Maize: Grain structure, composition, milling, and starch characteristics

Maize: Nutrition Dynamics and Novel Uses

Volumn , Issue , 2013, Pages 65-76

  Singh, Narpinder ^a   Kaur, Amritpal ^a   Shevkani, Khetan ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84930787753     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-81-322-1623-0_5     Document Type: Chapter

References (45)

1. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182-6187
2. Adom KK, Sorrells ME, Liu RH (2005) Phytochemical and antioxidant activity of milled fractions of different wheat varieties. J Agric Food Chem 53:2297-2306
3. Aoki H, Kuze N, Kato Y (2002) Anthocyanins isolated from purple corn (Zea mays L.). FFI J 199:41-45
4. Badenhuizen NP (1969) The biogenesis of starch granules in higher plants. Appleton-Century-Crofts, New York
5. Bahnassey YA, Breene WM (1994) Rapid visco-analyzer pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch 46:134-141
6. Banks W, Greenwood CT (1975) Starch and its components. Edinburgh University Press, Edinburgh, p 121
7. Barichello V, Yada RY, Coffin RH, Stanley DW (1990) Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition. J Food Sci 54:1054-1059
8. Becker R, Wheeler EL, Lorenz K, Stafford AE, Grosjean OK, Betschart A, Saunders RM (1981) A compositional study of amaranth grain. J Food Sci 46:1175-1180
9. Boyer CD, Liu KC (1985) The interaction of endosperm genotype and genetic background. Part 1. Differences in chromatographic profiles of starches from nonmutant and mutant endosperms. Starch/Staerke 37:73
10. Campbell MR, White PJ, Pollak LM (1994) Dosage effect at the sugary-2 locus on maize starch structure and function. Cereal Chem 71:464-478
11. de la Parra C, Serna SO, Liu RH (2007) Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortilla and tortilla chips. J Agric Food Chem 55:4177-4183
12. Englyst HN, Kingman SM, Cummings JH (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46:S33-S50
13. Englyst K, Englyst H, Hudson G, Cole T, Cummings J (1999) Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. Am J Clin Nutr 69:448-454
14. FAOSTAT (2012) Available online: http:faostat.fao.org/ default.aspx
15. Foster-Powell K, Holts S, Brand-Miller JC (2002) International table of glycemic index and glycemic load values. Am J Clin Nutr 76:5-56
16. Fredriksson H, Bjorck I, Andersson R, Liljeberg H, Silverio J, Elliasson AC, Aman P (2000) Studies on -amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato. Carbohydr Polym 43:81-87
17. Gunaratne A, Hoover R (2002) Effect of heat-moisture treatment on the structure and physico-chemical properties of tuber and root starches. Carbohydr Polym 49:425-437
18. Hoebler C, Karinthi A, Chiron H, Champ M, Barry JL (1999) Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. Eur J Clin Nutr 53:360-366
19. Hood LF, Arneson VG (1976) In vitro digestibility of hydroxypropyl distarch phosphate and unmodified tapioca starch. Cereal Chem 53:282-290
20. Inouchi N, Glover DV, Sugimoto Y, Fuwa H (1984) Developmental changes in starch properties of several endosperm mutants of maize. Starch 38:8-12
21. Jenkins AL (2007) The glycemic index: looking back 25 years. Cer Foods World 52:50-53
22. Jenkins PJ, Donald AM (1995) The influence of amylose on starch granule structure. Int J Biol Macromol 17:315-321
23. Jenkins D, Wolever T, Taylor R et al (1981) Glycemic index of foods: A physiological basis for carbohydrate exchange. Am J Clin Nutr 34:362-366
24. Larson K (1980) Inhibition of starch gelatinization by amylose-lipid complex formation. Starch 32:125-129
25. Li J, Corke H (1999) Physico-chemical properties of maize starches expressing dull and sugary-2 mutants in different genetic backgrounds. J Agric Food Chem 47:4939-4943
26. Liu H, Ramsden L, Corke H (1997) Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohydr Polym 34:283-289
27. Lopez-Martinez LX, Oliart-Ros RM, Valerio-Alfaro G, Lee CH, Parkin KL, Garcia HS (2009) Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT-Food Sci Technol 42:1187-1192
28. Ludwig D (2000) Dietary glycemic index and obesity. J Nutr 130:280S-283S
29. McPherson AE, Jane J (1999) Comparison of waxy potato with other root and tuber starches. Carbohydr Polym 40:57-70
30. Moreno YS, Hernandez DR, Velazquez AD (2005) Extraction and use of pigments from maize grains (Zea mays L.) as colorants in yogurt. Arch Latinoam Nutr 55:293-298
31. Morita T, Ito Y, Brown IL, Ando R, Kiriyama S (2007) In vitro and in vivo digestibility of native maize starch granules varying in amylose contents. J AOAC Int 90:1628-1634
32. Nelson O, Pan D (1995) Starch synthesis in maize endosperm. Annu Rev Plant Physiol Plant Mol Biol 46:475-496
33. Perera C, Lu Z, Jane J (2001) Comparison of physicochemical properties and structures of sugary-2-cornstarch with normal and waxy cultivars. Cereal Chem 78:249-256
34. Sandhu KS, Singh N, Lim ST (2007) Functional properties of normal, waxy and sugary corn starches. J Food Sci Tech 44:565-571
35. Sen A, Bergvinson D, Miller S, Atkinson J, Gary FR, Thor AJ (1994) Distribution and microchemical detection of phenolic acids, flavonoids, and phenolic acid amides in maize kernels. J Agric Food Chem 42:1879-1883
36. Singh N, Singh J, Kaur L, Sodhi NS, Gill BS (2003) Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem 81:219-231
37. Singh N, Inouchi N, Nishinari K (2006) Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize. Food Hydrocoll 20:923-935
38. Singh N, Singh S, Shevkani K (2011) Maize: composition, bioactive constitutes and unleavened bread. In: Preedy VR, Watson RR, Patel VB (eds) Flour and breads and their fortification in health and disease prevention. Elsevier, London, p 89
39. Stevens DJ, Elton GAH (1971) Thermal properties of starch/water system. I. Measurement of heat of gelatinization by differential scanning calorimetry. Starch 23:8-11
40. Tester RF, Karkalas J, Qi X (2004) Starch composition, fine structure and architecture (Review). J Cereal Sci 39:151-165
41. Topping DL, Clifton PM(2001) Short chain fatty acids and human colonic function-roles of resistant starch and non-starch polysaccharides. Physiol Rev 81:1031-1064
42. Vandeputte GE, Vermeylen R, Geeroms J, Delcour JA (2003) Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinization behaviour of granular starch. J Cereal Sci 38:43-52
43. Vasanthan T, Bhatty RS (1996) Physicochemical properties of small and large-granule starches of waxy, regular, and high-amylose barleys. Cereal Chem 73:199-207
44. Yuan RC, Thompson DB, Boyer CD (1993) Fine structure of amylopectin in relation to gelatinization and retrogradation behaviour of maize starches from three waxcontaining genotypes in two inbred lines. Cereal Chem 70:81-89
45. Zhang GY, Ao ZH, Hamaker BR (2006) Slow digestion property of native cereal starches. Biomacromol 7:3252-3258