Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

• Published in: CYTA: journal of food Vol. 11; no. sup1; pp. 67 - 74
• Main Authors: Palacios-Fonseca, A.J., Castro-Rosas, J., Gómez-Aldapa, C.A., Tovar-Benítez, T., Millán-Malo, B.M., del Real, A., Rodríguez-García, M.E.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01.05.2013; Taylor & Francis Ltd
• Subjects: almidón de maíz; amilopectina; amilosa; amylopectin; amylose; corn starch; functional properties of starch; isolation method; método de aislamiento; propiedades funcionales de almidón
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2012.761651

Corn starches were isolated using three different methods: water steeping, alkaline steeping, and acid steeping. The effects on their structural, micro structural, thermal, and chemical properties were evaluated, with especial emphasis in the alkaline process that is close related to the nixtamalization process. The isolation method influences the amylose content, crystallinity, and enthalpy of the starch granules. Scanning electron microscopy showed that the isolation method produced changes on the surface of the granules, and in some cases there were holes on the surface. Method 2 (the alkaline method) produces the starch granules with low protein and fat content and there was an increase in the enthalpy for this method, that can be explained in terms of thermodynamics by the increase of particles into the starch granules, which was confirmed by an increase in the ash content. A negative correlation between these variables was found (r = −0.99), while a positive correlation between enthalpy and amylose content was also found (r = 1).