Waxy maize is mainly cultivated in South Korea for the production of food and snacks, and colored maize with increased anthocyanin content is used in the production of functional foods and medicinal products. Association mapping analysis (AMA) is supported as the preferred method for identifying genetic markers associated with complex traits. Our study aimed to identify molecular markers associated with two anthocyanin content and six seed coat color traits in near-isogenic lines (NILs) of colored waxy maize assessed through AMA. We performed AMA for 285 SSR loci and two anthocyanin content and six seed coat color traits in 10 NILs of colored waxy maize. In the analysis of population structure and cluster formation, the two parental lines (HW3, HW9) of "Mibaek 2ho" variety waxy maize and the 10 NILs were clearly divided into two groups, with each group containing one of the two parental inbred lines. In the AMA, 62 SSR markers were associated with two seed anthocyanin content and six seed coat color traits in the 10 NILs. All the anthocyanin content and seed coat color traits were associated with SSR markers, ranging from 2 to 12 SSR markers per characteristic. The 12 SSR markers were together associated with both of the two anthocyanin content (kuromanin and peonidin) traits. Our current results demonstrate the effectiveness of SSR analysis for the examination of genetic diversity, relationships, and population structure and AMA in 10 NILs of colored waxy maize and the two parental lines of the "Mibaek 2ho" variety waxy maize.
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http://dx.doi.org/10.3390/plants13152126 | DOI Listing |
Food Res Int
January 2025
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China. Electronic address:
This study aimed to investigate the influence of heterogeneous amylopectin (waxy corn starch, WCS) on the retrogradation of wheat starch (WS), hoping to provide a new idea for alleviating the retrogradation of steamed cold noodles. The chain length distribution data confirmed the formation of a binary gel network resulting from the heterogeneous amylopectin structure between WCS and WS. With the increase of WCS concentration, the modulus and setback value of WS-WCS binary gel decreased, which was attributed to the newly built network structure hindering the aggregation of WS molecules.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China. Electronic address:
The demand for exploring and investigating novel starches for various applications has been high, yet starches abundant in Millettia speciosa Champ (M. speciose) plants have barely been studied. This study aims to investigate the multiscale structure and physicochemical properties, especially good hot-extrusion 3D printability of M.
View Article and Find Full Text PDFFoods
December 2024
Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China.
The understanding of the characteristics and metabolite changes in waxy and normal maize kernels after cooking is rather limited. This study was designed to meticulously analyze the differences in characteristics and metabolites of these kernels before and after steaming. To cut environmental impacts, samples were obtained by pollinating one ear with mixed pollen.
View Article and Find Full Text PDFMolecules
December 2024
Laboratoire de Chimie Agro-Industrielle (LCA), INRAE, Toulouse INP, Université de Toulouse, 31030 Toulouse, France.
Foods
December 2024
Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro 76010, Mexico.
The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% /) under different thermal and mechanical conditions.
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