Abstract
Considering the importance of maize starch and the lack of knowledge about the effects of storage temperature on the isolated starch properties; maize grains were stored during 12 months at different temperatures (5, 15, 25 and 35°C). The extraction yield and the physicochemical, thermal, pasting, crystallinity and morphological properties of starches were determined. The starch isolated from grains stored at 35°C was yellowish and showed a 22.1% decrease in starch extraction yield compared to freshly harvested maize grains. At 35°C, a reduction in crystallinity was observed by the end of 12 months, despite a parallel rearrangement of the starch chains which resulted in an increase in X-ray peak intensities, gelatinisation temperatures and enthalpy. The starch isolated from maize grains stored at 35°C appears to have smaller granules, which presents some points in their surface, potentially attributed to the protein matrix compressing the granules within maize grains.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.