Water-soluble polysaccharide in nine commercial sweet corn cultivars and its suitability for estimating kernel maturity

1979 ◽  
Vol 19 (98) ◽  
pp. 373 ◽  
Author(s):  
B Darbyshire ◽  
WA Muirhead ◽  
RJ Henry
Keyword(s):  
Moisture Content ◽  
Sweet Corn ◽  
Water Soluble ◽  
Corn Cobs ◽  
Polysaccharide Content ◽  
Sowing Dates ◽  
Soluble Polysaccharide

The water-soluble polysaccharide content of nine sweet corn cultivars planted at three different times was determined. The use of water-soluble polysaccharide to estimate maturity of sweet corn cobs for freezing was substantiated by comparing water-soluble polysaccharide with moisture content of the nine cultivars. When cobs matured under the relatively higher temperatures of the earlier sowing dates, there was a more rapid increase in water-soluble polysaccharide in relation to loss in moisture.

Water-soluble polysaccharide determination as a technique for evaluation of sweet corn maturity

1978 ◽  
Vol 29 (3) ◽  
pp. 517 ◽  
Author(s):  
B Darbyshire ◽  
WA Muirhead ◽  
RJ Henry
Keyword(s):  
Moisture Content ◽  
Sweet Corn ◽  
Soluble Sugar ◽  
Accurate Determination ◽  
Water Soluble ◽  
Quality Estimation ◽  
Rapid Technique ◽  
Structural Carbohydrate ◽  
Soluble Polysaccharide

A relationship between the non-structural carbohydrate content and the maturity of sweet corn for processing has been established. It is demonstrated that over the period when sweet corn is suitable for harvesting, while moisture content decreases, water-soluble polysaccharide (wsp) levels increase rapidly but soluble sugar concentrations decline only slightly. These results suggest that decreasing sweetness as the sweet corn matures is due to increasing WSP levels masking the sweetness contributed by relatively constant sugar concentrations. The rapid increase in wsp makes measurement of WSP content a sensitive indicator of small changes in maturity. Because of this sensitivity and the important influence of WSP on sweet corn quality, estimation of wsp provides a rapid technique for the accurate determination of sweet corn maturity.

scholarly journals Maize sugary enhancer1 (se1) is a gene affecting endosperm starch metabolism

2019 ◽  
Vol 116 (41) ◽  
pp. 20776-20785 ◽  
Author(s):  
Xia Zhang ◽  
Karl J. Haro von Mogel ◽  
Vai S. Lor ◽  
Candice N. Hirsch ◽  
Brian De Vries ◽  
...  
Keyword(s):  
Sweet Corn ◽  
Differential Expression Analysis ◽  
Water Soluble ◽  
Chromosome 2 ◽  
Starch Metabolism ◽  
Corn Breeding ◽  
Soluble Polysaccharide ◽  
Commercially Important ◽  
Endosperm Starch ◽  
Root Tissues

sugary enhancer1 (se1) is a naturally occurring mutant allele involved in starch metabolism in maize endosperm. It is a recessive modifier of sugary1 (su1) and commercially important in modern sweet corn breeding, but its molecular identity and mode of action remain unknown. Here, we developed a pair of near-isogenic lines, W822Gse (su1-ref/su1-ref se1/se1) and W822GSe (su1-ref/su1-ref Se1/Se1), that Mendelize the se1 phenotype in an su1-ref background. W822Gse kernels have lower starch and higher water soluble polysaccharide and sugars than W822GSe kernels. Using high-resolution genetic mapping, we found that wild-type Se1 is a gene Zm00001d007657 on chromosome 2 and a deletion of this gene causes the se1 phenotype. Comparative metabolic profiling of seed tissue between these 2 isolines revealed the remarkable difference in carbohydrate metabolism, with sucrose and maltose highly accumulated in the mutant. Se1 is predominantly expressed in the endosperm, with low expression in leaf and root tissues. Differential expression analysis identified genes enriched in both starch biosynthesis and degradation processes, indicating a pleiotropic regulatory effect of se1. Repressed expression of Se1 and Su1 in RNA interference-mediated transgenic maize validates that deletion of the gene identified as Se1 is a true causal gene responsible for the se1 phenotype. The findings contribute to our understanding of starch metabolism in cereal crops.

Combined Application of Fourier-transform Infrared, Second Derivative Infrared, and Two-dimensional Correlation Infrared Spectroscopy to Monitor the Quality of Dendrobium Huoshanense During Processing

2018 ◽  
Vol 18 (1) ◽  
pp. 21-33
Author(s):  
Chen Nai-dong ◽  
Chen Yue ◽  
Zhang Li ◽  
Chen Cun-Wu ◽  
Deng Hui ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Water Soluble ◽  
Second Derivative ◽  
Two Dimensional ◽  
Total Water ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Polysaccharide Content ◽  
Total Polyphenol Content ◽  
Soluble Polysaccharide

The objective of this study was to develop a multi-steps infrared macro-fingerprint method to discriminate Dendrobium huoshanense “Fengdou” (DHS FD) produced under different toasting and soaking conditions as well as to examine the effect of production conditions on the total polyphenol content, total water soluble polysaccharide content, and antioxidant activities. The results showed that though the Fourier transform infrared and second derivative infrared (SD-IR) spectra of the DHS FD processed under different conditions were similar visually, the DHS FDs could be discriminated by their characteristic peaks in the range of 1800–600 cm–1 from their IR and SD-IR files and the cross-peaks in the region of 1280–950 cm–1 in their two-dimensional correlation spectroscopy IR spectra. The total polyphenol content increased and the total water soluble polysaccharide content decreased in the DHS FDs toasted at temperatures from 110°C to 190°C for 30 min. Soaking process showed variable effects on the total polyphenol content and total water soluble polysaccharide content. The total polyphenol content of the DHS FDs toasted below 150°C increased as the soaking temperatures increased while the total water soluble polysaccharide content showed an opposite trend. Both the total polyphenol content and total water soluble polysaccharide content of the DHS FDs toasted at 170°C and 190°C showed little difference when soaking temperatures varied from 4°C to 100°C. The investigation of the 2,2-Diphenyl-1-picrylhydrazyl cleaving activity revealed that toasting and soaking process might increase the antioxidant activity of the DHS while too high toasting temperatures would decrease their activity. The multi-steps infrared macro-fingerprint analysis with high resolution and excellent macroscopic fingerprint features could effectively discriminate the DHS produced under different conditions without involving any separation and extraction. Consequently, the use of this method is recommended for quality control of the DHS FD.

scholarly journals Size and Carbohydrate Content of Ears of Baby Corn in Relation to Endosperm Type (Su, su, se, sh2)

1993 ◽  
Vol 118 (1) ◽  
pp. 141-144 ◽  
Author(s):  
A. Bar-Zur ◽  
A. Schaffer
Keyword(s):  
Field Experiments ◽  
Sweet Corn ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Water Soluble ◽  
Fresh Weight ◽  
Total Soluble Sugar ◽  
Soluble Polysaccharide ◽  
Low Levels ◽  
Time Of Harvest

Ear size and quality traits of various types of maize (Zea mays L.) (Su, su, se, sh2) used as baby corn were evaluated in field experiments. Ear size increased with time (0 to 6 days) after silking. Optimal stage for harvest was at silking for most cultivars and 6 days after silking for the prolific mini-corn cultivars. Sugar content of baby corn ears of all genotypes consisted primarily of glucose and fructose, with only low levels of sucrose. There was no significant increase in sugar content attributable to the su, se, or sh2 genes compared with Su, thus indicating there is no reason to use sweet corn types instead of the higher-yielding Su types. Total soluble sugar content of the genotypes ranged from ≈20 to 30 mg·g-1 fresh weight. Starch and water-soluble polysaccharide (WSP) concentrations in the Su cultivars, which were higher than those in the other endosperm types studied, decreased slightly from 0 to 6 days after silking. However, WSP concentrations were low and not likely to affect quality. Crispness, determined by organoleptic tests, decreased with time of harvest and differed among genotypes.

Seasonal and genotypic variation of water-soluble polysaccharide content in leaves ofCyclocarya paliurus

2015 ◽  
Vol 77 (3) ◽  
pp. 231-236 ◽  
Author(s):  
Xiangxiang Fu ◽  
Xiaodong Zhou ◽  
Bo Deng ◽  
Xulan Shang ◽  
Shengzuo Fang
Keyword(s):  
Genotypic Variation ◽  
Water Soluble ◽  
Polysaccharide Content ◽  
Soluble Polysaccharide

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

2020 ◽  
Author(s):  
MSM Wee ◽  
Ian Sims ◽  
KKT Goh ◽  
L Matia-Merino
Keyword(s):  
Hydrodynamic Radius ◽  
Average Molecular Weight ◽  
Gum Arabic ◽  
Water Soluble ◽  
Arabinogalactan Protein ◽  
Type Ii ◽  
Weight Average Molecular Weight ◽  
Soluble Polysaccharide ◽  
Physicochemical Characterisation ◽  
Increasing Temperature

© 2019 Elsevier Ltd A water-soluble polysaccharide (type II arabinogalactan-protein) extracted from the gum exudate of the native New Zealand puka tree (Meryta sinclairii), was characterised for its molecular, rheological and physicochemical properties. In 0.1 M NaCl, the weight average molecular weight (Mw) of puka gum is 5.9 × 106 Da with an RMS radius of 56 nm and z-average hydrodynamic radius of 79 nm. The intrinsic viscosity of the polysaccharide is 57 ml/g with a coil overlap concentration 15% w/w. Together, the shape factor, p, of 0.70 (exponent of RMS radius vs. hydrodynamic radius), Smidsrød-Haug's stiffness parameter B of 0.031 and Mark-Houwink exponent α of 0.375 indicate that the polysaccharide adopts a spherical conformation in solution, similar to gum arabic. The pKa is 1.8. The polysaccharide exhibits a Newtonian to shear-thinning behaviour from 0.2 to 25% w/w. Viscosity of the polysaccharide (1 s−1) decreases with decreasing concentration, increasing temperature, ionic strength, and at acidic pH.

scholarly journals WATER-SOLUBLE POLYSACCHARIDES OF SWEET CORN

1949 ◽  
Vol 181 (2) ◽  
pp. 889-895
Author(s):  
William. Dvonch ◽  
Roy L. Whistler
Keyword(s):  
Sweet Corn ◽  
Water Soluble
Sign in / Sign up

Export Citation Format

Share Document