Behavior of Starches Derived from Varieties of Maize Containing Different Genetic Mutations. III. Effects of Biopolymer Source on Starch Characteristics Including Paste Clarity

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Abstract
Starch was extracted from three mutant maize genotypes (waxy, (wx), waxy shrunken 1 (wxsh1), and dull waxy (duwx). Each starch was found to have distinct physical and functional properties. Starch from wxsh 1 was found to have a slower rate of retrogradation, enhanced freeze-thaw stability, and greater clarity when compared to either wx or duwx. This clarity was stable over time. Neither the degree of clarity of the wxsh 1 paste nor its stability was affected by the presence of salt or sugar. Starch from several different backgrounds containing duwx produced during several growing seasons, had a smaller particle size distribution than either wx or wxsh1. Starch especially from duwx, had a distinct Brabender Visco-Amylograph profile.