ArticleFood chemistry: X2023
Comparison of the physicochemical properties of starches from maize reciprocal F1 hybrids and their parental lines.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Article
- Effects of Steaming on Fresh Edible Kernels of Waxy and Normal Maize Determined by Metabolomic Analysis.Foods (Basel, Switzerland) · 2024Article
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5 authors.
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Abstract
Heterosis on maize yield and quality is highly variable and depends on parental selection. This study investigated and compared the starch structure and physicochemical properties among four sweet-waxy maize lines, four waxy maize lines, and their eight reciprocal F1 hybrids. Compared with the sweet-waxy maize, waxy maize and F1 hybrids had lower extent of branching of amylopectin and relative crystallinity, and larger starch granule size. Waxy maize starch had higher breakdown viscosity and retrogradation percentage, and lower setback viscosity and gelatinization enthalpy than the sweet-waxy maize starch. Meanwhile, the peak and setback viscosities, and retrogradation enthalpy of most F1 hybrid starches were higher than those of their female parent, while gelatinization enthalpy was the opposite. The F1 hybrid starches had higher onset temperature and retrogradation percentage and lower gelatinization enthalpy than their male parent in general. In conclusion, this study provides a framework for the production of new hybrids.
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