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Physicochemical properties of starches from vitreous and floury endosperms from the same maize kernels

Author:
Xu, Ahui, Lin, Lingshang, Guo, Ke, Liu, Tianxiang, Yin, Zhitong, Wei, Cunxu
Source:
Food chemistry 2019 v.291 pp. 149-156
ISSN:
0308-8146
Subject:
amylose, corn, crystal structure, endosperm, enthalpy, enzymatic hydrolysis, gelatinization temperature, physicochemical properties, principal component analysis, retrogradation, seeds
Abstract:
Starches were isolated from vitreous and floury endosperms from the same kernels, and their physicochemical properties were investigated to reveal their differences. Starch from vitreous endosperm had more surface indentations, larger granule size, and higher contents of protein, amylose and damaged starch than that from floury endosperm. Both starches from vitreous and floury endosperms exhibited A-type crystalline structure, but starch from vitreous endosperm had lower relative crystallinity and lamellar peak intensity than that from floury endosperm. Starch from floury endosperm had higher gelatinization temperature and enthalpy but lower gelatinization temperature range and percentage of retrogradation than that from vitreous endosperm. Native starch from floury endosperm was more resistant to enzyme hydrolysis than that from vitreous endosperm. Gelatinized and retrograded starches had similar digestion properties between starches from vitreous and floury endosperms. Principal component analysis indicated that starches from vitreous and floury endosperms had significant differences in their physicochemical properties.
Agid:
6366782