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9 .   Physicochemical properties of starch isolated from genetically modified corn (Ajeeb YG)

Authors: Ahmed M. Rayan, Zakarya. S. El-Shamei, Adel A. Shatta, Amal A. Gab-Alla, Eid A. Moussa

Volume 21, Issue 1;
Pages: 53-66;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The objective of this study was to investigate the physicochemical properties of starch isolated from transgenic corn (Ajeeb YG) and its near isogenic (Ajeeb). The amylose content was significantly differed, also there are some significant differences in the physicochemical properties between the investigated samples. These include water absorption capacity, solubility index and viscosity. Scanning electron microscopy revealed that both corn starch samples had intact granular and multi-angular shapes with an average diameter of about 12.8 Ám. The samples showed native X-Ray diffraction pattern of the A-type starch. Relative crystallinity for isogenic and transgenic corn starch samples was 16.75 and 19.5%, respectively. The result of DSC analysis showed that there are some differences in the transition temperatures, the gelatinization temperature, enthalpies of gelatinization and peak height indices. Also, the data revealed some differences between the isogenic and transgenic corn starch samples in their pasting properties.

Keywords: Transgenic corn, starch, physicochemical properties, viscosity, DSC, X-Ray diffraction

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