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Journal articles on the topic 'Waxy maize'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

Malucelli, Lucca Centa, Luiz Gustavo Lacerda, Marco Aurélio Silva da Carvalho Filho, et al. "Porous waxy maize starch." Journal of Thermal Analysis and Calorimetry 120, no. 1 (2015): 525–32. http://dx.doi.org/10.1007/s10973-015-4483-6.

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2

Wu, Xiaoyang, Shaoyun Wu, Wenjie Long, et al. "New Waxy allele wx-Reina found in Chinese waxy maize." Genetic Resources and Crop Evolution 66, no. 4 (2019): 885–95. http://dx.doi.org/10.1007/s10722-019-00763-z.

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3

Klavons, Jerome A., Frederick R. Dintzis, and Merle M. Millard. "Hydrodynamic Chromatography of Waxy Maize Starch." Cereal Chemistry Journal 74, no. 6 (1997): 832–36. http://dx.doi.org/10.1094/cchem.1997.74.6.832.

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4

Okagaki, R. J., and S. R. Wessler. "Comparison of non-mutant and mutant waxy genes in rice and maize." Genetics 120, no. 4 (1988): 1137–43. http://dx.doi.org/10.1093/genetics/120.4.1137.

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Abstract The waxy gene, which is responsible for the synthesis of amylose in endosperm and pollen, is genetically well characterized in many grasses including maize and rice. Homology between the previously cloned maize waxy gene and the rice gene has facilitated our cloning of a 15-kb HindIII fragment that contains the entire rice gene. A comparison of the restriction maps of the maize and rice genes indicates that many restriction sites within translated exons are conserved. In addition, the rice gene encodes a 2.4-kb transcript that programs the in vitro synthesis of a 64-kD pre-protein whi

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5

Milasinovic-Seremesic, Marija, Milica Radosavljevic, and Ljubica Dokic. "Starch properties of various ZP maize genotypes." Acta Periodica Technologica, no. 43 (2012): 61–68. http://dx.doi.org/10.2298/apt1243061m.

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The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1?C to 65.0?C. The waxy maize starch displayed

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6

Angellier, Hélène, Sonia Molina-Boisseau, Patrice Dole, and Alain Dufresne. "Thermoplastic Starch−Waxy Maize Starch Nanocrystals Nanocomposites." Biomacromolecules 7, no. 2 (2006): 531–39. http://dx.doi.org/10.1021/bm050797s.

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7

Van Soest, J. J. G., D. De Wit, and J. F. G. Vliegenthart. "Mechanical properties of thermoplastic waxy maize starch." Journal of Applied Polymer Science 61, no. 11 (1996): 1927–37. http://dx.doi.org/10.1002/(sici)1097-4628(19960912)61:11<1927::aid-app7>3.0.co;2-l.

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8

Vakula, S. I., O. A. Orlovskaya, L. V. Khotyleva, and A. V. Kilchevsky. "SSR loci potentially associated with high amylopectine content in maize kernel endosperm." Vavilov Journal of Genetics and Breeding 22, no. 6 (2018): 640–47. http://dx.doi.org/10.18699/vj18.405.

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As a component of functional nutrition, maize cultivars with “non-traditional” kernel composition (waxy, oilbearing, sugar, opaque, etc. phenotypic variants) are promising. Mutations in the waxy gene, which break down the structure and function of the enzyme for amylose biosynthesis, lead to a waxy (with a high content of amylopectin) endosperm formation. High variability of the waxy gene limits the use of microsatellite loci in marker associated selection of waxy maize genotypes. The increased frequency of gene rearrangements within the waxy locus facilitated the origination of many high-amyl

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9

So, Yoon-Sup. "Pericarp thickness of Korean maize landraces." Plant Genetic Resources: Characterization and Utilization 17, no. 1 (2018): 87–90. http://dx.doi.org/10.1017/s147926211800028x.

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AbstractThin pericarp is one of crucial selection criteria for high-tender waxy corn hybrid development. A pericarp thickness of 2414 maize landrace accessions including 87 public waxy inbred lines was investigated to select accessions with thin pericarp and to broaden genetic diversity among waxy corn cultivars. Observed pericarp thickness of the 2414 accessions ranged from 16.0 ± 1.56 to 139.2 ± 39.55 µm with the average of 47.7 ± 13.15 µm. More than half of the accessions were below the suggested thickness of <50 µm for high-tender waxy corn hybrid development. Large sample size resulted

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10

Hoover, R., and H. Manuel. "The Effect of Heat–Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches." Journal of Cereal Science 23, no. 2 (1996): 153–62. http://dx.doi.org/10.1006/jcrs.1996.0015.

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11

Liu, Hai Dong, Yi Bin Zhang, and Xi Hong Li. "A Preliminary Study on Preservation of Waxy Maize with Gas Package at Room Temperature." Advanced Materials Research 709 (June 2013): 325–28. http://dx.doi.org/10.4028/www.scientific.net/amr.709.325.

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Effects of different methods of gas package on freshness of harvested waxy maize at room temperature in its shelf life were investigated. The harvested waxy maize were packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, and sensory evaluation were determined. The results showed that compared with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sug

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12

Okagaki, Ron J., and Clifford F. Weil. "Analysis of Recombination Sites Within the Maize waxy Locus." Genetics 147, no. 2 (1997): 815–21. http://dx.doi.org/10.1093/genetics/147.2.815.

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Genetic fine structure analysis of the maize wx locus has determined that the ratio of genetic to physical distance within wx was one to two orders of magnitude higher than the average for the maize genome. Similar results have been found at other maize loci. In this study, we examined several mechanisms that could account for this pattern. First, crossovers in two other maize genes resolve preferentially at specific sites. By mapping exchanges between wx-B1 and wx-I relative to a polymorphic SstI site, we found no evidence for such a hotspot at wx. Second, deletion of promoter sequences from

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13

Wang, Wei, Suzhen Niu, Yi Dai, et al. "Molecular Mechanisms Underlying Increase in Lysine Content of Waxy Maize through the Introgression of the opaque2 Allele." International Journal of Molecular Sciences 20, no. 3 (2019): 684. http://dx.doi.org/10.3390/ijms20030684.

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The opaque2 (o2) mutation in maize is associated with high lysine content in endosperm and good nutritional value. To improve the nutritional quality of waxy maize, the o2 allele was introgressed into the wxwx line using marker-assisted backcrossing selection technology. The lysine content of o2o2wxwx lines was higher than that of the wxwx line. To reveal the mechanism of increasing lysine content through introgression of the o2 in waxy maize, the transcriptome on kernels (18th day after pollination) of the o2o2wxwx and parent lines was analyzed using RNA-sequencing (RNA-Seq). The RNA-Seq anal

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14

Feng, Z. L., J. Liu, F. L. Fu, and W. C. Li. "Molecular Mechanism of Sweet and Waxy in Maize." International Journal of Plant Breeding and Genetics 2, no. 2 (2008): 93–100. http://dx.doi.org/10.3923/ijpbg.2008.93.100.

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15

Zimeri, J. E., and J. L. Kokini. "Rheological properties of inulin–waxy maize starch systems." Carbohydrate Polymers 52, no. 1 (2003): 67–85. http://dx.doi.org/10.1016/s0144-8617(02)00268-0.

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16

Mohammed, Z. H., M. W. N. Hember, R. K. Richardson, and E. R. Morris. "Co-gelation of agarose and waxy maize starch." Carbohydrate Polymers 36, no. 1 (1998): 37–48. http://dx.doi.org/10.1016/s0144-8617(98)00013-7.

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17

ZHANG, Xiao-Xing, Hui ZHU, Dong-Min ZHANG, et al. "Construction of Waxy Maize opaque2 Near-isogenic Lines." Acta Agronomica Sinica 43, no. 12 (2017): 1760. http://dx.doi.org/10.3724/sp.j.1006.2017.01760.

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18

Li, Haipu, Shasha Zhang, Hao Jiang, Yuehua Hu, and Dianzuo Wang. "Selective depression of diaspore with waxy maize starch." Minerals Engineering 23, no. 15 (2010): 1192–97. http://dx.doi.org/10.1016/j.mineng.2010.08.002.

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19

Angellier, Hélène, Sonia Molina-Boisseau, Mohamed Naceur Belgacem, and Alain Dufresne. "Surface Chemical Modification of Waxy Maize Starch Nanocrystals." Langmuir 21, no. 6 (2005): 2425–33. http://dx.doi.org/10.1021/la047530j.

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20

Ghosh Dastidar, Trina, and Anil Netravali. "Cross-Linked Waxy Maize Starch-Based “Green” Composites." ACS Sustainable Chemistry & Engineering 1, no. 12 (2013): 1537–44. http://dx.doi.org/10.1021/sc400113a.

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21

Angellier-Coussy, Hélène, Jean-Luc Putaux, Sonia Molina-Boisseau, Alain Dufresne, Eric Bertoft, and Serge Perez. "The molecular structure of waxy maize starch nanocrystals." Carbohydrate Research 344, no. 12 (2009): 1558–66. http://dx.doi.org/10.1016/j.carres.2009.04.002.

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22

Wang, Bao, Li-jun Wang, Dong Li, Yu-guang Zhou, and Necati Özkan. "Shear-thickening properties of waxy maize starch dispersions." Journal of Food Engineering 107, no. 3-4 (2011): 415–23. http://dx.doi.org/10.1016/j.jfoodeng.2011.06.011.

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23

Bertoft, Eric. "Chains of intermediate lengths in waxy-maize amylopectin." Carbohydrate Research 212 (June 1991): 245–51. http://dx.doi.org/10.1016/0008-6215(91)84061-i.

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24

JI, Y. "Waxy maize starch subpopulations with different gelatinization temperatures." Carbohydrate Polymers 57, no. 2 (2004): 177–90. http://dx.doi.org/10.1016/j.carbpol.2004.04.017.

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25

Shogren, Randal L. "Flocculation of kaolin by waxy maize starch phosphates." Carbohydrate Polymers 76, no. 4 (2009): 639–44. http://dx.doi.org/10.1016/j.carbpol.2008.11.027.

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26

Najgebauer-Lejko, D., M. Sady, T. Grega, B. Faber, J. Domagała, and B. Machaczka. "Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts." Biotehnologija u stocarstvu 23, no. 5-6-2 (2007): 95–102. http://dx.doi.org/10.2298/bah0702095n.

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The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy mai

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27

Klimek-Kopyra, Agnieszka, Aleksander Szmigiel, Tadeusz Zając, and Agnieszka Kidacka. "Some aspects of cultivation and utilization of waxy maize (Zea mays L. ssp. ceratina)." Acta Agrobotanica 65, no. 3 (2012): 3–12. http://dx.doi.org/10.5586/aa.2012.001.

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This paper is a review of available literature on <em>Zea mays </em>L.ssp.<em>ceratina</em>. It contains information on the origin, cul- tivation and utilization of waxy maize in the world and can be a contribution to the development of new research on maize cultivation and starch processing technology.<br /> Maize, as an old and economically important cereal, played an enormous role in the ancient civilisations of the New World. Among the maize subspecies compared, <em>Z. mays </em>ssp. <em>indurat</em><em>a </em>and <em>

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28

Ignatiev, A. S. "Characteristics of the new self-pollinated waxy maize lines." Grain Economy of Russia, no. 5 (October 30, 2020): 59–62. http://dx.doi.org/10.31367/2079-8725-2020-71-5-59-62.

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The subspecies of waxy maize (Zea mays L. Ceratina) has not been adequately studied, despite the fact that its kernels are considered a valuable raw material in the food and technical industries. The purpose of the current work was to study new self-pollinated waxy maize lines and identify promising maize hybrids with an increased content of amylopectin starch in kernels. The study was carried out in the FSBSI “Agricultural Research Center “Donskoy” in 2017-2019. The initial material was presented by 40 new self-pollinated maize lines (I6) belonging to the waxy subspecies. They were studied ac

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29

Liu, Peng, Cai Qin Gu, Qing Zhu Zeng, and Hao Huai Liu. "Differences of Nano-Structure between Waxy and Normal Starch." Advanced Materials Research 528 (June 2012): 241–44. http://dx.doi.org/10.4028/www.scientific.net/amr.528.241.

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This paper focused on the differences of nano-structure between waxy wheat starch (WWS), normal wheat starch (NWS), waxy maize starch (WMS), and normal maize starch (NMS). Observed by Atomic Force Microscope (AFM), it found that the nano-structure of waxy starch was composed by nano-particles and nano-chains. The nano-particles, which should be the remained crystalline region after the collapse of granules, were wrapped by nano-chains, which should be the dissociated amylose/amylopectin chains in amorphous region. But the nano-structure of normal starch was a little difference, namely only nan

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30

Cai, Liming, and Yong-Cheng Shi. "Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches." Carbohydrate Polymers 79, no. 4 (2010): 1117–23. http://dx.doi.org/10.1016/j.carbpol.2009.10.057.

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31

Jiang, Long, Haiyan Yu, Dianyuan Chen, et al. "Detection and analysis of free amino acids in waxy maize DH lines by HPLC in north-east China." Bangladesh Journal of Botany 48, no. 4 (2019): 989–1000. http://dx.doi.org/10.3329/bjb.v48i4.49039.

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Composition of free amino acid in waxy maize DH lines was analysed and the nutritional quality of waxy maize germplasm resources was evaluated by o-phthaladehyde (OPA) pre-column derivatization reversed-phase high performance liquid chromatography (HPLC). Results obtained showed that there were at least 14 kinds of free amino acids, DH57 line had the highest (25.185 mg/g), and DH21 line had the lowest (6.203 mg/g) and the average was 12.226 mg/g. The contents of essential amino acids varied from 2.59 to 14.09 mg/g, accounting for 29.55 - 75.64% of the total free amino acids. The quality of fre

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32

Reid, C. A., and K. Hillman. "The effects of retrogradation and amylose/amylopectin ratio of starches on carbohydrate fermentation and microbial populations in the porcine colon." Animal Science 68, no. 3 (1999): 503–10. http://dx.doi.org/10.1017/s1357729800050529.

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AbstractThe colon of the simple-stomached animal comprises a gradually changing microbial environment, using the residues of digestion as substrates for fermentation. As carbohydrate sources decline along the length of the colon, the microflora degrade proteins to use as an energy supply, resulting in the formation of undesirable and potentially toxic metabolites. This study has examined the possibility of using dietary starches as a means of extending carbohydrate fermentation along the colon in order to reduce the effects of protein degradation, and the influence of these starches on the num

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33

Fan, Longjiang, Liyan Quan, Xiaodong Leng, et al. "Molecular evidence for post-domestication selection in the Waxy gene of Chinese waxy maize." Molecular Breeding 22, no. 3 (2008): 329–38. http://dx.doi.org/10.1007/s11032-008-9178-2.

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34

Colman et al., Maristela Denck. "THERMOANALYTICAL STUDY OF ACECLOFENAC FORMULATIONS WITH REGULAR MAIZE STARCH AND WAXY MAIZE STARCH." Journal of Microbiology, Biotechnology and Food Sciences 6, no. 2 (2016): 828–31. http://dx.doi.org/10.15414/jmbfs.2016.6.2.828-831.

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35

Han, Jung-Ah, and James N. BeMiller. "Effects of protein on crosslinking of normal maize, waxy maize, and potato starches." Carbohydrate Polymers 73, no. 4 (2008): 532–40. http://dx.doi.org/10.1016/j.carbpol.2007.12.022.

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36

Chen, Pei, Yuan Zhi Li, Xue Hui Wu, and Xing Xun Liu. "Visualisation of Cornstarches Granule with Different Amylose/Amylopectin Contents: A Combined CLSM and SEM Approach." Advanced Materials Research 391-392 (December 2011): 719–23. http://dx.doi.org/10.4028/www.scientific.net/amr.391-392.719.

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The morphologies and microstructures of cornstarches with different amylose/amylopectin ratios (waxy: 0/100; maize: 23/77; Gelose 50: 50/50; Gelose 80: 80/20) were studied by a combined SEM and confocal laser scanning microscope (CLSM). CLSM allowed the visualization of cross-sections of starch granules without the need for sectioning techniques that lead to destruction of the microstructure of sample. The influence of the amylose/amylopectin ratio on the internal structures and morphologies was able to be revealed by this choice of techniques. It was found that the granules of the high-amylop

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37

Li, Wenyang, Peijin Wu, Dongping Zhang, and Shuhui Yan. "Granule size distribution and pasting properties of starch in normal, waxy and sweet maize kernels." Bangladesh Journal of Botany 49, no. 4 (2020): 949–56. http://dx.doi.org/10.3329/bjb.v49i4.52504.

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The granule size and pasting properties of starch and their relationship with quality of maize (Zea mays L.) was investigated. A clear bimodal distribution of granule sizes was found in six cultivars of maize. A number of starch granules were made up of small starch granules in kernels. Normal maize had a smaller proportion of granules <12 μm and a greater proportion of granules >12 μm, whereas sweet maize had a greater proportion of granules <12 μm and a smaller proportion of granules >12 μm. The peak, trough and breakdown viscosities were found higher in waxy maize and lower in s

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38

Yang, Li, Yu Xin Chi, Yu Feng Wang, Muhammad Zeeshan, and Xun Bo Zhou. "Gradual Application of Potassium Fertilizer Elevated the Sugar Conversion Mechanism and Yield of Waxy and Sweet Fresh-Eaten Maize in the Semiarid Cold Region." Journal of Food Quality 2021 (February 13, 2021): 1–11. http://dx.doi.org/10.1155/2021/6611124.

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Fresh-eaten maize (Zea mays L.) is favored by consumers for its unique flavor, good health, and medical effects. Heilongjiang province is a semiarid cold region with the annual output of 3.35 billion ears, and the demand for fresh eaten maize is increasing in the region. Therefore, improving its yield and quality is urgently needed in this area. In this study, two of thirty varieties (waxy maize Jin-262 and sweet maize Jingke-183) were used and five proportions of potassium (K2O, 120 kg/ha) were applied at sowing, jointing, and large trumpet stages to identify the high yield and quality of fre

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39

Azemi, B. M. N. Mohd, and M. Wootton. "Distribution of Partial Digestion Products of Hydroxypropyl Derivatives of Maize, Waxy Maize and High Amylose Maize Starches." Starch - Stärke 46, no. 11 (1994): 440–43. http://dx.doi.org/10.1002/star.19940461107.

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40

Merci, Aline, Suzana Mali, and Gizilene Maria de Carvalho. "Waxy maize, corn and cassava starch: Thermal degradation kinetics." Semina: Ciências Exatas e Tecnológicas 40, no. 1 (2019): 13. http://dx.doi.org/10.5433/1679-0375.2019v40n1p13.

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O uso de amidos na área de alimentos e materiais requer processamento a temperaturas elevadas. O estudo da cinética de degradação térmica dos amidos e sua relação com o teor de amilose, cristalinidade, viscosidade e propriedades térmicas podem ajudar a projetar as condições de processamento. A cristalinidade e o ordenamento de amidos de milho, mandioca e ceroso foram determinados por difração de raios X (DRX) e espectroscopia no infravermelho por transformada de Fourier (FTIR), respectivamente. Correlação entre cristalinidade, viscosidade e teor de amilose foi encontrada. Os parâmetros cinétic

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41

Yu, R. H., Y. L. Wang, Y. Sun, and B. Liu. "Analysis of genetic distance by SSR in waxy maize." Genetics and Molecular Research 11, no. 1 (2012): 254–60. http://dx.doi.org/10.4238/2012.february.3.5.

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42

Hamimy, Waleed, Magdy Khalil, Mohamed Ismail, et al. "Waxy-Maize HES 130/0.4; evidence based clinical decisions." Egyptian Journal of Anaesthesia 27, no. 3 (2011): 197–202. http://dx.doi.org/10.1016/j.egja.2011.04.009.

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43

Nakamura, Toshiki, Makoto Yamamori, Hisashi Hirano, and Soh Hidaka. "The waxy (Wx) proteins of maize, rice and barley." Phytochemistry 33, no. 4 (1993): 749–53. http://dx.doi.org/10.1016/0031-9422(93)85268-v.

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44

Panyoyai, Naksit, Robert A. Shanks, and Stefan Kasapis. "Tocopheryl acetate release from microcapsules of waxy maize starch." Carbohydrate Polymers 167 (July 2017): 27–35. http://dx.doi.org/10.1016/j.carbpol.2017.03.005.

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45

Rodríguez-Hernández, A. I., S. Durand, C. Garnier, A. Tecante, and J. L. Doublier. "Rheology-structure properties of waxy maize starch–gellan mixtures." Food Hydrocolloids 20, no. 8 (2006): 1223–30. http://dx.doi.org/10.1016/j.foodhyd.2006.01.007.

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46

Angellier, Hélène, Sonia Molina-Boisseau, and Alain Dufresne. "Waxy Maize Starch Nanocrystals as Filler in Natural Rubber." Macromolecular Symposia 233, no. 1 (2006): 132–36. http://dx.doi.org/10.1002/masy.200690009.

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47

Orford, P. D., R. Parker, and S. G. Ring. "The Functional Properties of Extrusion-cooked Waxy-maize Starch." Journal of Cereal Science 18, no. 3 (1993): 277–86. http://dx.doi.org/10.1006/jcrs.1993.1054.

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48

Yang, Siling, Yanping Chen, Yifan Hu, Chao Yuan, and Dalei Lu. "Starch physicochemical properties of double recessive sweet-waxy maize." International Journal of Biological Macromolecules 173 (March 2021): 219–24. http://dx.doi.org/10.1016/j.ijbiomac.2021.01.116.

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49

TIAN, Meng-Liang. "Sequence Polymorphism of waxy Genes in Landraces of Waxy Maize from Southwest China." ACTA AGRONOMICA SINICA 34, no. 5 (2008): 729–36. http://dx.doi.org/10.3724/sp.j.1006.2008.00729.

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50

Wang, Weiwei, and Yong-Cheng Shi. "Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches." Food Hydrocolloids 106 (September 2020): 105910. http://dx.doi.org/10.1016/j.foodhyd.2020.105910.

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