Microscopic analysis of the starch extracted from conventional and transgenic corn (Zea mays)

Abstract

The genetic programs have developed the varieties of maize seed, with features that provide greater resistance to the planting adversity, thus to carry out the extension of their cultivation at varied weather conditions. Microscopic analysis of grain is a relevant tool for characterizing the raw materials and the starch modifications. Taking into account the fact of the use of genetically modified organisms (GMOs) in food being still controversial, especially for consumers, and also owing to their significant increased use as ingredients in food products, the present study investigated the possibility in detecting the characteristics variations of transgenic corn starch grains by microscopy, in comparison with the conventional corn starch grains. The results showed significant differences between the conventional starch grains-extracted maize and those derived from transgenic maize. Conventional corn-extracted starch was characterized mostly by the presence of polyhedral shaped beads, some of them slightly cambered, with Starry format hilum, while the extracted starch from genetically modified maize grain, the hilum showed a linear format, punctual or absent. These findings will be valuable for conducting studies and for performing food products characterization and identification.