Physicochemical, thermal and rheological properties of three native corn starches

BUSTILLOS-RODRÍGUEZ, Juan Carlos; TIRADO-GALLEGOS, Juan Manuel; ORDÓÑEZ-GARCÍA, Magali; ZAMUDIO-FLORES, Paul Baruk; ORNELAS-PAZ, José de Jesús; ACOSTA-MUÑIZ, Carlos Horacio; GALLEGOS-MORALES, Gabriel; PÁRAMO-CALDERÓN, Delia Esther; RIOS-VELASCO, Claudio

doi:10.1590/fst.28117

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Original Article • Food Sci. Technol 39 (1) • 2019 • https://doi.org/10.1590/fst.28117 copy

Physicochemical, thermal and rheological properties of three native corn starches

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The hybrid corn starch also showed the highest G’ and G” values. The tested starches showed similar T_p, T_c, and ΔH values. The amylose contents ranged from 21.5 to 22.4%, with starch from blue corn showing the highest amylose content. All starches were white, with L values ranging from 93.6 to 99.5. The light absorbance of the starch gels increased with storage time. The obtained results demonstrated that the physicochemical, thermal and rheological properties of corn starch are highly dependent on the corn type.

Keywords:
corn type; maize; polysaccharides; functionality; technological uses; bromatological composition

Physicochemical properties	Starch source
Physicochemical properties	Blue corn	White corn	Hybrid corn
Ash (%)	0.1 ± 0.0^a	0.1 ± 0.0^a	0.1 ± 0.0^a
Fat (%)	0.2 ± 0.0^b	0.2 ± 0.0^b	0.4 ± 0.0^a
Moisture (%)	6.5 ± 0.1^b	6.9 ± 0.0 ^b	8.5 ± 0.1^a
Protein (%)	1.1 ± 0.1^b	1.2 ± 0.2^b	2.0 ± 0.2^a
Yield (%)	16.9 ± 0.7^bc	18.7 ± 0.3^b	23.5 ± 1.2^a
Color
L	93.6 ± 0.2^c	99.5 ± 0.0^a	98.4 ± 0.2^b
a	1.4 ± 0.0^a	-0.4 ± 0.0^b	-1.3 ± 0.2^c
b	0.9 ± 0.1^b	0.2 ± 0.0^c	2.9 ± 0.3^a
Approximate granule size (µm)	13.3 ± 1.1^b	19.0 ± 1.0^a	21.4 ± 0.8^a

Transition temperatures and gelatinization enthalpy for corn starch
Starch source	T_o (°C)	T_p (°C)	T_c (°C)	ΔH (J g^-1)
Blue corn	66.9 ± 0.3^ab	71.6 ± 0.1^a	79.8 ± 0.2^a	11.4 ± 0.8^a
White corn	67.5 ± 0.2^a	72.2 ± 0.1^a	80.9 ± 0.1^a	13.4 ± 0.8^a
Hybrid corn	65.6 ± 0.7^b	70.6 ± 0.6^a	79.2 ± 0.6^a	12.9 ± 1.0^a

Starch source	TG’ (°C)	Peak G’ (Pa)	Peak G” (Pa)	Peak tan δ
Blue corn	71.2 ± 0.0^a	7,012 ± 542^b	1,356 ± 69^b	0.19 ± 0.0^a
White corn	70.0 ± 0.0^b	6,410 ± 177^b	1,556 ± 205^ab	0.24 ± 0.0^a
Hybrid corn	67.1 ± 0.1^c	9,547 ± 270^a	1,950 ± 141^a	0.20 ± 0.0^a

Starch source	Water binding capacity (%)	Amylose (%)	Light absorbance (640 nm)
Starch source	Water binding capacity (%)	Amylose (%)	0 h	24 h	48 h	72 h	96 h	120 h
Blue corn	89.6 ± 3.3^b	22.4 ± 1.6 ^a	2.3 ± 0.2^a	2.5 ± 0.0^a	2.6 ± 0.1^a	2.7 ± 0.0^a	2.7 ± 0.0^a	2.7 ± 0.0^a
White corn	103.9 ± 3.3^a	21.9 ± 5.7 ^a	2.3 ± 0.0^a	2.3 ± 0.0^b	2.5 ± 0.0^ab	2.4 ± 0.0^b	2.5 ± 0.0^b	2.5 ± 0.0^b
Hybrid corn	106.2 ± 3.2^a	21.5 ± 2.9 ^a	1.9 ± 0.0^b	2.2 ± 0.0^c	2.3 ± 0.0^b	2.4 ± 0.0^b	2.4 ± 0.0^c	2.5 ± 0.0^b

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[1] * Corresponding author: claudio.rios@ciad.mx