Hybrid Effect on the Properties of Dent Corn Starch Acetates

Genetic diversity in corn (maize) has contributed to variability in corn processing characteristics. Differences in acetylated dent corn starch pasting properties and reaction efficiencies due to hybrid were assessed. Nine dent corn hybrids grown during 1998 and eight dent corn hybrids grown during 1999 were wet milled in the laboratory. Starch from each hybrid was modified using a laboratory scale acetylation procedure. NaOH consumed and reaction time were recorded for each reaction. A Rapid Visco Analyzer (RVA) was used to measure starch pasting properties. Acetyl content was measured by a spectrophotometric method, from which reaction efficiency was calculated. Differences in peak, trough, final and setback viscosities and pasting temperature were found among 1998 hybrids. Differences in trough, breakdown and final viscosities were found among 1999 hybrids.