We all know the versatility of maize – tasty sweet corn, cornstarch, cornflour for our snacks. What makes it so useful is the starch it holds. But who makes this starch? There are some unsung heroes inside the kernels that instruct the maize plant to produce starch – those are genes.
We can say that genes are the masterminds behind starch construction. By controlling the amount and type of starch accumulation in the kernels, these genes directly influence the quality of maize. Some genes also help in the composition of starch, affecting kernel texture, density, and suitability for various food and industrial applications. Genes ensure that starch is synthesized at the right time and in the right amount. Some genes also facilitate sugar transport for starch accumulation.
Names of Some Genes Related to Starch Synthesis:
- Sh2: Shrunken2 gene, crucial for starch biosynthesis.
- Bt2: Brittle2 gene, involved in starch production.
- AGPS1 and AGPS2: Encode subunits of ADP-glucose pyrophosphorylase, essential for starch synthesis.
- SSII: Starch synthase II, important for starch structure.
- Waxy gene: Influences amylose content in starch.
- su1 and su2: Sugary1 and Sugary2 genes, involved in starch branching.
- Zpu1: ZmPUL gene, related to starch metabolism.
You might be wondering why buyers and farmers should know about these genes. For farmers, higher starch means higher yield, which translates to higher profit. How is higher starch possible? There are genes that instruct the plants to produce more starch. The food industry also demands starch from maize; some industries need thickening properties, while others need waxy starch. Farmers can grow these plants accordingly to meet demand and earn premium prices. If a farmer sows seeds of plants with high starch genes, they will harvest high-starch maize. Studies also indicate that high starch content helps plants withstand pests, diseases, and droughts, which is better for climate change and sustainability. Certain types of starch influence processing as well; genes that make it easier to extract and refine corn syrups and cornstarch can save processing costs.
Tastier Food, Happier Life
Think of perfectly soft and chewy bakery dishes – mouth-watering, right? This is possible due to genes that instruct plants to produce good texture starch with the right consistency for baking. And the best part is cornstarch is being used to make biodegradable packaging. Genes instructing plants to produce strong and elastic starch make it possible to create bioplastics, which help save our environment.
How to Use these Genes for Enhancing Starch Synthesis
Maize breeders look at different maize plants and select the ones that naturally produce the starchiest kernels. Then, they breed those high-starch plants to get good starchy offspring (hybrids). These conventional methods are strategic and help improve starch content, but the only hitch is time – it takes years to develop good varieties of maize with high starch content.
Nowadays, advanced technologies are emerging that help reduce the time needed to achieve high-starch maize kernels. Scientists are deeply investigating the complex networks of genes involved in starch production, understanding how they interact. Advanced techniques like CRISPR-Cas9 gene editing technology are very precise and efficient biotechnology tools that find and edit genes in the DNA to increase starch content. More in-depth research is being carried out.
Surprisingly, AI is also playing a crucial role in breeding for high starch content in maize. AI algorithms can predict gene function, suggest optimal combinations of gene variants for breeding, and design precise gene editing strategies for CRISPR. AI optimizes breeding programs by analyzing previous data, accelerating the discovery of starch genes, and leading to more effective and faster improvements in starch content.
The Future of Maize: More Starch, More Food, More Energy
India has progressed to self-sufficiency in food quantity; it’s time to become self-sufficient in nutrition and fight malnutrition. These genes will help us achieve that. So, next time you bite into a sweet kernel of maize, remember these tiny genes are working hard to make it delicious and nutritious for you and thank them. We’re working with maize to develop a better future.