUMBER | |
| control field | G95752 |
| 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||| | |
| 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 | Hongxin Jiang |
| 245 00 - TITLE STATEMENT | |
| Title | Resistant-starch formation in high-amylose maize starch during kernel development |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc. | 2010 |
| 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. | The objective of this study was to understand the resistant-starch (RS) formation during kernel development of a high-amylose maize, GEMS-0067 line. The RS content of the starch, determined using AOAC method 991.43 for total dietary fiber, increased with kernel maturation and increase in the amylose/intermediate component (IC) content of the starch. Gelatinization of the native starches showed a major thermal transition with peak temperature at 76.6-81.0 _C. An additional peak (¡97.1 _C) first appeared 20 days after pollination and then developed into a significant peak on later dates. After removal of lipids from the starch, this peak disappeared, but the conclusion gelatinization temperature remained the same. The proportion of the enthalpy change of the thermal transition above 95 _C, calculated from the thermogram of the defatted starch, increased with kernel maturation and was significantly correlated with the RS content of the starch (r = 0.98). These results showed that the increase in crystallites of amylose/IC long-chain double helices in the starch resulted in the increase in the RS content of the starch during kernel development. |
| 546 ## - LANGUAGE NOTE | |
| Language note | English |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | ae mutant |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Amylose double helices |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Amylose-lipid complex |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | High-amylose maize |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Kernel development |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Resistant starch |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Blanco, M., |
| Relator term | coaut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Campbell, M., |
| Relator term | coaut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jay-Lin Jane, |
| Relator term | coaut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Junyi Lio, |
| Relator term | coaut. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Journal of Agricultural and Food Chemistry |
| Related parts | v. 58, p. 8043-8047 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Article |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| 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 |