Biochemical basis of kernel milling characteristics and endosperm vitreousness of maize
| Autor: | Christian Mestres, Françoise Matencio |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 1996 |
| Předmět: |
genetic structures
Starch Friability Biochemistry Endosperm Protein content chemistry.chemical_compound Poaceae Food science Q04 - Composition des produits alimentaires Propriété physicochimique Chemistry Amidon de maïs digestive oral and skin physiology food and beverages Zea mays Endosperme Agronomy Kernel (statistics) Grain HPLC Corn starch Food Science |
| Zdroj: | Journal of Cereal Science |
| Popis: | Chemical characteristics of 18 normal maize grain samples, having a wide range of physical properties (endosperm vitreousness, kernel friability and milling characteristics), were analysed and related to physical properties. Measurement of damaged starch showed that starch behaved as a passive filler in endosperm. Endosperm protein content and class, as determined from extractability properties and reversed-phase high-performance liquid chromatography, were correlated with kernel physical properties. Endosperm vitreousness and kernel mechanical properties (kernel friability and milling characteristics) were related to different components, however. Vitreousness seems to be linked to the proportion (%) of the two γ-zein fractions, whereas friability increased when α-zein content decreased and when salt extractable protein content increased. |
| Databáze: | OpenAIRE |
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