Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumTable 3. Thermo-chemical parameters of gelatinisation of ZP maize starches 1 [11]Hybrid To (ºC) Tp (ºC) Tc (ºC) ΔH (J g -1 )ZP 74b 62.1 66.6 70.6 13.6ZP 360 63.3 68.3 73.4 15.0ZP 434 65.0 69.5 74.2 15.6ZP 578 62.7 67.4 72.2 15.5ZP 611k 64.5 67.9 71.6 14.2ZP 633 63.3 67.8 71.9 15.2ZP 684 63.2 67.7 71.7 14.5ZP 704wx 63.7 68.8 74.7 18.1ZP 808 62.9 67.4 71.6 14.3ZP Rumenka 63.7 68.3 73.1 14.8Average 63.4 68.0 72.5 15.1Min 62.1 66.6 70.6 13.6Max 65.0 69.5 74.7 18.1Sd 0.84 0.81 1.3 1.21 T o , T p, T c are the temperatures of the gelatinisation onset, peak and conclusion,respectively and ΔH presents the changes of starch gelatinisation enthalpyThe temperature of the gelatinisation onset varied from 62.1ºC (ZP 74b) to 65.0ºC (ZP434). A connection between the amylase content and gelatinsation temperature was notdetected in these samples. Waxy starch (ZP 704wx) expressed a significantly higheralteration of gelatinisation enthalpy (ΔH=18.1 J g -1 ) in relation to standard maize starch(ΔH=13.6-15.6 J g -1 ). The gelatinisation enthalpy change was correlated with theamylose content in isolated starches.The Figure 1 presents amylograms of isolated starches of standard maize genotype ZP434 and waxy maize genotype ZP 704wx. Amylograms of standard starches of allremaining studied ZP hybrids are similar to the amylogram of starch isolated from thegrain of maize genotype ZP 434 presented in Figure 1 [8].25