Physicochemical, thermal and rheological properties of three native corn starches
AUTOR(ES)
BUSTILLOS-RODRÍGUEZ, Juan Carlos, TIRADO-GALLEGOS, Juan Manuel, ORDÓÑEZ-GARCÍA, Magali, ZAMUDIO-FLORES, Paul Baruk, ORNELAS-PAZ, José de Jesús, ACOSTA-MUÑIZ, Carlos Horacio, GALLEGOS-MORALES, Gabriel, PÁRAMO-CALDERÓN, Delia Esther, RIOS-VELASCO, Claudio
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
26/07/2018
RESUMO
Abstract Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The hybrid corn starch also showed the highest G’ and G” values. The tested starches showed similar Tp, Tc, and ΔH values. The amylose contents ranged from 21.5 to 22.4%, with starch from blue corn showing the highest amylose content. All starches were white, with L values ranging from 93.6 to 99.5. The light absorbance of the starch gels increased with storage time. The obtained results demonstrated that the physicochemical, thermal and rheological properties of corn starch are highly dependent on the corn type.
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