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| ACCESSION | PLANT NAME | TAXONOMY | ORIGIN | GENEBANK | IMAGE | AVAILABILITY | RECEIVED | SOURCE TYPE | SOURCE DATE | COLLECTION SITE | COORDINATES | ELEVATION | HABITAT | IMPROVEMENT LEVEL | NARRATIVE | | |
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| 0 | PI 643420 | 'GEMS-0067' | Zea mays L. subsp. mays | Missouri, United States | NC7 |  | Not Available | 2006 | DEVELOPED | | | | | | Cultivar | Vigorous line with pollen shed occurring approx. 4 d before B73, average plant height of 174 cm, upright leaf structure, yellow kernels and red cob. From the non-stiff stalk source H99ae x OH 43ae; of mixed heterotic derivation, composed of 50% non-stiff stalk and 50% stiff stalk. Subsequent crosses made with GEMS-0067 to both SS and NS testers have shown good yield in preliminary data over 2 years. GEMS-0067, having modifiers from GUAT209-S13 was compared to several public inbreds possessing the ae gene but without high amylose modifier genes. Starch was isolated from 2 bulk samples obtained from independent single-row plots derived from 2 GEMS-0067 S4 ears produced in 2004. Bulk samples from the converted lines H99ae, OH43ae, B89ae and B84ae grown in the same year were used for starch isolation. Analysis of amylose using the IA method confirmed the presence of modifiers in 2 samples obtained from GEMs-0067. Apparent amylose can be elevated as the result of long chained amylopectin; gel permeation chromatography (GPC) searates amylopectin from amylose and the intermediate components. Therefore, the GPC analysis method results in higher amylose values in comparison to the IA method ; GEMS-0067 displayed a relatively higher amylose value based on analysis of GPC amylose peaks. The resistant starch (RS) was also measured by using the Assoc. of Official Analytical Chemists (AOAC) method for total dietary fiber content for all samples. The RS content of GEMS-0067 starch samples was approximately two times higher than that of the converted public lines. The RS content of the starch samples was positively correlated with the amylose content of the starch, with a correlation coefficient (r) of 0.89. Thermal properties of the native high-amylose maize starch: water mixtures (3:1 ratio) were determined by Differential Scanning Calorimetery (DSC). All of the starch samples displayed similar onset gelatinization temperature (63.8-65.0?C). Broader gelatinization temperature ranges were observed for GEMS-0067 starches. The conclusion temperatures of these also varied from 104.8 to 106.7?C, and were substantially higher for GEMS-0067 starch than for the other starch samples (92.8-94.2?C. The results indicated that starch granules of GEMS-0067 samples were not completely gelatinized after cooking at boiling temperature; this is probably due to the increased amylose and intermediate component content. | 1709493 | PI 643420 |