Article3 Biotech2022
Development and validation of rapid and cost-effective protocol for estimation of amylose and amylopectin in maize kernels.
Article in 3 Biotech, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 18 citations in OpenAlex.
- Map-based cloning of ZmSS5, construction and validation of its regulatory pathway for maize kernel weight.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- High amylopectin in waxy maize synergistically affects seed germination and seedling vigour over traditional maize genotypes.Journal of applied genetics · 2025Article
- Unraveling the interactive effect of opaque2 and waxy1 genes on kernel nutritional qualities and physical properties in maize (Zea mays L.).Scientific reports · 2025Article
- Genomics-assisted stacking of waxy1, opaque2, and crtRB1 genes for enhancing amylopectin in biofortified maize for industrial utilization and nutritional security.Functional & integrative genomics · 2025Article
- Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.Food chemistry: X · 2024Review
- Development of novel gene-based markers for waxy1 gene and their validation for exploitation in molecular breeding for enhancement of amylopectin in maize.Journal of applied genetics · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Maize possesses wide variation in amylose and amylopectin which assumes significance as a part of both food-chain and different industrial applications. Estimation of amylose and amylopectin in maize kernels is important for developing suitable hybrids. The existing protocols for estimation of amylose and amylopectin in maize are elaborate and lengthy, and involve high cost. Here, we developed a rapid and cost-effective method for estimation of amylose and amylopectin in maize kernels. 10% toluene and 80% ethanol were used for removal of proteins (~ 10%) and lipids (~ 4%) from maize flour. The over-estimation of amylose was minimized using NaOH with KI to stop free KI to bind with amylopectin. Standards were improved by mixing amylose and amylopectin in different concentrations (0-100%), rather than using amylose or amylopectin alone. Standard curve generated regression equation of
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