Structure and function of starch and resistant starch from corn with different doses of mutant amylose-extender and floury-1 alleles (Record no. 28762)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02993nab a22002897a 4500 |
| 001 - CONTROL NUMBER | |
| control field | G95776 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20170719155428.0 |
| 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 | Ni Yao |
| 245 00 - TITLE STATEMENT | |
| Title | Structure and function of starch and resistant starch from corn with different doses of mutant amylose-extender and floury-1 alleles |
| 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. | Four corn types with different doses of mutant amylose-extender (ae) and floury-1 (fl1) alleles, in the endosperm, including no. 1, aeaeae; no. 2, fl1fl1fl1; no. 3, aeaefl1; and no. 4, fl1fl1ae, were developed for use in making Hispanic food products with high resistant starch (RS) content. The RS percentages in the native starch (NS) of 1-4 were 55.2, 1.1, 5.7, and 1.1%, respectively. All NS were evaluated for pasting properties with a rapid viscoanalyzer (RVA) and for thermal properties with a differential scanning calorimeter (DSC). NS 1 had a low peak viscosity (PV) caused by incomplete gelatinization, whereas NS 3 had the greatest PV and breakdown of all four starch types. On the DSC, NS 2 had the lowest onset temperature and greatest enthalpy. NS 1 and 3 had similar onset and peak temperatures, both higher than those of NS 2 and 4. The gel strength of NS heated with a RVA was evaluated by using a texture analyzer immediately after RVA heating (fresh, RVA-F) and after the gel had been stored at 4 °C for 10 days (retrograded, RVA-R). NS 1 gel was watery and had the lowest strength (30 g) among starch gel types. NS 3 gel, although exhibiting syneresis, had greater gel strength than NS 2 and 4. The structures of the NS, the RS isolated from the NS (RS-NS), the RS isolated from RVA-F (RS-RVA-F), and the RS isolated from RVA-R (RS-RVA-R) were evaluated by using size exclusion chromatography. NS 1 had a greater percentage of amylose (AM) (58.3%) than the other NS (20.4-26.8%). The RS from all NS types (RS-NS) had a lower percentage of amylopectin (AP) and a greater percentage of low molecular weight (MW) AM than was present in the original NS materials. The RS-RVA-R from all starches had no AP or high MW AM. The percentages of longer chain lengths (DP 35-60) of NS were greater in 1 and 3 than in 2 and 4, and the percentages of smaller chain lengths (DP 10-20) were greater in 2 and 4 than in 1 and 3. In general, NS 3 seemed to have inherited some pasting, thermal, and structural characteristics from both NS 1 and 2, but was distinctly different from 4. |
| 546 ## - LANGUAGE NOTE | |
| Language note | English |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Corn |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Starch |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Amylose-extender |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Floury-1 |
| 653 0# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Resistant starch |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Paez, A.V., |
| Relator term | coaut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | White, P.J., |
| Relator term | coaut. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Journal of Agricultural and Food Chemistry |
| Related parts | v. 57, no. 5, p. 2040-2048 |
| 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 |