Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule

The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch granules from pigmented blue maize and carry out the morphological, physicochemical...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2009-03, Vol.64 (1), p.18-24
Hauptverfasser:	Utrilla-Coello, Rubi G, Agama-Acevedo, Edith, de la Rosa, Ana Paulina Barba, Martinez-Salgado, Jose L, Rodriguez-Ambriz, Sandra L, Bello-Perez, Luis A
Format:	Artikel
Sprache:	eng
Schlagworte:	anatomy and morphology Biological and medical sciences Blue maize Cereal and baking product industries Chemistry Chemistry and Materials Science Chemistry/Food Science Ecology Electrophoresis, Gel, Two-Dimensional Food industries Food Science Fundamental and applied biological sciences. Psychology Microscopy, Electron, Scanning Nutrition Original Paper Particle Size Plant Physiology Plants, Genetically Modified starch Starch - analysis Starch - metabolism Starch - ultrastructure Starch and starchy product industries Starch Synthase - metabolism Starch synthases Zea mays - chemistry Zea mays - enzymology Zea mays - ultrastructure
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