Influence of Genetic Background on Expression of the Recessive Sugary-2 Allele in Maize
Penny R. Kittle* and Christopher S. Conatser
Dr. Mark R. Campbell, Faculty Mentor
Starch is the major carbohydrate reserve in seed endosperms and serves many industrial and food applications. The sugary-2 allele in maize is one of many mutations that alter starch synthesis and gives rise to starches with ~ 10% increase in amylose, loosely packed granules, low gelatinization temperature and more quickly hydrolyzed by amylases. We conducted an experiment to determine if expression of the sugary-2 allele is influenced by the varietal background. Such variations may lead to the identification of a useful novel starch type. Semi-converted exotic accessions of maize were developed consisting of 50% exotic and 50% corn belt germplasm homozygous for the sugary-2 allele. Purified starch samples were prepared and subjected to colorimetric amylose analysis and differential scanning calorimetery. From whole grain samples, near-infrared scans were collected in order to determine if a non-destructive test could be made to determine the presence of the sugary-2 allele.
Keywords: maize, starch, germplasm, near infrared, thermal properties, corn, exotic, amylose
Presentation Type: Poster
Location: OP Lobby & Atrium