Normal Maize Research Articles

Traits of significance for temperature variability on cold tolerance of maize inbred lines under field conditions

In cool locations like Northern India, for hybrid maize, temperature is the crucial factor in yield and there are relatively few sources of corn that can withstand freezing or cold stress. Under field conditions, the tolerance/resistance of 200 inbred lines to low temperature stress was assessed. The relationship of weather fluctuations was studied on crop growth and cold stress parameters. During the first and second phases of the cold spell (stage I and stage II), inbred plants responded to the cold and frost by starting to yellow and dry their leaves. The findings showed that there was a lot of genetic variation for the tolerance/sensitivitycontrolling characteristics. Sixty inbred lines demonstrated minimal leaf yellowing and healthy plant development in the presence of persistent cold stress. Thirty six inbred lines were found moderately tolerant and the rest of them were susceptible to cold/frost at less than 10°C. Among the resistant source inbred lines, the lines with the higher recovery of more than 50 % for yellowing of leaves as well as plant growth of more than 20 % respectively, among the selected resistant/ tolerant inbred lines include HKI 1352-2 and HKI 1348-6-2 of white maize, HKI 766, HKI 463 and HKI 1160 of normal maize and HKI PC 4B of popcorn. The inbred lines HKI 164-7-6 (0, 23.00), HKI 170 (1+2) (0, 41.02), and HKI PC 11 (0, 34.78) were least affected by the cold stress indicated that did not possess the impact of cold stress even in the adverse or suboptimal temperature as well as showed faster plant growth during growth stage II. Hence, the majority of the resistant inbred lines that displayed low leaf yellowing scores and good plant growth may therefore be used for growing in the winter season and also be employed in the development of cold tolerant hybrids.

Virulence Spectrum among Rhizoctonia solani f. sp. sasakii Isolates from Multi-Geographical Locations of India

Rhizoctonia solani f. sp. sasakii (RSS) is a highly devastating soil-borne fungal pathogen inciting banded leaf and sheath blight (BLSB) disease in maize. In India, annually one percent of the total maize yield is reduced by BLSB. Due to continuous occurrence and wide spread of disease, the present experiment was conducted to assess the pathogenic variability among different isolates obtained from multi-geographical locations of India. Pathogenic behaviour of each isolates was predicted through the comparable study of their incubation period, average disease score and disease intensity on the three maize hybrids (Normal maize- HM 8, QPM maize- QPM 9 and sweet corn- HSC I). The incubation period of all the R. solani isolates ranged from 3 to 7 days with average disease score ranged from 2.1 to 7.1depending upon the host and isolate interaction after artificial inoculation. Disease intensity of all the RSS isolates on maize hybrids varied from 8.1 to 52.1% while isolates RSS 29 (New Delhi) and RSS 1 (Karnal) were found highly virulent, in comparison to other forty nine RSS isolates. As these isolates were highly virulent on maize hybrids with average disease score ranged from 6.2 to 7.1, whereas the isolates RS 30 (Dholi) and RS 31 (Dhaula Kuan) were recorded as least virulent, showed resistant disease reaction with average disease score ranged from 1.5 to 2.4.

Starch Physicochemical Properties of Normal Maize under Different Fertilization Modes

Improving the quality with desired functions of natural starch through agronomic practice will meet the increasing need of people for natural, functional foods. A one-off application of slow-release fertilizer is a simple and efficient practice in maize production, though its influence on the starch quality is scarce. In the present study, the structural and functional properties of the starch of normal maize under two fertilization modes (one-off application of slow-release fertilizer at the sowing time (SF), and three applications of conventional fertilizer at the sowing time, and topdressing at the jointing and flowering stages (CF)) under the same fertilization level (N/P2O5/K2O = 405/135/135 kg/ha) were studied using Jiangyu877 (JY877) and Suyu30 (SY30) as materials. The observed results indicate that the size of starch granules was enlarged by fertilization and the size was the largest under CF in both hybrids. The amylose content was unaffected by CF and reduced by SF in both hybrids. In comparison to no fertilizer (0F), the peak 1/peak 2 ratio was decreased by CF in both hybrids, whereas the ratio under SF was unaffected in JY877 and decreased in SY30. The amylopectin average chain-length was reduced by fertilization and the reduction was higher under CF in JY877. The relative crystallinity was increased by CF in both hybrids and the value under SF was unaffected in SY30 and increased in JY877. The peak, trough, and final viscosities of starch were increased by fertilization in both hybrids. The starch thermal characteristics in response to fertilization modes were dependent on hybrids. The retrogradation enthalpy and percentage were increased by CF in both hybrids, whereas those two parameters under SF were increased in SY30 and decreased in JY877. In conclusion, starch with similar granule size, higher peak 1/peak 2 ratio, and lower relative crystallinity was obtained under SF than under CF for both hybrids. Longer amylopectin chain-length was observed in JY877, which induced lower pasting viscosities in SY30 and lower retrogradation characteristics in JY877.

Lactic acid esterification of maize starch in solid state: Assistant effect of pullulanase modification on digestibility and physicochemical properties

The current work was the first report to prepare lactate-esterified debranched starch (LEDS) in solid state mode. Normal maize starch (NS) was initially modified by pullulanase enzyme in granule form and then esterified with lactic acid under dry heating for 3 h at 80 °C and presence of 0.2% w/w sodium hydroxide. Physicochemical properties of the treated starches by single and dual treatments were determined and compared with NS. The enzymatic modification could improve reaction efficiency of esterification process up to 75.2% through partial hydrolysis of starch chains. Compared with NS and individual modifications, the combined treatment significantly increased amylose extent, and the amount of resistant starch (RS) while decreased the freeze thaw stability, viscosity, gelatinization temperatures, paste clarity, swelling power, and relative crystallinity. The morphological examination showed dissociation and degradation of starch granules by single and dual treatments. FT-IR confirmed the introduction of ester groups onto the starch molecules through a band at 1715 cm−1. The impact of designed dual treatment on the environment was assessed by applying Eco-scale index, proving the greenness of the method (score: 75). The findings of this study will provide a theoretical background for development of high RS food products.

Effect of alkyl chain length and amylose/amylopectin ratio on the structure and digestibility of starch-alkylresorcinols inclusion complexes

Starch can form inclusion complexes with various phenolic compounds. The structure of phenolic compound and the amylose/amylopectin ratio of starch affect their complexing ability and functional properties. In this study, 5-heptadecylresorcinol (ARs-17) and 5-heneicosylresorcinol (ARs-21) were screened and the influences of amylose content on the formation and physicochemical properties of starch-alkylresorcinols (ARs) inclusion complexes were evaluated by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC). The digestion curves and logarithm-of-slope (LOS) plots were obtained by in vitro digestion experiments. The results demonstrated that waxy maize starch (WMS) was not able to form inclusion complexes with ARs-17 or ARs-21, however, the possibility of ARs adsorption on amylopectin existed. For normal maize starch (MS), it could only form inclusion complex with ARs-21, and there was uncomplexed ARs in the inclusion complex due to its lower proportion of amylose. High amylose starches (G50 and G80) formed VII-type inclusion complexes with both ARs-17 and ARs-21, especially a small amount of VI-type inclusion complexes was present in ARs-21 inclusion complexes. Meanwhile, the crystallinity, thermal stability, and anti-digestive properties of starch-ARs inclusion complexes increased with the increment of ARs alkyl chain length and amylose content. This study suggested that high amylose starch facilitated stable delivery of ARs, which could improve the bioaccessibility of ARs. • The higher content of amylose and longer alkyl chain length facilitated complexation. • High amylose starch formed both VI and VII inclusion complexes with ARs-21. • In case of insufficient amylose, ARs were likely to adsorb on amylopectin. • The reduced digestion was due to the ordered structure or ARs inhibition on enzymes.

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize.

Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM.

Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch

AbstractThis study aimed to compare the effects of ultrasound and microwave, single or dual treatments, on the functional and in vitro digestive properties of normal maize starch and potato starch. The solubility, water and oil absorption capacity, and the freeze–thaw stability of both starches increased after treatment, and these functional properties of potato starch negatively correlated with relative crystallinity and positively correlated with damaged starch content. Meanwhile, the dual modification sequence showed a significant effect on the solubility, syneresis, and in vitro digestibility of potato starch. Under the single treatment of microwave, the content of resistant starch increased while that of rapidly digestible starch decreased, which might be due to the formation of the amylose–lipid complex by microwave treatment. However, the ultrasound treatment and dual treatment increased the starch digestibility, probably due to the loosening of the internal structure of starch by ultrasound. The utilization of dual ultrasound and microwave modification showed a prospective industrial application in the modification of starch.Practical applicationsUltrasound and microwave treatment, single or dual, have been widely used to study their effects on the physicochemical properties of starch. However, there is little information on the comparison of functional properties and in vitro digestibility of maize starch (A‐type crystalline) and potato starch (B‐type) by dual modification of ultrasound and microwave. The results showed that the functional properties of both starches improved after treatment, and the dual modification sequence showed a significant effect. The in vitro digestibility of starch decreased after microwave treatment, but increased after ultrasound treatment and dual treatment. We believe that the food industry can utilize the results of this study in the modification of starch with specific functional properties.

Effect of Feeding Silage Prepared from Fall Army Worm (Spodoptera frugiperda) on Feed Intake and Hematobiochemical Parameters of Red kandhari Heifers

The study objective was to evaluate the feed intake, and hematobiochemical parameters of Red Kandhari heifers fed a total mixed ration (TMR) based on silage produced from a fall army worm (FAW) affected maize fodder compared with silage prepared from normal maize fodder. Two treatment groups, T1 and T2, consisted of 6 Red Kandhari heifers, each having average body weights 164.17 and 165.52 kg for 90 days trial. T1 and T2 groups offered 40% normal maize silage and 40% FAW-affected maize silage, respectively along with 40% concentrate and 20% chaffed sorghum stovers. Fortnightly dry matter intake (kg/day) was observed to be statistically similar (p>0.05) between T1 and T2 groups. The Hematobiochemical parameters viz. Hb, PCV, blood glucose, blood urea nitrogen, ALT and AST concentration were analyzed fortnightly and found statistically not different (p>0.05) between the T1 and T2 group, respectively.

Genetic Diversity and Population Structure of Normal Maize Germplasm Collected in South Sudan Revealed by SSR Markers.

Maize is one of the leading global cereals, and in South Sudan maize cultivation occurs in nearly all of the country’s agro-ecological zones. Despite its widespread cultivation, farmers in South Sudan depend on undeveloped varieties, which results in very low yields in the field. In the current study, 27 simple sequence repeat (SSR) markers were used to investigate genetic diversity and population structures among 37 landrace maize accessions collected from farmers’ fields in South Sudan. In total, 200 alleles were revealed with an average of 7.4 alleles per locus and a range from 3.0 to 13.0 alleles per locus. The observed heterozygosity values ranged from 0.06 to 0.91 with an average of 0.35. High polymorphic information content (PIC) values were identified with a mean of 0.69, which indicates the informativeness of the chosen SSR loci. Genetic structure analysis revealed a moderate genetic differentiation among the maize populations with a fixation index of 0.16, while there was very high genetic differentiation within the groups of populations of three regions with a mean fixation index (F) of 0.37. An unweighted pair group method with an arithmetic mean (UPGMA) dendrogram clustered the 37 maize accessions into three groups with 43% genetic similarity. The clustering pattern of the maize accessions was moderately consistent with their collection area. The findings of this study will provide maize breeders with a better understanding of maize diversification as well as a reserve of genetic resources for use in the selection of advantageous and useful resources for the development of maize varieties in South Sudan.

Breeding quality protein maize (Zea mays): Genetic and analytical perspective

Maize is one of the prominent cereal crops locally as well as internationally for both biological and industrial processing. The nutritional value of maize grains is graded to be poor due to limiting essential amino acids mainly lysine and tryptophan. A series of events beginning by the discovery of the opaque-2 mutation until the development of enhanced protein quality cultivars paved the way for the role of amino acid modifiers genes and proteins. Quality Protein Maize (QPM) is the improved variant of the normal maize with enhanced protein quality. Protein body (PB) formation and the association of the molecular structure of the starch and PB has been a study of concern. Various changes in biochemical pathways leading to the changed zein and non-zein proportions have been studied using transgenic technology which forms an important component of maize protein. Maintaining the quality parameter of QPM inbreds, hybrids and populations so developed is a scientific concern to the speedy and precise determination of quality parameters and further maintaining these parameters using standard breeding methods. The role of biochemist and biochemical techniques are of great significance in maize quality protein research since high throughput and precise nutrient profiling of breeding lines, populations, inbred lines and hybrids support a sound QPM development programme. Various advanced techniques have been developed so far, for the protein isolation till detection and quantification of protein.Among these, the most advanced is the Ultra Performance Liquid Chromatography(UPLC) technique which is highly accurate and can be used efficiently for amino acid profiling of the maize germplasm, breeding lines and hybrids to support the decision making the process in QPM breeding programme. Thus, this review gives us an overview of the breeding methods and biochemical techniques utilized in the development of QPM in the current year 2019 and beyond.

The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz viscosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources.

Removal of starch granule associated proteins affects annealing of normal and waxy maize starches

The effects of starch granule associated proteins (SGAPs) removal on the annealing of waxy and normal maize starch were investigated. Annealing significantly decreased the crystallinity, pasting viscosity, gelatinization temperature range, pseudoplasticity, and thixotropy of waxy and normal maize starches. Annealing little affected digestibility of the starches. Removal of SGAPs reduced the stability of starch granules, but significantly increased pasting viscosity, pseudoplasticity and thixotropy. Both annealing and SGAPs removal decreased the G′ and G″ of normal maize starch in dynamic rheological testing, but had little effect on waxy maize starch. Removal of SGAPs increased rapidly digestible starch (RDS) but reduced resistant starch (RS) for in vitro digestibility. SGAPs removal changed the effect of annealing on starches, and annealing showed different effect on waxy and normal maize starch with SGAPs removal. Annealing increased gelatinization enthalpy and RS of both normal and waxy maize starches after SGAPs removal, and decreased their pasting viscosities and RDS. The rheological properties of starches with SGAPs removal prior to annealing were impacted by amylose content. Annealing decreased pseudoplastic and thixotropy of waxy maize starch with SGAPs removal while increasing dynamic rheological properties of normal maize starch with SGAPs removal. • Annealing reduced crystallinity, pasting viscosity, and pseudoplasticity of starch. • SGAPs removal reduced the stability of starch granules. • Effect of SGAPs removal on starch properties was greater than that of annealing. • Effect of annealing and SGAPs removal depended on amylose content. • SGAPs removal inhibited annealing of normal amylose maize starch.

The Physiological Responses of Maize Seedlings with Different Amylose Content to Drought Stress

In this study, we investigated the physiological responses of maize with different amylose content at seedlings to drought stress. For waxy maize (WMS) and normal maize (NMS), the decline of photosynthesis under drought stress (DS) was due to the stomatal limitation. DS increased the non-photochemical quenching coefficient (NPQ), whereas decreased the activities of peroxidase (POD) and the plant height (PH), compared with the plants under normal irrigation. The content of starch increased and decreased significantly upon moderate and severe drought stress, respectively. For high amylose maize (HAMSs), they showed stomatal limitation upon moderate stress, while non-stomatal limitation upon severe stress. The NPQ and POD showed contrary trend compared with WMS and NMS. DS significantly decreased the starch content and PH of them. The principal component analysis (PCA) showed HAMSs were more sensitive to drought than WMS and NMS. The GBSSIIa level of HAMSs was also lower than that of WMS and NMS. Therefore, we conclude that HAMSs respond to DS through redox regulation to avoid oxidative damage, whereas WMS and NMS by increasing starch biosynthesis, and the higher GBSSIIa level may produce more amylose, which could promote the growth of maize under drought effectively.

Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation

Starch-based carriers have a great potential in functional oil encapsulation because of their mild preparation conditions, but the oil loading capacity and underlying anti-oxidation mechanism remain unclear. Here V-type starches were applied to fabricate flaxseed oil powder. Particle size analysis and scanning electron microscopy showed a loose aggregation microstructure of normal maize starch (NMS) prepared using the anti-solvent (AS) precipitation method, with an average size of 24.9 μm. Differential scanning calorimetry displayed a good thermo-oxidation resistance of NMS-derived V-type starch prepared via AS precipitation. Principal component analysis revealed that the oil loading capacity, related closely to V-type crystallinity and D50, has a significant positive correlation with the onset oxidation temperature and a negative correlation with the peroxide, thiobarbituric acid, and ρ-anisidine values. Our original study reveals the effects of V-type crystallinity and aggregation microstructure on the oil loading capacity and anti-oxidation, providing theoretical guidance for developing novel, starch-based carriers.

Removal of starch granule-associated surface and channel lipids alters the properties of sodium trimetaphosphate crosslinked maize starch

Starch granule-associated surface and channel lipids (SGALs) were effectively removed from waxy maize starch (WMS) and normal maize starch (NMS), then the starches were crosslinked by different levels of sodium trimetaphosphate (STMP) (0.25 %, 0.5 %, 1 % and 2 %). The effective removal of SGALs and successful crosslinking, were evidenced by the disappearance of surface-fluorescence and channel-fluorescence of Pro-Q Diamond-stained granules, and the increased phosphorus content respectively. STMP crosslinking increased peak and final viscosity for WMS and NMS. Crosslinking at high STMP levels (0.5 %, 1 % and 2 %) transformed the starch pastes from thixotropic to anti-thixotropic. STMP crosslinking significantly decreased the tan δ values of maize starches, enhancing the elastic structure of the gel. Crosslinked maize starches without SGALs had lower breakdown than crosslinked starches at same STMP level, indicating higher tightened crosslinked starch granules after SGALs removal. Removal of SGALs increased the anti-thixotropy of crosslinked starches, facilitating the reorientation of crosslinked amylopectin/amylose molecules during shearing. Removal of SGALs increased the tan δ values from frequency sweep of WMS and NMS during STMP crosslinking, indicating the presence of surface-lipids and channel-lipids could enhance the elastic gel network structure of crosslinked maize starch.

Transcriptome and co-expression network analyses of key genes and pathways associated with differential abscisic acid accumulation during maize seed maturation

BackgroundCurrently, mechanical maize kernel harvesting has not been fully utilized in developing countries including China, partly due to the absence of suitable cultivars capable of rapid desiccation during seed maturation. The initiation of rapid desiccation during seed maturation is regulated by abscisic acid (ABA). For further characterization of ABA-regulated key genes and cellular events, it is necessary to perform transcriptome analysis of maize developing embryos. The ABA synthesis-deficient mutant (vp5) and normal maize (Vp5) seeds are suitable materials for such purpose.ResultsIn the present work, developing vp5 and Vp5 embryos were compared by ABA content and transcriptome analyses. Quantitative analysis revealed the significant difference in ABA synthesis between both genotypes. From 29 days after pollination (DAP), ABA content increased rapidly in Vp5 embryos, but decreased gradually in vp5 embryos. At 36 DAP, ABA level in vp5 decreased to 1/4 that of Vp5, suggesting that the differential ABA levels would affect seed maturation. Comparative transcriptomic analysis has found 1019 differentially expressed genes (DEGs) between both genotypes, with the most DEGs (818) at 36 DAP. Further, weighted correlation network analysis (WGCNA) revealed eight DEGs co-expression modules. Particularly, a module was negatively correlated with ABA content in vp5 embryos. The module was mainly involved in metabolic and cellular processes, and its hub genes encoded thiamine, NPF proteins, calmodulin, metallothionein etc. Moreover, the expression of a set of key genes regulated by ABA was further verified by RT-qPCR. The results of the present work suggested that because of ABA deficiency, the vp5 seeds maintained strong metabolic activities and lacked dormancy initiation during seed maturation.ConclusionTranscriptome and WGCNA analyses revealed significant ABA-related changes in metabolic pathways and DEGs between vp5 and Vp5 during seed maturation. The results would provide insights for elucidating the molecular mechanism of ABA signaling and developing high dehydration tolerance maize suitable for mechanical harvesting.

Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches.

Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well as A-crystalline maize and B-crystalline potato starches can determine the influence of the amylose content and crystallinity pattern on the cross-linking of starches. The results showed that the viscosity of the cross-linked starch (CLs) first increased and then deceased, and finally no viscosity was detected; WM showed no viscosity at 5% and NP at 1%. In addition, the viscosity of NM first increased and then became undetectable at 0.5%. Strikingly, the WP developed viscosity even at a 10% reagent level (RL), and it developed the highest viscosity of all samples at 1%. The starch-iodine method was a facile and high-performance method for the characterization of the cross-linking degree (CL%), having been applied to normal starches, because the increase in the CL% resulted in a decrease of iodine-complexed amylose and blue intensity. In this study, the starch-iodine method was extended to waxy starches, which stained brown with iodine, and the brown intensity decreased with the increase of the CL%. Moreover, the CL% and RL showed a linear-log relationship.

Development of tryptophan rich maize lines through simple sequence repeat marker aided introgression of opaque2 trait

  Maize is the main staple food of the world but it is nutritional deficient due to the scarcity of two essential amino acids viz., lysine and tryptophan. Under this study, opaque2 gene from QPM donor (CML-169) was transferred into normal maize (BAJIM-08-26) through marker aided backcross breeding method. The opaque2 specific SSR marker (phi057) was used for foreground selection in BC1F1 and BC2F1 generations. The heterozygous offspring were self-pollinated to produce the BC2F2 generation. Further plants on the basis of 25% opaqueness were selected and selfed to develop BC2F3 and BC2F4 progenies. The background selection using a series of SSR markers showed 97% recovery in the recurrent parent genome of backcrossed generation. Tryptophan content and total protein in the endosperm of BC2F4 progenies were  found to be ranged from 0.75 to 0.93% and 7.0 to 9.6 %, respectively. As an outcome, three promising MAS derived QPM lines viz., B76-22-2, B70-5-8 and B42-3-1 were developed that showed a high percentage of tryptophan, grain yield and recovery of recurrent parent genome. The  worldwide problem of protein malnutrition could be improved by adopting a molecular breeding approach for the development of nutritionally rich maize over the normal maize. Keywords: Marker assisted backcrossing, opaque2, tryptophan content, SSR markers, QPM lines and normal Maize

Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch.

The online version contains supplementary material available at 10.1007/s13197-022-05520-2.

3D printing of customized all-starch tablets with combined release kinetics

Starch-based tablets with tailored releases were prepared by 3D printing using a hydrophobic drug. The importance of the origin of the excipient in the inks and tablets was analyzed. Besides, the effect of the geometry of the tablet on the drug release profile was also evaluated. The rheological properties of the inks was influenced by the botanic origin of the starch. Consequently, tablets presented different microporous structure and particular compression and swelling behaviors. Normal maize starch showed a non-well-defined porous morphology, not being able to form a stable structure whereas, waxy maize and potato starches exhibited a well-defined porous structure and were both able to maintain their integrity after long time immersion. Finally, tablets combining different starches and geometries were printed tailoring the drug release from 10 min to 6 h and designing two-steps profiles. The applicability of the developed 3D printed drug release systems in personalized therapies was demonstrated.