Kernel Composition, Starch Structure, and Enzyme Digestibility of <i>opaque-2</i> Maize and Quality Protein Maize
Jovin Hasjim, Sathaporn Srichuwong, M. Paul Scott, Jay‐lin Jane
Journal of Agricultural and Food Chemistry
Abstract
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 alpha-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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
B46o2 starch was the most susceptible to porcine pancreatic alpha-amylase (PPA) hydrolysis
“Thus, the B46o2 starch was the most susceptible to porcine pancreatic alpha-amylase (PPA) hydrolysis.”
B46o2 and QPM starches contained less amylose (28.0 and 26.0%, respectively)
“B46o2 and QPM starches contained less amylose (28.0 and 26.0%, respectively) than others (31.9-33.7%).”
starches of dry-ground o2 maize and QPM were hydrolyzed faster than that of the dry-ground WT maize
“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 cont...”