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Resistant-starch formation in high-amylose maize starch during Kernel development.

Hongxin Jiang¹, Junyi Lio, Mike Blanco

¹Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.

Journal of Agricultural and Food Chemistry

|June 17, 2010

Summary

Resistant starch (RS) formation in high-amylose maize increases with kernel maturation. This is linked to the development of amylose/intermediate component crystallites, enhancing dietary fiber content.

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Area of Science:

Agricultural Science
Food Science
Biochemistry

Background:

Resistant starch (RS) is a type of dietary fiber that offers health benefits.
High-amylose maize varieties are of interest for their potential to produce more RS.
Understanding RS formation during grain development is crucial for optimizing crop quality.

Purpose of the Study:

To investigate the mechanisms of resistant starch (RS) formation during kernel development in a high-amylose maize line (GEMS-0067).
To correlate starch structural changes with RS accumulation during maturation.

Main Methods:

Quantification of resistant starch (RS) using AOAC method 991.43.
Differential Scanning Calorimetry (DSC) to analyze starch gelatinization properties.
Analysis of native and defatted starch properties at various kernel maturation stages.

Main Results:

Resistant starch (RS) content increased significantly with kernel maturation.
A secondary gelatinization peak around 97.1°C appeared during development and was linked to lipids.
The proportion of enthalpy change above 95°C in defatted starch correlated strongly (r=0.98) with RS content.

Conclusions:

The accumulation of RS during high-amylose maize kernel development is driven by the formation of crystallites from amylose/intermediate component long-chain double helices.
Lipid removal affects gelatinization behavior but not the fundamental increase in RS-associated structures.
These findings provide insights into the structural basis of resistant starch accumulation in developing cereal grains.