Effects of traditional processing upon starch molecular characteristics in pigmented corn varieties;Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz

Interciencia

Volumn 29, Issue 11, 2004, Pages

  Agama Acevedo, Edith ^a   Ottenhof, Marie Astrid ^b   Farhat, Imad M ^f   Paredes López, Octavio ^c   Ortíz Cereceres, Joaquín ^d   Bello Pérez, Luis A ^e  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

^d Emerito del Col de Postgraduados ^*  (Mexico)

^e Yautepec Jojutla   (Mexico)

^f NONE

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE; CORN; CRYSTALLINITY; NIXTAMALIZATION;

CRYSTAL STRUCTURE; NETWORK PROTOCOLS; PROTEINS; STARCH; STORAGE (MATERIALS); SYNCHRONIZATION; X RAY DIFFRACTION;

PLANTS (BOTANY);

ZEA MAYS;

EID: 19944428074     PISSN: 03781844     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Abdel-Aal ESM, Hulc P (1999) A rapid method for quantifying in total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem. 76: 350-354.
2. Bilieb de Sinibaldi AC, Bressani R (2001) Características de cocción de once variedades de maíz. Arch. Latinoam. Nutr. 51: 86-94.
3. Campus-Baypoli ON, Rosas-Burgos EC, Torres-Chávez PI, Ramírez-Wong B, Serna-Saldívar SO (1999) Physicochemical changes of starch during maize tortilla production. Starch/ Stärke 51: 173-177.
4. Fossen T, Cabrita L, Andersen OM (1998) Colour and stability of pure anthocyanins influenced by pH including the alkaline region. Food Chem. 63: 435-440.
5. Francis FJ (1987) Food Colorimetry: Measurement and interpretation. En Jowitt R, Escher F, Kent M, McKenna B, Roques M (Eds.) Physical Properties of Foods. Elsevier Applied Science. New York, EEUU. pp. 237-249.
6. French D (1984) Organization of starch granules. In Starch: Chemistry and Technology. Academic Press. New York, EEUU. pp. 183-247.
7. Goḿez MH, Waniska RD, Rooney LW (1991) Starch characteriza tion of nixtamalized corn flour. Cereal Chem. 6: 578-582.
8. Gómez HM, Lee JK, McDonough VM. Waniska RD, Rooney LW (1992) Corn starch changes during tortilla and tortilla chip processing. Cereal Chem. 69: 275-279.
9. González-Alquinzones U (1995) El maíz y su conservation, Trillas. México, pp 11-29.
10. Goñi I, García-Alonso A, Saura-Calixto F (1997) A starch hydrolysis procedure to estimate glycémic index. Nutr. Res. 17: 427-437.
11. Hizukuri S (1986) Polymodal distribution of the chain lengths of amylopectins and its significance. Carbohydrate Res. 4: 342-347.
12. Hoover R, Ratnayake R (2002) Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem. 78: 489-498.
13. Imberty A, Chanzy H, Pérez S, Buleon A, Tran V (1988) The double-helical nature of the crystalline part of A-starch. J. Molec. Biol. 201: 365-378.
14. Kaupinnen JK, Moffat DJ, Mantsch HH, Camerum DG (1981) Fourier self-deconvulation: A method for resolving intrinsically overlapped bands, Appl. Spectrosc. 35: 271-276.
15. Lee LS, Chang EU, Rhim JW, Ko BS, Cho SW (1997) Isolation and identification of anthocyanins from purple sweet potatoes. J. Food Sci. Nutr. 2: 83-88.
16. Oates CG (1997) Towards an understanding of starch granules structure and hydrolysis. Trends Food Sci. Tech. 8: 375-382.
17. Ortega RA, Sánchez J, Castillo GF, Hernández JM (1991) Estado actual sobre los maíces nativos de México. En Avances en el estudio de los recursos filogenéticos de México. Somefi. México, pp. 161-196.
18. Rendón-Villalobos R, Bello-Pérez LA, Osorio-Díaz P, Tovar J, Paredes-López O (2002) Effect of storage time on in vitro digestibility and resistant starch content in nixtamal, masa and tortilla. Cereal Chem. 79: 340-344.
19. Robin JP, Mercier C, Charbonniere R, Guilbot A (1974) Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem. 51: 389-409.
20. Robles RR, Murray ED, Paredes-López O (1988) Physicochemi cal changes of maize starch during the lime-heat treatment for tortilla making. Int. J. Food Sci. Techn. 23: 91-98.
21. Salinas-Moreno Y (2000) Antocianinas en granos de maíces criollos mexicanos. Tesis. Colegio de Posgraduados. Montecillo, México. 102 pp.
22. Salinas-Moreno Y, Martínez-Bustos F, Soto-Hernández M, Ortega-Paczka R, Arellano-Vázquez JL (2003) Efecto de la nixtamalización sobre las antocianinas del grano de maíces pigmentados. Agrociencia 37: 617-628.
23. Sevenou O, Hill SE, Farhat IA, Mitchell JR (2002) Organisation of the external region of the starch granule as determined by infrared spectroscopy. Int. J. Biol. Macromol. 3: 79-85.
24. Smits AL, Ruhnau MFC, Vliegenthart JFG Van Soest JJG (1998) Ageing of starch based systems as observed with FT-IR and solid state NMR spectroscopy. Starch/Starke 50: 478-483.
25. Stavric B (1994) Antimutagens and anticarcinogens in foods. Food Chem. Toxicol. 32: 79-90.
26. Van Soest JJG, Tournois H, Wit D, Vliegenthart JFG (1995) Shortrange structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydrate Res. 279: 201-214.
27. Wang H, Cao G, Prior RL (1997) The oxygen radical absorbing capacity and anthocyanins. J. Agric, Food Chem. 45: 304-309.
28. Wellhausen EJ, Roberts LM, Hernández E, Mangelsdorf PC (1951) Razas de maíz en México. Su origen, características y distribución. En Xolocotzia Obras de Efraín Hernández Xolocotzi. Revista de Geografía Agrícola. México, pp. 609-732.
29. Yau JC, Waniska RD, Rooney LW (1994) Effects of food additives on storage stability of corn tortillas. Cereal Foods World 39: 396-402.
30. Yoo SH, Jane JL (2002) Structural and physical characteristics of waxy and other wheat starches. Carbohydrate Polymers. 49: 297-305.
31. Yuan RC, Thompson DB, Boyer CD (1993) Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chem. 70: 81-89.