Mejoramiento genético del maíz para obtener altos niveles de amilosa y amilopectina em los granos
DOI:
https://doi.org/10.61164/fagmvz88Palabras clave:
Zea mays, waxy , amylose extender, mutación, calidad nutricionalResumen
Esta revisión de la literatura exploró el mejoramiento genético del maíz para aumentar el contenido de amilosa y amilopectina en los granos de maíz. La composición del almidón, dividida entre amilosa y amilopectina, afecta significativamente el rendimiento animal y la calidad de los productos derivados del maíz. Se destacó la síntesis de amilosa y amilopectina en maíz, relacionándola con diferentes genes mutantes como wx (para almidón ceroso) y ae (para alto contenido de amilosa). Se discutieron las principales estrategias de mejoramiento genético de estas características, como el retrocruzamiento y la autofecundación, para desarrollar líneas con diferentes concentraciones de amilosa y amilopectina. También se exploró la influencia de los factores ambientales en la expresión de amilosa y amilopectina en granos de maíz. Los cambios de temperatura, humedad y otras condiciones climáticas afectan la relación amilosa/amilopectina y la estructura molecular de los granos. Se destacó la importancia de estos estudios para optimizar la nutrición animal, mejorar la producción de alimentos y piensos y desarrollar productos industriales a partir del maíz, enfatizando el potencial del mejoramiento genético para abordar los desafíos futuros de la agricultura y la industria alimentaria. El mejoramiento genético del maíz para obtener altos niveles de amilosa y amilopectina ofrece soluciones prometedoras para reducir costos, especialmente en la producción de proteína animal.
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Derechos de autor 2026 Murilo Vieira Loro, Ivan Ricardo Carvalho, Giovanni Matheus Froehlich, Vitória Larrosa Bueno, Mauro Maciel de Moraes, Diovana Thays Schlosser, Angélica Guareschi
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