Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch.

Autor: Timm NDS; Department of Agroindustry Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Rural Sciences Center, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil. Electronic address: newiton.silva.timm@hotmail.com., Ramos AH; Department of Agroindustry Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil. Electronic address: adriano.hirsch@hotmail.com., Ferreira CD; Technological Institute in Food for Health, University of Vale do Rio dos Sinos, São Leopoldo, Rio Grande do Sul 93022-750, Brazil. Electronic address: cristiano.d.f@hotmail.com., Biduski B; Post-graduate Program in Food Science and Technology, University of Passo Fundo, 99052-900 Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: babi_biduski@hotmail.com., Eicholz ED; Brazilian Agricultural Research Corporation, 96010-971 Pelotas, Rio Grande do Sul, Brazil. Electronic address: eberson.eicholz@embrapa.br., Oliveira M; Department of Agroindustry Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Plant Science Department, Rothamsted Research, Harpenden, United Kingdom. Electronic address: mauricio@labgraos.com.br.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2020 Dec 15; Vol. 165 (Pt A), pp. 354-364. Date of Electronic Publication: 2020 Sep 28.
DOI: 10.1016/j.ijbiomac.2020.09.197
Abstrakt: The objective of this study was to evaluate the effects of drying temperature (30, 50, 70, and 90 °C) and genotype (yellow floury corn, white floury corn, and yellow flint corn) on the morphology and technological and thermal properties of corn starch. The white and yellow genotypes with floury endosperm (soft) had spherical starch granules, while the granules of the yellow flint genotype were polyhedral. White floury corn showed higher extraction yield, higher resistance during granules' swelling before the physical collapse, as it was not affected by the increase in drying temperature, and at 90 °C it presented higher breakdown and energy necessary for gelatinization. There were peak viscosity and gelatinization enthalpy reduction on starch from yellow floury corn and yellow flint corn according to the increase in drying temperature. Drying temperatures below 50 °C are indicated for all genotypes studied. White floury corn is indicated due to the higher extraction yield presented. Yellow floury corn is indicated for application in chilled and frozen products due to lower starch retrogradation. The yellow flint corn is indicated for application as a thickening agent due to higher gel hardness.
Competing Interests: Declaration of competing interest The authors declare that they have no conflict of interest.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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