DOCSLIB.ORG

Product Profile – GM Waxy Corn: Corteva

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Profile – GM Waxy Corn: Corteva 1Canadian CBAN Product Biotechnology Profile: GM Action Waxy Corn:Network Corteva Updated April 12, 2021 PRODUCT PROFILE GM Waxy Corn Corteva “CRISPR-waxy, in addition Genome editing (gene editing) techniques such as CRISPR are to delivering value to growers, a type of genetic engineering that is a product that should also results in the creation of genetically help promote public and modified organisms (GMOs). regulatory acceptance of CRISPR crops.” Name — N. Doane Chilcoat, Corteva Agriscience, Variety brand name unknown. Sold under the March, 20201 Pioneer brand. No GM Event number known. Corteva refers to it as “CRISPR-Cas waxy corn”2 Summary or “Next Gen waxy”.3 The large seed and pesticide company Corteva Agriscience has clearance to introduce a genetically Trait Promoted engineered (genetically modified or GM) corn (maize) produced through the genome editing (gene editing) Improved yield. technique called CRISPR, in Canada, Argentina, Brazil and Chile, and the company can also legally Market commercialize it in the US. The company refers to it as “CRISPR-Cas waxy corn” or “Next Gen waxy”. The current stated target markets for Corteva’s GM waxy corn are North America and Latin America4 Waxy corn has a different starch profile from other where waxy corn is a minor crop used to produce corn. In Corteva’s initial target markets of North speciality starch for some industrial uses such America and Latin America, waxy corn is currently as adhesives (e.g. for bottle labels), as well as for a minor crop used for food starch and some industrial thickening agents and carbohydrate supplements products. However, waxy corn, also known as sticky (e.g. corn starch) used in food product manufacturing. or glutinous corn, is a major food crop in East and • In the US, about a half-million acres of waxy Southeast Asia, where it originates. This is the first 5 GM waxy corn. corn are grown each year. This is less than 0.5% of US corn acres.6 Corteva is using its GM waxy corn to test out • Corteva (Pioneer) also sells waxy corn in other the regulation of, and public response to, the countries including Argentina,7 Mexico8 new genetic engineering technique of CRISPR. and Australia.9 2 CBAN Product Profile: GM Waxy Corn: Corteva • Farmers typically grow waxy corn under “identity-preserved” systems where the waxy Regulation corn is kept separate from other corn varieties.10 Corteva’s genetically engineered waxy corn has been cleared for release by government regulators in • It is unclear when, or if, the company Corteva Canada without a risk assessment, could be released in intends to commercialize its GM waxy corn. the US without further assessment, and is a category In April 2016, the company said it expected to of GMO (genetically modified organism) that is free sell to US farmers “within five years, pending from regulation in Argentina, Brazil and Chile: field trials and regulatory reviews”.11 It launched a commercial pilot in 2019,12 for a projected • Canada: In February 2020, Health Canada 2020 commercial launch.13 determined that Corteva’s GM waxy corn was “non-novel” and did not therefore need to undergo a government safety assessment: this product Company “is equivalent to varieties that have a history of safe use as food”.15 This decision was made Corteva: public in September 2020.16 • Spun off from DowDupont into an independent • US: In 2016, the US Department of Agriculture company in 2019. responded to a “Regulated Article Letter of Inquiry” from DuPont Pioneer (now Corteva) stating that • Formed in 2018 as an agricultural division of .17 DowDuPont after the merger of the two large the GM waxy corn does not need to be regulated chemical companies Dow and DuPont, including There is also a pre-market consultation process DuPont Pioneer which was the leading supplier at the Food and Drug Administration that, while voluntary, Corteva is expected to engage in,18 of waxy corn globally and the developer of 19 this GM waxy corn. but has not yet done so. • Brazil: • Second largest seed company: owns 19% In 2018, Brazil’s national biosafety authority, of the global commercial seed market.14 CNTBio, ruled that Corteva’s waxy corn was not a GMO and is not therefore be subject to the country’s • Fourth largest pesticide company: owns 11% biosafety regulations for genetically modified crops.20 of the global agrochemical market. • Argentina & Chile: Corteva says that, “Regulators in Argentina, Brazil, and Chile confirmed that if no DNA from another species is present in the plant, such plants will not be considered as GMO under their country’s law” and therefore that the waxy corn will not need government regulation.21 From Health Canada’s “List of non-novel determinations for food and food ingredients”15 3 CBAN Product Profile: GM Waxy Corn: Corteva Technology A total of six genetic sequences were inserted to introduce the deletion.23 These packages (cassettes Corteva used the genetic engineering technique of or plasmids) of DNA were inserted into cells using genome editing CRISPR-Cas9, classification SDN-1:22 particle bombardment (a gene gun): • CRISPR-Cas9 was used to knockout (inactivate) – Three genome editing plasmids: the waxy coding sequence: ° 2 encoding for the CRISPR components ° Corn kernels normally contain 75% amylopectin (CR1 and CR3 guides) and 25% amylose but the GM waxy corn kernels ° 1 encoding for the Cas9 DNA cutters contain over 97% amylopectin, essentially eliminating amylose. – Three “helper” plasmids: • This use of CRISPR-Cas9 in this case is classified as ° 1 encoding resistance to the antibiotic neomycin to an SDN-1 technique because a pair of Site-Directed assist the selection of genetically engineered cells. Nucleases (SDN) were used to cut DNA and trigger ° 2 encoding for corn morphogenic genes to increase cell repair without the use of a repair mechanism.* the efficiency of the genetic engineering process. The genes for the genome editing components were The resulting transgenic plants were then crossed with inserted into the genome of the corn using the first- a conventional hybrid to produce progeny that were generation genetic engineering technique of particle screened to select those plants that did contain any bombardment. Most first-generation GM crops such foreign DNA remaining from the process of genetic as Roundup Ready soy and insect resistant Bt corn engineering. generally have one plasmid inserted. Corteva’s GM waxy corn used six separate plasmids fired randomly *For an introduction to CRISPR and SDN classifications see at the corn’s genome. CBAN’s report, page 4: www.cban.ca/GenomEditingReport CRISPR-Cas components inserted into Corteva’s waxy corn23 CRISPR-Cas components pUC ori attL1 pUC ori pUC ori kan ubiZM1 Promoter attL1 attL1 attL2 ubiZM1 5’UTR Pinll Terminator Plasmid 1 Plasmid 2 Plasmid 3 ubiZM1 Intron Source of CR1 Source of CR3 Source of Cas9 Chr8 Promoter guide RNA guide RNA SV40 NLS-V1 zm-U6polIII zm-U6polIII cas9 Exson1 kan kan Chr8 Promoter ST-LS1 Intron cas9 Exson2 zm-Wx-CR1 zm-Wx-CR3 attL3 Guide RNA attL3 Guide RNA zm-U6polIII Chr8 Terminator zm-U6polIII Chr8 Terminator Helper components pUC ori pUC ori attL1 attL1 pUC ori attL1 zm-pltp Promoter zm-axig1 ubiZM1 Promoter kan kan Plasmid 4 Plasmid 5 kan Plasmid 6 1.3kb Promoter zm-pltp 5’UTR attL2 Source of NPTII ubiZM1 5’UTR Source of Bbm Source of Wus2 attL2 attR1 Os-T28 Terminator Pinll Terminator ubiZM1 Intron At-5-IV-2 Insulator zm-Bbm zm-Wus2 nptII In2-1 Terminator Selectable marker Morphogenic genes to facilitate plant transformation 4 CBAN Product Profile: GM Waxy Corn: Corteva Patents In the case of this GM waxy corn, Corteva says that the use of CRISPR afforded only slightly faster • Corteva (DowDuPont) holds the most patents on (“more than a year” faster) product development CRISPR technology of any company or institution over using conventional breeding with marker in the world,24 in what it calls the “broadest CRISPR assisted selection.35 patent estate in the agriculture industry”.25 • There are several patents and licensing agreements “CRISPR-waxy, in addition to delivering value that cover Corteva’s GM waxy corn. This includes to growers, is a product that should also help patents held by Corteva and licensing agreements promote public and regulatory acceptance with the Broad Institute of MIT and Harvard, the of CRISPR crops.” University of California, Berkeley, and Vilnius — N. Doane Chilcoat, Leader, Applied Science University, for different aspects of CRISPR-Cas9 and Technology, Corteva, 202036 technology.26 • The primary licensing agreement involved in “Corteva Agriscience is a leader in the field Corteva’s development of CRISPR crops is an of CRISPR for the development of agricultural agreement with the Broad Institute that gives products, specifically in row crops like corn, the company non-exclusive global rights to soybeans, sorghum and canola. We are the institute’s CRISPR-Cas9 technology for 27 committed to encouraging wide adoption all agricultural uses and applications. of this technology in agriculture...” • The president and founding director of the Broad — Corteva, company website, 202137 Institute is Eric Lander who was nominated in January 2021 to be US President Biden’s Science Advisor and head of the White House Office “The starch isolated from waxy corn kernels of Science and Technology Policy.28 Lander has some unique applications in food and owns stock in Corteva, Dupont and Dow.29 industry. It’s a modest market but an ideal one for introducing a new variety. The genetics are very straightforward, and the Why supply chain isn’t affected in any way. We can present our customers with an improved Corteva has made it clear that they are using product—one that they’re familiar and the GM waxy corn to test regulatory and public comfortable with.
Load more

Recommended publications
  • A Guide for Connecting Farms to Schools and Communities
    VERMONT FARM TO SCHOOL A Guide for Connecting Farms to Schools and Communities INSIDE: • How to market your food for use in schools • How to use your farm for education with kids • Hands-on, farm-based educational activities • How to connect your farm to the community Vermont FEED: Food Education Every Day a partnership of Food Works, Northeast Organic Farming Association of Vermont (NOFA-VT), and Shelburne Farms JANUARY 2007 The work of Vermont FEED, including this guidebook, has been made possible by the generous support of the Argosy Foundation, Blue Cross and Blue Shield of Vermont, Vermont Housing and Conservation Board - Farm Viability Program, CSREES - USDA Community Food Projects Award #00-33800-9807, Northeast SARE (Sustainable Agriculture Research and Education) Vermont Food Education Every Day Grant LNE03-187, the Vermont Agency of Agriculture and the Vermont Department of Education. Any ideas or text in this manual that are similar to those in any copyrighted source were used unin- tentionally and without awareness. Table of Contents Introduction Purpose of the Guide . 1 Contact Information . 2 Thank You . 3 FEED Goals, Mission, Beliefs . 4 The Three C’s Approach to Food in Vermont Schools. 5 Why Vermont FEED? . 6 Getting Started . 7 How do I insure a safe environment for visitors on my farm? . 9 How do I protect my farm and my visitors? . 10 What are my insurance liability considerations for farm visitors?. 11 Do I charge groups to visit my farm? . 12 How will visitors know where to go on my farm?. 13 Will all visitors have adequate accessibility to my farm? .
    [Show full text]
  • Table of Contents
    Table of Contents Foreword . 2 Introduction. 3 Industrial Uses of Refined Corn Products . 7 Industrial Markets for Starch and Corn-derived Chemicals . 11 The Enzyme Advantage . 15 Plastics from Corn—The Vision Becomes Reality . 19 Renewable Resources Bring Sustainability to DuPont’s Newest Polymer Platform . 22 Corn Industry Statistics Shipments of Products of the Corn Refining Industry - 2000 . 3 Member Company Products . 5 Corn for Grain: Yield and Production . 14 Corn: Food and Industrial Uses . 16 U.S. Per Capita Sweetener Consumption . 18 World Corn Production, Consumption and Stocks . 21 Corn: Supply and Disappearance . 23 Exports of Products from Corn . 24 2001 Corn Annual Foreword The 2001 Corn Annual focuses on industrial uses and markets for refined corn products. Of the tradi- tional products of the industry—corn starch, sweeteners, oil and feedstuffs—starch has been the leader in industrial applications. In several industrial sectors, the use of starch is well established, but development of new uses and the extension of existing applications continue. Applications for sweeteners are rooted in food manufacturing, but advances in processing technology have opened several opportunities. By exploring the uses of starch in the established sectors of paper, adhesives and textiles, we hope to convey a better understanding of how starch can advance the production process. The review is also intended to provide an appreciation for product characteristics attributable to starch. An examination of the current and potential industrial markets for corn starch and corn-derived Charles F. Conner chemicals shows promising growth for the corn wet milling industry. This market analysis is President intended to provide insight to the dynamic of the relationship between supplier and consumer Corn Refiners as well as identify the factors that will influence growth.
    [Show full text]
  • Corn Has Diverse Uses and Can Be Transformed Into Varied Products
    Maize Based Products Compiled and Edited by Dr Shruti Sethi, Principal Scientist & Dr. S. K. Jha, Principal Scientist & Professor Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, Pusa New Delhi 110012 Maize is also known as Corn or Makka in Hindi. It is one of the most versatile crops having adaptability under varied agro-climatic conditions. Globally, it is known as queen of cereals due to its highest genetic yield potential among the cereals. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. The United States of America (USA) is the largest producer of maize contributing about 36% of the total production. Production of maize ranks third in the country after rice and wheat. About 26 million tonnes corn was produced in 2016-17 from 9.6 Mha area. The country exported 3,70,066.11 MT of maize to the world for the worth of Rs. 1,019.29 crores/ 142.76 USD Millions in 2019-20. Major export destinations included Nepal, Bangladesh Pr, Myanmar, Pakistan Ir, Bhutan The corn kernel has highest energy density (365 kcal/100 g) among the cereals and also contains vitamins namely, vitamin B1 (thiamine), B2 (niacin), B3 (riboflavin), B5 (pantothenic acid) and B6. Although maize kernels contain many macro and micronutrients necessary for human metabolic needs, normal corn is inherently deficient in two essential amino acids, viz lysine and tryptophan. Maize is staple food for human being and quality feed for animals.
    [Show full text]
  • Identification of Valuable Corn Quality Traits for Starch Production
    Identification of Valuable Corn Quality Traits for Starch Production By: Lawrence A. Johnson Center for Crops Utilization Research Food Science and Human Nutrition C. Phillip Baumel Economics Connie L. Hardy Center for Crops Utilization Research Pamela J. White Food Science and Human Nutrition A project of the Iowa Grain Quality Initiative Traits Task Team Funded by the Iowa Corn Promotion Board 306 West Towers 1200 35th St. West Des Moines, IA 50266 October 1999 Center for Crops Utilization Research Iowa Agriculture & Home Economics Experiment Station Iowa State University, Ames, IA 2 Acknowledgment This report is intended to provoke discussion and debate that will lead to a vision among researchers in public institutions, seed companies, and the starch processing and food industries for modifying corn traits for starch (and other complex carbohydrates) production to enhance utilization and profitability of growing corn. The report attempts to provide direction to farmer organizations and to the corn industry about potential targets for investing research funds. One should recognize that some of the modifications considered required speculation about functional properties and potential applications. Additional research on the relationship between the structures of starch and other complex carbohydrates and functionality in food and industrial applications may refute some of that speculation. Also, this document is a consensus report taking into account the recommendations and reviews of the consultants and advisors identified below. Dr. Jay-lin Jane, Food Science and Human Nutrition, Iowa State University, Ames, IA Dr. Morton W. Rutenberg, Emmar Consultants, North Plainfield, NJ Dr. Henry Zobel, ABCV Starch, Darien, IL Dr. Robert Friedman, Cerestar USA, Inc., Hammond, IN Dr.
    [Show full text]
  • Breeding for Grain Quality Traits L
    Agronomy Publications Agronomy 2005 Breeding for grain quality traits L. M. Pollak United States Department of Agriculture M. P. Scott Iowa State University, [email protected] Follow this and additional works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, and the Plant Breeding and Genetics Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/170. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Maydica 50 (2005): 247-257 BREEDING FOR GRAIN QUALITY TRAITS L.M. Pollak*, M.P. Scott USDA-ARS, Corn Insects and Crop Genetics Research Unit, Ames, Iowa 50011, USA Received February 9, 2005 ABSTRACT - Plant breeders have been extremely success- of vertically integrated grain utilization systems can ful at improving the yield of maize. Grain quality has re- capture the added value in an improved quality ceived less attention; however important advances have product. been made by breeders in this area as well. Maize with a The feasibility of breeding for grain quality in wide range of compositions and fractions within the major maize is best illustrated by the Illinois Long-Term grain components has resulted from breeders taking ad- Selection experiment for protein and oil.
    [Show full text]
  • Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1
    Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1 X. Wu,2 R. Zhao,2 D. Wang,2,3 S. R. Bean,4 P. A. Seib, 5 M. R. Tuinstra,6 M. Campbell,6 and A. O’Brien7 ABSTRACT Cereal Chem. 83(5):569–575 The effects of amylose, protein, and fiber contents on ethanol yields either. Conversion efficiencies increased as the amylose content de- were evaluated using artificially formulated media made from commer- creased, especially when the amylose content was >35%. The reduced cial corn starches with different contents of amylose, corn protein, and quadratic model fits the conversion efficiency data better than the full corn fiber, as well as media made from different cereal sources including quadratic model does. Fermentation tests on mashes made from corn, corn, sorghum, and wheat with different amylose contents. Second-order sorghum, and wheat samples with different amylose contents confirmed response-surface regression models were used to study the effects and the adverse effect of amylose content on fermentation efficiency. High- interactions of amylose, protein, and fiber contents on ethanol yield and temperature cooking with agitation significantly increased the conversion conversion efficiency. The results showed that the amylose content of efficiencies on mashes made from high-amylose (35–70%) ground corn starches had a significant (P < 0.001) effect on ethanol conversion effi- and starches. A cooking temperature of ≥160°C was needed on high- ciency. No significant effect of protein content on ethanol production was amylose corn and starches to obtain a conversion efficiency equal to that observed.
    [Show full text]
  • Starch Structures and Properties Affected by Genetics and by Environment Hanyu Yangcheng Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 Starch structures and properties affected by genetics and by environment Hanyu Yangcheng Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Yangcheng, Hanyu, "Starch structures and properties affected by genetics and by environment" (2016). Graduate Theses and Dissertations. 15205. https://lib.dr.iastate.edu/etd/15205 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Starch structures and properties affected by genetics and by environment by Hanyu Yangcheng A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Food Science and Technology Program of Study committee: Jay-lin Jane, Major Professor Zhiyou Wen Buddhi Lamsal Paul Scott Michael Blanco Iowa State University Ames, Iowa 2016 Copyright © Hanyu Yangcheng, 2016. All rights reserved. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS iv ABSTRACT v DISSERTATION ORGANIZATION 1 GENERAL INTRODUCTION 2 CHAPTER 1. LITERATURE REVIEW 5 Structures of starch granules 5 Properties of starch 12 Starch biosynthesis 17 Waxy corn 19 Effects of growing conditions on starch physicochemical properties 21 References 24 CHAPTER 2. PHYSICOCHEMICAL PROPERTIES OF TIBETAN HULL-LESS BARLEY STARCH 38 Abstract 39 Introduction 40 Materials and methods 42 Results 46 Discussion 49 Conclusions 51 Acknowledgements 52 References 52 Tables and figures 58 CHAPTER 3.
    [Show full text]
  • World Cultures
    Understanding Other Cultures…Unity in Diversity Now, more than ever, it’s vital for each of us to understand cultures other than our own, to accept differences in others and to truly love the uniqueness of each individual. In our schools, churches, neighborhoods and communities we are surrounded by opportunities to learn and benefit from others’ cultural traditions. Now is the time to celebrate our similarities as well as our differences. Let’s get started! Changing our perceptions requires some effort on our part. Do we really understand the background and experiences of those around us and are we ready to learn from them as well as serve them? How can we accomplish this in our already busy lives? Simple ways to expand our cultural awareness might include: *Family Home Evening time spent learning about a different country or culture each week. Let the kids take turns teaching about a different country. Sample a food from that country and try a traditional activity. Check out some books from the library to read individually or together. The information listed below may help. Each country submission is as unique as the person from whom it came, and his or her experiences either as a native of that country or as resident. *Young Women/Young Men class and combined activities could include a “Culture Night”, particularly focusing on cultures within the youth group. *Relief Society Enrichment activities could include book groups readings/discussions of books about other cultures,, learning new cooking methods and techniques or having a “culture quiz” to check our own understanding in a fun and interactive way.
    [Show full text]
  • Breeding Waxy Maize Hybrid for Fresh Quality: Integration Between Domestic and Exotic Germplasm
    Available online www.jsaer.com Journal of Scientific and Engineering Research, 2017, 4(9):254-270 ISSN: 2394-2630 Review Article CODEN(USA): JSERBR Breeding Waxy Maize Hybrid for Fresh Quality: Integration between Domestic and Exotic Germplasm Vu V. Liet1*, Vu T.B. Hanh2, Pham Q. Tuan2, Nguyen V. Ha2, Tran T.T. Ha2, Hoang T. Thuy2, Duong T. Loan2, Nguyen V. Viet2, Nguyen T. Duc2, Nguyen T.N. Anh2, Le M. Thao3, Khuat H. Trung4, Tran D. Khanh4* 1Plant Breeding Department, Agronomical Faculty, Vietnam National University of Agriculture (VNUA), Hanoi, Vietnam 2Crop Research and Development Institute (CRDI), VNUA, Hanoi, Vietnam 3Thai Nguyen Agroforestry University (TUAF), Thai Nguyen, Vietnam 4Agricultural Genetics Insitute, Hanoi, Vietnam Abstract Waxy maize (Zea mays L. var. certain) hybrid program has been established since 2003 at Vietnam National University of Agriculture (VNUA), began upon collection activity of waxy maize nationwide germplasm. During 2003 to 2012, total 160 accessions of local waxy maize were collected based on the four ecosystem regions includedNorth-West mountain (Lai Chau, Dien Bien and Son La province); North-east mountain (Cao Bang, Bac Kan, Ha Giang, Tuyen Quang, Lang Son and Lao Cai provinces); mountain region of North coastal Central (Quang Tri province) and Highland central (Dac Lak, Gia Lai and Lam Dong provinces).Along with the collected local waxy maize germplasm, the 36 exotic waxy maize germplasm was also imported, exchanged and commercial waxy maize hybrids in Vietnam market. Evaluation of waxy maize germplasm diversity and identified usefultraits like drought tolerance, diseases -resistance, eating quality, especially thinner pericarp thickness, anthocyanin content for utilization and maize database establishment in VNUA.
    [Show full text]
  • Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
    NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ......................................................................
    [Show full text]
  • A Comparison Between Corn Starch and Dry Milled Corn Products in Their Dispersion Properties by L
    A Comparison between Corn Starch and Dry Milled Corn Products in their Dispersion Properties By L. L. Navickis and E. B. Bagley, Peoria, 111. (USA) Gelatinization of corn starch, flour, meal and grits has been com- Ein Vergleich zwischen Maisstarke und trocken vermahlenen pared. Amylograph curves show differences that can be related to Maisprodukten hinsichtlich ihrer Dispersionseigenschaften. Die particle size and to constraints on the swelling behavior, presumably Verkleisterung von Maisstarke, Maismehl, Maisschrot und -grits due to native protein in the corn milled products. Autoclaving starch wurde verglichen. Die Amylogramme zeigen Unterschiede, die auf and dry milled products at 121°C in the presence of steam alone die TeilchengroBe sowie auf die durch natives Protein in den Mais- merely hardens the particles. However, when the particles are in mahlprodukten auftretenden, das Quellverhalten beeinflussenden contact with liquid water, swelling and gelatinization readily occur Hemmungen zuruckgefuhrt werden konnen. Die Autoklavbehand- and gels are formed. Above 10% loading, gels formed by autoclaved lung von Starke und Trockenvermahlungsprodukten bei 121°C in grits and meal are significantly more rigid than gels formed from corn Gegenwart von Dampf allein verhartet lediglich die Teilchen. Wenn starch alone. Flour gives gels of essentially the same properties as the die Teilchen jedoch mit fliissigem Wasser in Beriihrung kommen, so starch up to 30% loading, above which flour gels become more rigid tritt ohne weiteres Quellung und Verkleisterung auf, und es bilden than starch gels and match the gels formed from corn meal and grits. sich Gele. Oberhalb einer Konzentration von 10% sind die aus autoklavbehandelten Grits und Schroten gebildeten Gele fester als die allein aus Starke gebildeten.
    [Show full text]
  • A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications
    polymers Review A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications Chella Perumal Palanisamy 1 , Bo Cui 1,*, Hongxia Zhang 1, Selvaraj Jayaraman 2 and Gothandam Kodiveri Muthukaliannan 3 1 State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; [email protected] (C.P.P.); [email protected] (H.Z.) 2 Department of Biochemistry, Saveetha University, Chennai, Tamil Nadu 600077, India; [email protected] 3 Department of Biotechnology, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India; [email protected] * Correspondence: [email protected]; Tel.: +86-186-60811718 Received: 16 August 2020; Accepted: 11 September 2020; Published: 22 September 2020 Abstract: Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied.
    [Show full text]