TY - JOUR
T1 - Thermal and rheological properties of nixtamalized maize starch
AU - Mendez-Montealvo, G.
AU - Sánchez-Rivera, M. M.
AU - Paredes-López, O.
AU - Bello-Pérez, L. A.
N1 - Funding Information:
Financial support from the Coordinación General de Posgrado e Investigación-IPN (CGPI-IPN), COFAA-IPN and EDI-IPN are gratefully acknowledged.
PY - 2006/12/15
Y1 - 2006/12/15
N2 - The effect of nixtamalization process on thermal and rheological characteristics of corn starch was studied. Starch of raw sample had higher gelatinization temperature than its raw counterpart, because, the Ca2+ ions stabilize starch structure of nixtamalized sample; however, the enthalpy values were not different in both samples. The temperature of the phase transition of the retrograded starches (raw and nixtamalized) were not different at the storage times assessed, but the enthalpy values of the above mentioned transition was different, indicating a lower reorganization of the starch structure in the nixtamalized sample. The viscoamylographic profile showed differences between both starches, since raw starch had higher peak viscosity than the nixtamalized sample due to partial gelatinization of some granules during this heat treatment. Rheological test showed that at low temperature (25 °C) the raw and nixtamalized starches presented different behaviour; however, the elastic characteristic was more important in the starch gel structure. The nixtamalization process produced changes in thermal and rheological characteristics becoming important in those products elaborated from nixtamalized maize.
AB - The effect of nixtamalization process on thermal and rheological characteristics of corn starch was studied. Starch of raw sample had higher gelatinization temperature than its raw counterpart, because, the Ca2+ ions stabilize starch structure of nixtamalized sample; however, the enthalpy values were not different in both samples. The temperature of the phase transition of the retrograded starches (raw and nixtamalized) were not different at the storage times assessed, but the enthalpy values of the above mentioned transition was different, indicating a lower reorganization of the starch structure in the nixtamalized sample. The viscoamylographic profile showed differences between both starches, since raw starch had higher peak viscosity than the nixtamalized sample due to partial gelatinization of some granules during this heat treatment. Rheological test showed that at low temperature (25 °C) the raw and nixtamalized starches presented different behaviour; however, the elastic characteristic was more important in the starch gel structure. The nixtamalization process produced changes in thermal and rheological characteristics becoming important in those products elaborated from nixtamalized maize.
KW - Nixtamalization
KW - Retrogradation
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=33751343025&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2006.05.009
DO - 10.1016/j.ijbiomac.2006.05.009
M3 - Artículo
C2 - 16806453
SN - 0141-8130
VL - 40
SP - 59
EP - 63
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
IS - 1
ER -