Physicochemical, thermal and rheological properties of three native corn starches

Juan Carlos BUSTILLOS-RODRÍGUEZ,Juan Manuel TIRADO-GALLEGOS,Carlos Horacio ACOSTA-MUÑIZ,Delia Esther PÁRAMO-CALDERÓN,Magali ORDÓÑEZ-GARCÍA,José de Jesús ORNELAS-PAZ,Paul Baruk ZAMUDIO-FLORES,Claudio RIOS-VELASCO,Gabriel GALLEGOS-MORALES

doi:10.1590/fst.28117

Abstract

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.

Highlights

Corn, Zea mays L. (Poales: Poaceae), is the second most important grain crop worldwide in terms of production and consumption
The hybrid corn showed the highest starch content, with its starch showing higher fat, moisture and protein contents than those of the tested corn landraces (Table 1). These starches obtained from hybrid corn could be classified and used as normal corn starches (Aparicio-Saguilán et al, 2004; Hardacre & Clark, 2006)
Lipids and proteins in starch granules can increase their functionality; the protein in starch granules is associated with grain hardness, while the lipids can significantly reduce the swelling capacity of the starch paste

Summary

Introduction

Zea mays L. (Poales: Poaceae), is the second most important grain crop worldwide in terms of production and consumption. Corn is used as human food, cattle feed and as a source of several industrial products and sub-products, such as starch, which is a polysaccharide that accumulates as granules of different sizes, shapes and composition and represents 86 to 89% of the grain endosperm (Agama-Acevedo et al, 2005; Eliasson, 2004). It is composed of two homopolysaccharides of glucose, amylose and amylopectin, with linear and branched structures, respectively (Liu et al, 2002). The functional properties of corn hybrids, could have a potential use in the industry to obtain some products such as starch, flour, corn syrup or dextrose, pureed grain, corn oil, ethanol, paper and charcoal

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