The genetic effects on some physico-chemical properties of starch granules

Abstract

The properties of starch from plants mainly depend on plant species and genetic factors. The shape, size, crystallinity, gelatinization temperatures, enzymatic susceptibilities, amylose contents, and chain-length distributions of amylopectins of starch granules differ for various genotypes and plant species. This chapter explores the study of some properties of commercial starches (with defined sources) of several plant species, and normal type (wild type) and two kinds of mutant maize starches, so that genetic effects and the effect of plant species on the properties of starch can be identified.. The chapter also illustrates the differences in the unit-chain length distributions of debranched amylopectins in starches of several plant species with comparison to normal maize amylopectin by HPAEC-PAD. Subsequently, the chapter summarizes some physico-chemical properties of starches of several plant species. The peak temperature of gelatinization of the ae maize starch determined by DSC was higher and that of su2 maize starch was lower than that of the other starches. The peak viscosity measured by RVA and swelling power of potato and sweet potato starches were higher than those of cereal starches. The results indicate that the hot water absorption ability of starch granules of sweet potato and potato is larger than cereal starch granules. Moreover, the viscosity potato and sweet potato starch is higher than those of cereal starches. The peak viscosity (RVA) and swelling power of the ae starch granules were lower than those of other starches.