Abstract
AbstractThe starch of two normal‐maize varieties, Dea MF 15 and Amethyste, was investigated from the very beginning of kernel development till harvest ripeness. The molecular weight distribution of amylose and amylopectin was determined with synthetic amylosecalibrated low‐pressure gel permeation chromatography. Polymerization processes of amylose during the first steps of kernel development was noticed, whereas slight depolymerization appeared at the end of the investigation. Kernel parameters such as dry matter, soluble carbohydrates, and spike weight could be correlated with the weight average degree of polymerization of amylose by linear multiple correlation. A change in the amylopectin distribution was noticed, also tending to higher molecular weights during ripening. Significant differences in the amylose and amylopectin distribution of both maize varieties allow to postulate a variety specifity of starches.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
