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Characterization of Thermal Traits of Starches from Argentinian Maize Inbreds: Genotypic and Crop Year Variability

¹Estación Experimental Agropecuaria INTA Pergamino. CC31, Pergamino (2700), Argentina. ²Department of Food Science and Human Nutrition and Center for Crops Utilization Research, Iowa State University, Ames, IA 50011. ³Corresponding author. Phone: (515) 294-9688. Fax: (515) 294-8181. E-mail: pjwhite@iastate.edu

Thermal properties are among the most important end-use characteristics of starch from maize (Zea mays L.). Knowledge of the contribution of genotype and environment to the total variance for starch thermal properties is needed to aid in defining a testing strategy for selecting maize with desirable thermal starch properties. Thus, the objectives of this study were 1) to characterize the thermal properties of starches from a group of recently developed Argentine maize inbred lines, and 2) to assess the variability in starch properties attributable to genetic and crop year effects. Twelve inbred lines developed by the National Institute of Agricultural Technology (INTA) in Argentina derived from a wide array of germplasm sources were evaluated. Gelatinization and retrogradation properties were measured by differential scanning calorimetry. Enthalpy means for gelatinization were below means reported in the literature, suggesting possible energy savings when using these starches. The ratio between change in enthalpy for retrogradation and gelatinization was above the mean reported in the literature, suggesting a starch that may be useful as a dietary fiber. Significant environmental effects caused by crop year were detected. Some inbred lines, with smaller observed ranges and standard deviations across environments, may be more stable for some properties.