Physicochemical properties of maize starches expressing dull and sugary-2 mutants in different genetic backgrounds.

Isogenic lines carrying the du or su(2) genes in five different maize inbred lines were developed, and the effect of the starch-modifying genes on general, thermal, pasting, and gel textural properties of starch was studied. Swelling power of du and su(2) starches was significantly lower than that of normal starch. The peak viscosity of du starches was… CONTINUE READING