Insights into structural and physicochemical properties of maize starch after Fusarium verticillioides infection

• Published in: Journal of food composition and analysis Vol. 114; p. 104819
• Main Authors: Wei, Fangli, Ma, Nini, Haseeb, Hafiz Abdul, Gao, Meixu, Liu, Xingxun, Guo, Wei
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.12.2022
• Subjects: Fungal infection; Fusarium verticillioides; Maize; Molecular structure; Starch; Maize; Fusarium verticillioides; Molecular structure; Starch; Fungal infection
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2022.104819

Crop loss caused by toxigenic fungi is a standing problem for many cereals worldwide. In this study, structural and physicochemical changes of maize starch after F. verticillioides infection were evaluated. During the colonization, fungi use starch as the carbon source to provide nutrition for their growth and development resulting in the decline of the starch content of maize kernels. The maize starch was severely damaged and many holes were observed on the surface of starch granules when kernels were infected by F. verticillioides. Gel-permeation chromatography (GPC) analysis showed that amylopectin in maize starch was preferentially degraded and the content of amylose was increased. Simultaneously, the onset and peak of gelatinization temperatures of starch after fungal infection were raised. In comparison with native starch, the viscosity and setback value of infected starch was decreased. Furthermore, we found that 2 genes encoded by F. verticilllioides played important roles in starch degradation. [Display omitted] ●Fusarium verticillioides is one of the most important toxigenic fungi of maize.●Macroscopic structures of maize starch were destroyed by F. verticillioides.●Fungal infection affected the thermal gelatinization characteristics of cornstarch.●F. verticillioides secrete starch degrading related enzymes to hydrolyze starch.