HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Freeman, J. E. Articles by Watson, S. A. Search for Related Content PubMed Articles by Freeman, J. E. Articles by Watson, S. A. Agricola Articles by Freeman, J. E. Articles by Watson, S. A.

Gelatinization of Starches From Corn (Zea mays L.) and Sorghum (Sorghum bicolor (L.) Moench): Effects of Genetic and Environmental Factors¹

The gelatinization temperatures of starches from 85 samples of sorghum grain of diverse origin and type were determined by a standard microscopic procedure. In general, waxy starches had higher gelatinization temperatures than regular starches. The sweet, juicy stalk characteristic of forage sorghums seemed to depress gelatinization temperature of both waxy and regular starch types.

Two commercial grain sorghums and two commercial waxy grain sorghums were grown in each of three locations in the warm, humid Coastal Bend region of South Texas and at a single location in the cooler and less humid High Plains of North Texas. Starch synthesized by plants grown in North Texas consistently gelatinized at a lower temperature (average, 4 C) than starch from the same variety grown in South Texas. Gelatinization end-point temperatures of the waxy starches were 2 to 3 C higher than those of the regular starches.

A 6-year breeding program to transfer the property of low starch gelatinization temperature from the forage varieties 'Atlas' and 'Hoti' to acceptable grain types was unsuccessful. Waxy derivatives from this program had a higher starch gelatinization temperature than derivatives with regular starch.

Two commercial maize hybrids and their waxy counterparts were grown in central Illinois. In each case the waxy starch had a gelatinization temperature higher than that of the regular starch counterpart. Waxy starch from another corn hybrid had a 3 C higher gelatinization temperature when the grain was produced in Texas than when it was grown in central Illinois.

² Section Leader, Corn Products Company; Sorghum Research Director, Acco Seed; and Assistant Director of Research, Corn Products Company, respectively.

Received for publication January 4, 1967.