Journal of Food, Agriculture and Environment
Vol 11,
Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Morphologies and microstructures of maize starch granules differed in hardness during development of kernels
Author(s):
Jiang Chen 1,
Junjie Zhang 2, Yinghong Liu 1, Yubi Huang 1*Recieved Date: 2013-05-18, Accepted Date: 2013-10-22
Abstract:Morphologies and microstructures of starch granules in hard and soft maize (Su-37 and 08-641, respectively) during development of kernels were studied by scanning electron microscopy (SEM) and confocal laser scanning microscope (CLSM). Results showed that Su-37 starch granule surfaces were smooth with fewer pores at late development of maize kernels, whereas 08-641 granules were rough with more pores. Only the center cores of Su-37 starch granules showed bright fluorescence intensity, while the parts around the center cores of 08-641 showed bright fluorescence intensity, and it was obvious that the fluorescence intensity in 08-641 was higher than in Su-37. Besides, more dark cores connected with the channels in starch granules were observed in 08-641 than in Su-37. Amylose and amylopectin were also measured in our experiment. The ratio of amylose to amylopectin in 08-641 was higher than in Su-37. We propose that amylose content is correlated to kernel hardness.
Keywords:Hardness,
starch granules, microstructures, amyloseJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 125-130
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