000			02163nab a22003257a 4500
001			G95752
003			MX-TxCIM
005			20170719155427.0
008			121211b |||p||p||||||| |z||| |
040			_aMX-TxCIM
041	0		_aEn
100	1		_aHongxin Jiang
245	0	0	_aResistant-starch formation in high-amylose maize starch during kernel development
260			_c2010
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0021-8561
520			_aThe 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			_aEnglish
653	0		_aae mutant
653	0		_aAmylose double helices
653	0		_aAmylose-lipid complex
653	0		_aHigh-amylose maize
653	0		_aKernel development
653	0		_aResistant starch
700	1		_aBlanco, M., _ecoaut.
700	1		_aCampbell, M., _ecoaut.
700	1		_aJay-Lin Jane, _ecoaut.
700	1		_aJunyi Lio, _ecoaut.
773	0		_tJournal of Agricultural and Food Chemistry _gv. 58, p. 8043-8047
942			_cJA _2ddc
999			_c28739 _d28739