Physicochemical, thermal and rheological properties of three native corn starches

Detalhes bibliográficos
Autor(a) principal: BUSTILLOS-RODRÍGUEZ,Juan Carlos
Data de Publicação: 2019
Outros Autores: 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
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100149
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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spelling Physicochemical, thermal and rheological properties of three native corn starchescorn typemaizepolysaccharidesfunctionalitytechnological usesbromatological compositionAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100149Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28117info:eu-repo/semantics/openAccessBUSTILLOS-RODRÍGUEZ,Juan CarlosTIRADO-GALLEGOS,Juan ManuelORDÓÑEZ-GARCÍA,MagaliZAMUDIO-FLORES,Paul BarukORNELAS-PAZ,José de JesúsACOSTA-MUÑIZ,Carlos HoracioGALLEGOS-MORALES,GabrielPÁRAMO-CALDERÓN,Delia EstherRIOS-VELASCO,Claudioeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100149Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical, thermal and rheological properties of three native corn starches
title Physicochemical, thermal and rheological properties of three native corn starches
spellingShingle Physicochemical, thermal and rheological properties of three native corn starches
BUSTILLOS-RODRÍGUEZ,Juan Carlos
corn type
maize
polysaccharides
functionality
technological uses
bromatological composition
title_short Physicochemical, thermal and rheological properties of three native corn starches
title_full Physicochemical, thermal and rheological properties of three native corn starches
title_fullStr Physicochemical, thermal and rheological properties of three native corn starches
title_full_unstemmed Physicochemical, thermal and rheological properties of three native corn starches
title_sort Physicochemical, thermal and rheological properties of three native corn starches
author BUSTILLOS-RODRÍGUEZ,Juan Carlos
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv corn type
maize
polysaccharides
functionality
technological uses
bromatological composition
topic corn type
maize
polysaccharides
functionality
technological uses
bromatological composition
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100149
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100149
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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