Physicochemical and Technological Properties of the Starch from Corn (Zea mays) Variety P-7928.
Starch is the main chemical component of corn grain (Zea mays) grain with values between 72% and 85%. The physicochemical and technological properties of corn starch are closely related to its variety and structure. The objective of this research was then to characterize and analyze the physicochemi...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 508 - 516 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Apr2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=184805176&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 184805176 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2025 vid: 13 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 184805176 184805176 184805176 10.12944/CRNFSJ.13.1.35 184805176 ppf: 508 ppct: 8 formats: fmt: @attributes: type: P tig: atl: Physicochemical and Technological Properties of the Starch from Corn (Zea mays) Variety P-7928. aug: au: GONZALEZ-GONGORA, IVAN TARON-DUNOYER, ARNULFO QUINTANA-MARTINEZ, SOMARIS ELENA GARCIA-ZAPATEIRO, LUIS ALBERTO affil: Department, Institute of Pharmacy and Food, University of Havana, Havana, Cuba. sug: subj: Corn Analysis Glucans Analysis Colombia Chemistry, Physical Analysis of Variance Data Analysis Software ab: Starch is the main chemical component of corn grain (Zea mays) grain with values between 72% and 85%. The physicochemical and technological properties of corn starch are closely related to its variety and structure. The objective of this research was then to characterize and analyze the physicochemical properties of starch obtained from corn var. P-7928. The degree of hydrolysis of native and gelatinized starch was calculated. The water holding capacity (WHC) was evaluated in 2% starch suspensions heated to 60, 70, 80, and 90 ° C. The water solubility index was determined by gravimetry. Starch from corn var. P-7928 has a syneresis of 45% in 15 days; the degree of hydrolysis was 21% and that of the gelatinized starch was 98%. The maximum WHC was 50% at a temperature of 90°C and the water solubility index was 20 at 60°C. According to the results found, the starch of this variety has good properties compared to commercial starches on the market, making this variety a potential candidate for the obtaining of starch. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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