Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality. (September 2019)

• Record Type: Journal Article
• Authors: Revilla, Pedro; Garzón, Raquel; Rosell, Cristina M.; Malvar, Rosa A.
• Is Part Of: Journal of cereal science. Volume 89(2019)
• Publication Date: 2019-09
• Subjects: Maize flour -- opaque2 -- waxy1 -- Gluten-free bread; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2019.102796
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was to assess the effects of maize mutants with high-amylopectin ( waxy1 ) or quality protein ( opaque2 ) in dough bread by using near-isogenic maize hybrids for waxy1 ( wx1 ) and opaque2 ( o2) . Differences between wx1 and its wild type allele ( Wx1 ) were significant more often than for o2 . Agronomic performance was low for o2 and fair for wx1 hybrids. Among the meal traits, wx1 decreased flotation, onset pasting temperature, maximum and final viscosity, trough, breakdown, total set back, and area under the apparent viscosity curve, and increased water binding capacity. Concerning bread traits, o2 had no significant mean effects, while wx1 increased reddish crumb color, retarded recovery elasticity and cohesiveness, and reduced hardness, chewiness and instant recovery speed. Therefore, we can use waxy maize for improving maize bread quality, and the choice of the maize genotype could significantly affect the final results. Highlights: The maize mutant opaque2, which increase protein quality, reduces agronomic performance. The mutant waxy1, with endosperm containing 100% amylopectin, had no detrimental effects on agronomic performance. The mutant waxy1 improve maize bread quality compared to their respective wild-type alleles. The mutant opaque2 have minor effects on maize bread quality. The mutants wx1 and o2 have interaction mutant × genotype.