Starch is the principal carbohydrate source in maize kernels. Understanding the genetic basis of starch content (SC) benefits greatly in improving maize yield and optimizing end-use quality. Here, four double haploid (DH) populations were generated and were used to identify quantitative trait loci (QTLs) associated with SC. The phenotype of SC exhibited continuous and approximate normal distribution in each population. A total of 13 QTLs for SC in maize kernels was detected in a range of 3.65-16.18% of phenotypic variation explained (PVE). Among those, only some partly overlapped with QTLs previously known to be related to SC. Meanwhile, 12 genes involved in starch synthesis and metabolism located within QTLs were identified in this study. These QTLs will lay the foundation to explore candidate genes regulating SC in maize kernel and facilitate the application of molecular marker-assisted selection for a breeding program to cultivate maize varieties with a deal of grain quality.
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http://dx.doi.org/10.3389/fpls.2022.950664 | DOI Listing |
Chem Biodivers
January 2025
Nanjing Forestry University, Department of Food Science and Technology, Longpan Road 159, Nanjing, CHINA.
Ginkgo biloba (G. biloba) exocarp, a by-product of seed production, is produced in an amount of over 75,000 tons annually in China. However, due to the lack of suitable processing methods, it is predominantly discarded as agricultural waste, resulting in substantial waste of resource.
View Article and Find Full Text PDFEur J Nutr
January 2025
Department of Public Health, Section for General Practice, University of Copenhagen, Copenhagen, Denmark.
Purpose: To examine the associations and substitutions of dietary sugars [extrinsic (free) or intrinsic (non-free)] as well as dietary starch and fiber intakes for indices of body fat and cardiometabolic health.
Methods: Dietary intake was assessed at multiple times using multi-day 24-hour recalls over 18-months for indices of body fat (body fat %, waist circumference, BMI, and weight change) (n = 1066) and at baseline and 12 months for cardiometabolic outcomes (LDL, HDL, HbA1c) (n = 736). Bayesian modeling was applied to analyze the probabilistic impact of dietary carbohydrate components using credible intervals for association and substitution analyses with repeated measures random effects modeling.
Gels
December 2024
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel.
View Article and Find Full Text PDFFood Chem X
December 2024
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Field Crops, Faculty of Agriculture Erciyes University Kayseri Türkiye.
The present study aimed to investigate the effects of banana flours obtained from different banana cultivars (Grand Nain (GN), Azman (AZ), and Erdemli (ER)) on some basic physicochemical, bioactive, textural, and sensory properties of the gluten-free cookie samples by the simplex lattice mixture design approach. Incorporating banana powder into cookie samples resulted in significant changes in the parameters studied. The banana flours' total dietary fiber and total starch levels ranged between 1.
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