Isolation and characterization of starch from pigmented maizes;Aislamiento y caracterización del almidón de maíces pigmentados

Agrociencia

Volumn 39, Issue 4, 2005, Pages 419-429

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

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c Unidad Irapuato   (Mexico)

^d Colegio de Postgraduados ^*  (Mexico)

Author keywords

Microscopy; Physiochemical properties; Pigmented maize

Indexed keywords

LYCHNIS CHALCEDONICA; ZEA MAYS;

EID: 27444447361     PISSN: 14053195     EISSN: 14053195     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. AACC American Association of Cereal Chemists. 2000. Approved Methods of the AACC. 10th ed. The Association. St. Paul, MN.
2. Asp, N. G., J. M. M. Van Amelsvoort and J. G. A. J. Hautvast. 1996. Nutritional implications of resistant starch. Nutr. Res. Rev. 9: 1-31.
3. Billeb de Sinibaldi, A. C., y R. Bressani, R. 2001. Characteristicas de cocción de once variedades de maíz. Arch. Latinoam. Nutr. 51: 86-94.
4. Biliaderis, C. G. 1991. The structure and interactions of starch with food constituents. Can. J. Physiol. Pharmacol. 69: 60-78.
5. Blanshard, J. M. V. 1987. Starch granule structure and function: a physicochemical approach. In: Starch: Properties and Potential. Galliard, T. (ed) New York, USA. pp: 16-54.
6. French, D. 1984. Organization of starch granules. In: Starch: Chemistry and Technology. Whistler, R. L., J. N. BeMiller, and E. F. Paschall (eds). Academic Press, New York. pp: 183-247.
7. Fujita, S., T. Lida, and G. Fujiyama. 1992. Relationship between gelatinization temperature and enthalpy of starch from graminous crops by DSC. Starch/Stärke 44: 456-461.
8. Gómez, M. H., R. D. Waniska, and L. W Rooney. 1991. Starch characterization of nixtamalized corn flour. Cereal Chem. 6: 578-582.
9. Gómez, H. M., J. K Lee, V. M. Mc Donough, R. D. Waniska, and L. W. 1992. Corn starch changes during tortilla and tortilla chip processing. Cereal Chem. 69: 275-279.
10. Goñi, I., A. García-Alonso, and F. Saura-Calixto. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 17: 427-437.
11. Hernández-Lauzardo, A. N., M. G. Mendez-Montealvo, M.G. Velazquez del Valle, J. Solorza-Feria, and L. A. Bello-Pérez. 2004. Isolation and partial characterization of Mexican Oxalis tuberosa starch. Starch/Stärke 56:357-363.
12. Hizukuri, S. 1986. Polymodal distribution of the chain lengths of amylopectins and its significance. Carbohydr. Res. 4: 342-347.
13. Hoover., R. and R. Ratnayake. 2002. Determination of total amylose content of starch. In: Current Protocols in Food Analytical Chemistry. Wrolstad, R. E., T. E. Acree, H. An, E. A. Deker, M. A. Penner, D. S. Deir, S. J. Schwartz, C. F. Shoemaker and P. Sporns (eds). John Wiley, NY. Section E, Unit 2-3.
14. Imberty, A., H. Chanzy, S. Perez, A. Buleon, and V. Tran. 1988. The double-helical nature of the crystalline part of A-starch. J. Molec. Biol. 201: 365-378.
15. Ji, Y., K. Seetharaman, K. Wong, L. M. Pollak, S. Duvick, J. Jane, and P. J. White. 2003. Thermal and structural properties of unusual starches from developmental corn lines. Carbohydr. Polym. 51: 439-450.
16. Kaupinnen, J. K., D. J. Moffat, H. H. Mantsch, and D. G. Camerum. 1981. Fourier self-deconvulation: A method for resolving intrinsically overlappen bands. Applied Spectroscopy 35: 271-276.
17. Krieger, K. M., L. M. Pollak, T. J. Brumm, and P. J. White. 1998. Effects of pollination method and growing location on starch thermal properties of corn hybrids. Cereal Chem. 75: 656-659.
18. Lee, L. S., E. U. Chang, J.W.Rhim, B. S. Ko, and S. W. Choi. 1997. Isolation and identification of anthocyanins from purple sweet potatoes. J. Food Sci. Nutr. 2: 83-88.
19. Lewandowicz, G., T. Jankowski, and J. Fornal. 2000. Effect of microwave radiation on physicochemical properties and structure of cereal starches. Carbohydr. Polym. 42: 193-199.
20. Liu, H. J., C. Leliévre, and W. Ayoung. 1991. A study of starch gelatinization using differential scanning calorimetry, X-ray and birefringence measurements. Carbohydr. Polym. 210: 175-182.
21. Oates, C. G. 1997. Towards an understanding of starch granules structure and hydrolysis. Trends Food Sci. Tech. 8: 375-382.
22. Ortega, R. A., J. Sanchez, G. F. Castillo, y J. M. Hernández, 1991. Estado actual sobre los maíces nativos de México. In: Avances en el Estudio de los Recursos Fitogeneticos de México. Ortega R., P.G. Palomino, H.F. Castillo, G.V.A. González y M. Livera (eds). SOMEFI, A.C. México. pp: 161-196.
23. Paredes-López, O., and M. E. Saharópulos-Paredes, 1983. A review of tortilla production technology. Bakers Digest. 13: 16-25.
24. Paredes-López, O., M. L. Schevenin, D. Hernández-López, and A. Cárabez-Trejo. 1989. Amaranth starch-isolation and partial characterization. Starch /Stärke 41: 205-207.
25. Rendón-Villalobos, R., L. A. Bello-Pérez, P. Osorio-Díaz, J. Tovar, and O. Paredes-López. 2002. Effect of storage time on in vitro digestibility and resistant starch content in nixtamal, masa and tortilla. Cereal Chem. 79: 340-344.
26. Robin, J. P., C. Mercier, R. Charbonniere, and A. Guilbot. 1974. Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem. 51: 389-409.
27. Rusell, P. L., and B. O. Juliano. 1983. Differential scanning calorimetry of rice starches. Starch/Stärke 35: 382-386.
28. Salinas Moreno, Y. 2000. Antocianinas en granos de maíces criollos mexicanos. Tesis de Doctorado. Colegio de Posgraduados. Montecillo, México. 102 p.
29. Sánchez-Hernández, L. J. Solorza-Feria, M. G. Méndez-Montealvo, O. Paredes-López, and L. A. Bello-Pérez. 2002. Isolation and partial characterization of okenia (okenia hypogaea) starch. Starch/Stárke 54: 193-197.
30. Sevenou, O., S. E. Hill, I. A. Farhat, and J. R. Mitchell. 2002. Organisation of the external region of the starch granule as determined by infrared spectroscopy. Int. J. Biol. Macrom. 3: 79-85.
31. Smits, A. L. M., F. C. Ruhnau, J. F. G. Vliegenthart, and J. J. G. Van Soest. 1998. Ageing of starch based systems as observed with FT-IR and solid state NMR spectroscopy. Starch/Stärke. 50: 478-483.
32. SPSS para Windows. 1996. Programación y Análisis Estadístico. M. Ferrán A. (ed.). Mc-Graw Hill, México, D.F. 608 p.
33. Stavric, B. 1994. Antimutagens and anticarcinogens in foods. Food Chem. Toxicol. 32: 79-90.
34. Tester, R. F., J. Karkalas, and X. Qi. X. 2004. Starch- composition, fine structure and architecture. J. Cereal Sci. 39: 151-165.
35. Van Soest, J. J. G., H. Tournois, D. de Wit, and J. F. G. Vliegenthart. 1995. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydr. Res. 279: 201-214.
36. Wang, L. Z., and P. J. White. 1994. Functional properties of oat starches and relationships among functional and structural characteristics. Cereal Chem. 71: 451-458.
37. Wang, H., G. Cao, and R. L.Prior R.L. 1997. The oxygen radical absorbing capacity and anthocyanins. J. Agric. Food Chem. 45: 304-309.
38. Wellhausen, E. J., L. M. Roberts, E. Hernández, and P. C. Mangelsdorf. 1951. Razas de maíz en México. Su origen, características y distribución. In: Xolocotzia. Obras de Efraín Hernández Xolocotzi. Revista de Geografía Agrícola. Tomo II Universidad Autónoma de Chapingo. pp: 609-732.
39. Yoo, S. H., and J. L. Jane. 2002. Structural and physical characteristics of waxy and other wheat starches. Carbohydr. Polym. 49: 297-305.
40. Yuan, R. C., D. B. Thompson, and C. D. Boyer. 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.