The occurrence of amylose-lipid complexes was determined in maize and teff starch biphasic pastes i.e. peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5 and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid visco-analyzer. X-ray diffraction analysis of pastes before and residues after h...

Amylose extender (ae(-)) starches characteristically have modified starch granule morphology resulting from amylopectin with reduced branch frequency and longer glucan chains in clusters, caused by the loss of activity of the major starch branching enzyme (SBE), which in maize endosperm is SBEIIb. A recent study with ae(-) maize lacking the SBEIIb protein (termed ae1.1 herein) showed that novel...

The seeds of cereals represent an important sink for metabolites during the accumulation of storage products, and seeds are an essential component of human and animal nutrition. Understanding the metabolic interconversions (networks) underpinning storage product formation could provide the foundation for effective metabolic engineering of these primary nutritional sources. In this paper, we des...

A study of the influence of the moisture and the grain size on the gelatinization temperature (Tp1) of starch from four industrial maize flours as well as an unprocessed maize sample is presented. The gelatinization is a phase transition that can be observed using Differential Scanning Calorimetry (DSC), and it is manifest as an endothermic peak in the DSC thermogram. Results show that for 60, ...

Among cereals, only maize has not only a high amount of carotenoids, tocopherols, and oil content but also is rich in starch and protein content compared with other major food crops, such as rice and wheat. The present investigation was made primarily to assess the genetic variability for nutritionally important traits in 87 elite maize inbreds representing major heterotic groups in China. Caro...

It was independently discovered and coincidentally reported by DEMEREC (1924) and by BRINK and MACGILLIVRAY (1924) that maize pollen grains carrying the waxy gene give a unique reaction with the iodine-potassium-iodide solution commonly employed in detecting starch. LONGLEY (1924) has also reported this phenomenon. In a recent paper, KIESSELBACH and PETERSEN (1925) question the validity of our...

Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestib...

The Escherichia coli heat-labile enterotoxin B subunit (LT-B) has been used as a model antigen for the production of plant-derived high-valued proteins in maize. LT-B with its native signal peptide (BSP) has been shown to accumulate in starch granules of transgenic maize kernels. To elucidate the targeting properties of the bacterial LT-B protein and BSP in plant systems, the subcellular locali...

Cereal Chem. 68(l):1217 A laboratory procedure for steeping maize, which closely simulates 48 and 24 hr in 0.20% sulfur dioxide alone. Reducing the steeping time commercial practice in wet milling, was developed and used to determine without adding enzymes reduced starch yield and increased the protein the effects of multiple-enzyme treatment on wet-milling performance. content of the starch. M...

Male Wistar rats were meal-fed on diets containing various amounts of resistant starch in the form of raw starch (either amylomaize starch, potato starch or modified high-amylose starch) or retrograded starch (prepared from each of the starches) for 6 weeks. Two diets containing normal maize starch were fed as diets poor in resistant starch. Energy absorption (energy consumption minus faecal en...