Crystalline structure and gelatinisation behaviour of genetically modifiedmaize starches

Numerous mutant genotypes presenting deficiencies for some of the enzymatic activities of starch edification are available in maize. In this study, wi de angle X-ray scattering and differential scanning calorimetry have been a pplied to investigate the effects of single and double mutations on crystal line structure and gelatinisation properties respectively. For single and d ouble mutants, the results obtained confirm an increase of B-type crystalli nity for genotypes having at least an amylose extender mutation and a rise of gelatinisation temperatures, probably due to the higher crystallites cha in length. The study evidences also higher crystallinity level and higher g elatinisation enthalpy for single and double waxy mutants.