TY - JOUR
T1 - Physicochemical and morphological characteristics of nixtamalized maize starch
AU - Méndez-Montealvo, Guadalupe
AU - Trejo-Espino, José L.
AU - Paredes-López, Octavio
AU - Bello-Pérez, Luis A.
PY - 2007/6
Y1 - 2007/6
N2 - The effect of nixtamalization on physicochemical and morphological characteristics of starch was studied. Determination of total starch, ash and amylose content, of swelling and solubility, gelatinization characteristics and morphological studies were carried out in starch isolated from native (S) and nixtamalized (NS) maize flours. Thermal analysis showed that nixtamalization produced starch annealing due to the higher gelatinization temperature obtained for NS. However, S had slightly lower enthalpy values. The swelling profile was similar for both starches, but the solubility values at the temperatures assessed were slightly higher in the NS samples. At temperatures below gelatinization, the granules showed the Maltese cross while at higher temperatures only ghost of granules were observed. The nixtamalized starch had larger granule sizes than the native starch, due to the partial swelling produced in the heating during the nixtamalization process. Larger granule sizes were also observed by image analysis, because major axis and area parameters were higher in NS samples than in S samples. The nixtamalization process produced changes in chemical, thermal and morphological characteristics, becoming important in products obtained from nixtamalized maize.
AB - The effect of nixtamalization on physicochemical and morphological characteristics of starch was studied. Determination of total starch, ash and amylose content, of swelling and solubility, gelatinization characteristics and morphological studies were carried out in starch isolated from native (S) and nixtamalized (NS) maize flours. Thermal analysis showed that nixtamalization produced starch annealing due to the higher gelatinization temperature obtained for NS. However, S had slightly lower enthalpy values. The swelling profile was similar for both starches, but the solubility values at the temperatures assessed were slightly higher in the NS samples. At temperatures below gelatinization, the granules showed the Maltese cross while at higher temperatures only ghost of granules were observed. The nixtamalized starch had larger granule sizes than the native starch, due to the partial swelling produced in the heating during the nixtamalization process. Larger granule sizes were also observed by image analysis, because major axis and area parameters were higher in NS samples than in S samples. The nixtamalization process produced changes in chemical, thermal and morphological characteristics, becoming important in products obtained from nixtamalized maize.
KW - Differential scanning calorimetry
KW - Images analysis
KW - Nixtamalization
UR - http://www.scopus.com/inward/record.url?scp=34250829195&partnerID=8YFLogxK
U2 - 10.1002/star.200600591
DO - 10.1002/star.200600591
M3 - Artículo
SN - 0038-9056
VL - 59
SP - 277
EP - 283
JO - Starch/Staerke
JF - Starch/Staerke
IS - 6
ER -