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Food Science

Food Science and Human Nutrition Publications

1992

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Thermal And Gelling Properties Of Maize Mutants From The Oh43 Inbred Line, Y. L. Wang, Pamela J. White, Linda M. Pollak Jan 1992

Thermal And Gelling Properties Of Maize Mutants From The Oh43 Inbred Line, Y. L. Wang, Pamela J. White, Linda M. Pollak

Food Science and Human Nutrition Publications

Starches were isolated from the maize (Zea mays) inbred line Oh43, from its single mutants (amylose extender [ae], brittle-1 [bt1], brittle-2 [bt1], dull-1 [dul], floury-2 [fl2], horny [h], shrunken-2 [sh2], sugary- 1 [sul], and waxy [wx]), and from the double-mutant combinations within Oh43. Differential scanning calorimetry was used to determine the onset temperature (To), range, and enthalpy (DeltaH) of gelatinization and retrogradation, and percentage of retrogradation. The gel strength was measured by using a Voland-Stevens texture analyzer. For gelatinization, the starches of wx dul and sh2 dul had the highest To. Double-mutants ae bt2 and ae dul had the highest ...