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Characterization of the physicochemical and thermal properties of unexplored starches with potential industrial uses from six Brazilian maize landraces
2013; Wiley; Volume: 65; Issue: 11-12 Linguagem: Inglês
10.1002/star.201200236
ISSN2192-4236
AutoresJosiane Callegaro Raguzzoni, José A. Lopes‐da‐Silva, Marcelo Maraschin, Ivonne Delgadillo,
Tópico(s)Agricultural and Food Sciences
ResumoStarch - StärkeVolume 65, Issue 11-12 p. 938-946 Research Article Characterization of the physicochemical and thermal properties of unexplored starches with potential industrial uses from six Brazilian maize landraces Josiane Callegaro Raguzzoni, Josiane Callegaro Raguzzoni Department of Chemistry, Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro, Aveiro, PortugalSearch for more papers by this authorJosé A. Lopes da Silva, José A. Lopes da Silva Department of Chemistry, Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro, Aveiro, PortugalSearch for more papers by this authorMarcelo Maraschin, Marcelo Maraschin Plant Morphogenesis and Biochemistry Laboratory, Agrarian Science Center, Federal University of Santa Catarina, Florianópolis, BrazilSearch for more papers by this authorIvonne Delgadillo, Corresponding Author Ivonne Delgadillo [email protected] Department of Chemistry, Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro, Aveiro, PortugalDepartment of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal Fax: +351-234370084Search for more papers by this author Josiane Callegaro Raguzzoni, Josiane Callegaro Raguzzoni Department of Chemistry, Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro, Aveiro, PortugalSearch for more papers by this authorJosé A. Lopes da Silva, José A. Lopes da Silva Department of Chemistry, Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro, Aveiro, PortugalSearch for more papers by this authorMarcelo Maraschin, Marcelo Maraschin Plant Morphogenesis and Biochemistry Laboratory, Agrarian Science Center, Federal University of Santa Catarina, Florianópolis, BrazilSearch for more papers by this authorIvonne Delgadillo, Corresponding Author Ivonne Delgadillo [email protected] Department of Chemistry, Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro, Aveiro, PortugalDepartment of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal Fax: +351-234370084Search for more papers by this author First published: 15 November 2013 https://doi.org/10.1002/star.201200236Citations: 4Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Starches isolated from six maize landraces from Brazil were investigated for their physicochemical, morphological, structural and thermal properties and compared to a commercial maize starch (COM). Similarities (chemical composition) and differences (structural characteristics) were observed. The crystallinity of starches ranged between 18.5 and 25.0%. The swelling power at 65°C ranged between 3.00 g/g Pires (PIR) and 4.82 g/g Mato Grosso (MT), whereas at 90°C varied between 18.8 g/g (PIR) and 23.9 g/g (MT), differing from COM, i.e., 14.6 g/g. The starch granule's morphology and size determined by SEM showed polyhedral and spherical shapes and a heterogeneous size distribution between 1.7 and 25 µm. The gelatinization process studied by DSC showed that transition temperatures (T0, Tp, Tc) ranged between 61.0–65.9, 67.5–71.7, and 75.2–76.8°C, respectively, and enthalpies (ΔHgel) between 11.4 and 13.3 (J/g). The retrogradation properties were analyzed after storage for 7, 14, and 40 days at 4°C; the retrogradation degree changed with the time and among the different starches, as well as the transition temperatures and enthalpies, which were lower than those observed for the gelatinization process. Other parameters like gelatinization and retrogradation temperature range (Rgel, Rret) and PHI were analyzed. Rgel was faster for BR and slower for MT, while Rret was broader than the corresponding gelatinization and PHI was not significantly different among the studied starches, except for the BR (slightly higher value). References 1 White, P. J., in: A. R. Hallauer (Ed.), Specialty Corns, CRC Press, London 2001, CD ROM. 2 Zeven, A. 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