Abstract
Abstract The 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.
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Claims 5
Claim · model-written summary
Amylose polymerized early in kernel development.
Zea maysOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polymerization processes of amylose during the first steps of kernel development was noticed”
t0“Maize”
Claim · model-written summary
Slight amylose depolymerization appeared at the end of development.
- Outcome
- slight depolymerizatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“slight depolymerization appeared at the end of the investigation”
t0“Maize”
Claim · model-written summary
Kernel dry matter, soluble carbohydrates and spike weight correlated with amylose polymerization degree.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kernel parameters such as dry matter, soluble carbohydrates, and spike weight could be correlated with the weight average degree of polymerization of amylose”
t0“Maize”
Claim · model-written summary
Amylopectin distribution shifted toward higher molecular weights during ripening.
Verbatim
e0“A change in the amylopectin distribution was noticed, also tending to higher molecular weights during ripening”
Claim · model-written summary
Amylose and amylopectin distributions differed significantly between the maize varieties.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant differences in the amylose and amylopectin distribution of both maize varieties”
t0“Maize”