22nd Annual Student Research Conference
Determining Phenotypic Variation for Content among Amylomaize VII Inbreds with an Enzymatic Method
Diana S. Acevedo
Dr. Mark Campbell, Faculty Mentor
Starch is composed of amylose and amylopectin. Amylose has a linear structure formed by glucose molecules representing 25% of starch. Amylopectin represents 75%, but differs in structure. An enzymatic method that hydrolyzes starch and converts it into glucose was developed in order to determine phenotypic variation and correlation of starch and amylose content applied to different genetic materials. Three different enzymatic assays were made. In the first assay, starch standards with different amylose content, in the second assay, a set of 18 F4s inbred ears derived from (H99e x GEMS-0067), and the third assay involved thirty-two inbred amylomaize VII lines. This method included the use of a solvent (DMSO) to gelatinize the starch, and the addition of two enzymes such as SpezymeXtra (Alpha-amylase) in order to liquefy the starch and G-zyme 480 Ethanol (Amyloglucosidase) to saccharify the starch and be able to account for total glucose content.
Keywords: Corn, Enzymes, Glucose, Starch, Amylose, Amylopectin, Chemistry, Method
Topic(s):Chemistry
Biology
Agricultural Science
Presentation Type: Poster
Session: 10-16
Location: PML
Time: 4:15