Amylose content and micromorphology of popcorn progenies with different popping expansion volumes

Ana Izabella Freire,Renata Ranielly Pedroza Cruz,Ariana Mota Pereira,Elisa De Melo Castro,Filipe Bittencourt Machado De Souza,João Cândido De Souza,Wantuir Filipe Teixeira Chagas

doi:10.1590/0103-8478cr20180962

Ana Izabella Freire, Renata Ranielly Pedroza Cruz + Show 5 more

Open Access

https://doi.org/10.1590/0103-8478cr20180962

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Abstract

ABSTRACT: Popcorn (Zea mays var. everta) has a higher commercial value than common maize, in addition to being a popular food among consumers. Today, there is a constant search for cultivars with superior performance for several traits of interest in the case of popcorn, yield and popping expansion. On this basis, this project proposes to characterize progenies of popcorn with different values of expansion capacity regarding chemical composition and micromorphology. Kernels from the fifth cycle (C5) of intrapopulation recurrent selection were evaluated. The progenies were selected based on the popping expansion volume of their kernels. The kernels were quantified for amylose and analyzed for starch granule arrangement and pericarp thickness by scanning electron microscopy. Progenies with low popping expansion volume (0 and 7 mL g-1) showed amylose contents of 21.24 and 20.18%, respectively; a less compact endosperm, with individual starch granules interspaced with empty spaces; and pericarp thickness between 40.94 and 38.99 µm, respectively. By contrast, progenies with high popping expansion volume (30 and 35 mL g-1) showed amylose contents of 23.92 and 26.10%; a vitreous endosperm; more-compact starch granules without empty spaces in between; and pericarp thickness between 107.66 and 107.84 µm. Progenies with higher popping expansion volume exhibited a thicker pericarp, a high amylose percentage and a more-compact endosperm, whereas those with the lower expansion volumes showed a thinner pericarp, a lower amylose percentage and individual starch granules.

Highlights

Popcorn (Zea mays var. everta) has a higher commercial value than common maize and is a popular food among consumers all over the world
Breeding programs constantly search for cultivars with superior performance for the various traits of interest to meet the demand of both producers and consumers; in the case of popcorn, these traits are yield and popping expansion, respectively
20 mg of defatted starch were added to 8 mL of 90% dimethyl sulfoxide (DMSO), shaken for 20 min and subjected to a water bath at 85 °C for 2 h

Summary

INTRODUCTION

Popcorn (Zea mays var. everta) has a higher commercial value than common maize and is a popular food among consumers all over the world. Several studies have reported the effects of genotype (PHUMELELE et al, 2014), starch composition and structure (BORRAS et al, 2006), physical properties (PORDESIMO et al, 1990), yield components (LI et al, 2008), chemical composition (PARAGINSKI et al, 2017), agronomic characteristics (SOUSA et al, 2016) and kernel water content. None of those studies investigated the potential relationship between micromorphology and popping expansion in popcorn. This project proposes to characterize progenies of popcorn with different values of expansion capacity regarding chemical composition and micromorphology

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION