Resistant-Starch Formation in High-Amylose Maize Starch during Kernel Developmen
Release time:
2023-07-11
Resistant starch (RS) is a portion of starch that cannot be hydrolyzed by enzymes in the human digestive tract and is fermented by bacteria in the large intestine. RS present in high-amylose maize starch has been reported to have many health benefits, including prevention of colon cancer, type II diabetes, obesity, and cardiovascular disease.
The RS contents of the GEMS-0067 starches isolated from kernels harvested at different developmental stages in the 2007 and 2009 growing seasons are shown in Table 1. The RS contents of the GEMS-0067 starches grown in both the 2007 and 2009 crop years increased with kernel maturation and reached a plateau after 40 DAP.
The amylose/IC contents of the GEMS-0067 starches obtained at different kernel developmental stages are summarized in Table 1. The amylose/IC contents of the GEMS-0067 starches grown in both the 2007 and 2009 crop years increased with kernel maturation and reached a plateau on around 40 DAP. This trend agreed with the result previously reported for high-amylose maize and was similar to the increase in amylose content of normal maize starch during kernel development.
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