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Characteristics of starch isolated from maize as a function of grain storage temperature

2013; Elsevier BV; Volume: 102; Linguagem: Inglês

10.1016/j.carbpol.2013.11.019

1879-1344

Ricardo Tadeu Paraginski, Nathan Levien Vanier, Khalid Moomand, Maurício de Oliveira, Elessandra da Rosa Zavareze, Ricardo Marques e Silva, Cristiano Dietrich Ferreira, M. C. Elias,

Phytase and its Applications

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.