title: Characteristics of starch isolated from maize as a function of grain storage temperature.
abstract: Considering the importance of maize starch and the lack of knowledge about the effects of storage temperature on the isolated starch properties; maize grains were stored during 12 months at different temperatures (5, 15, 25 and 35 °C). The extraction yield and the physicochemical, thermal, pasting, crystallinity and morphological properties of starches were determined. The starch isolated from grains stored at 35 °C was yellowish and showed a 22.1% decrease in starch extraction yield compared to freshly harvested maize grains. At 35 °C, a reduction in crystallinity was observed by the end of 12 months, despite a parallel rearrangement of the starch chains which resulted in an increase in X-ray peak intensities, gelatinisation temperatures and enthalpy. The starch isolated from maize grains stored at 35 °C appears to have smaller granules, which presents some points in their surface, potentially attributed to the protein matrix compressing the granules within maize grains.
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: paraginskiricardo@yahoo.com.br.
authors: Ricardo Tadeu
authors: RT
authors: Paraginski
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil; Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States.
authors: Nathan Levien
authors: NL
authors: Vanier
authors: Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada.
authors: Khalid
authors: K
authors: Moomand
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Maurício
authors: M
authors: de Oliveira
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Elessandra da Rosa
authors: Eda R
authors: Zavareze
authors: Department of Electron Microscopy, Federal University of Pelotas, 96015-560 Pelotas, RS, Brazil.
authors: Ricardo
authors: R
authors: Marques e Silva
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Cristiano Dietrich
authors: CD
authors: Ferreira
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Moacir Cardoso
authors: MC
authors: Elias
mesh_terms: D002152:Calorimetry, Differential Scanning; D003116:Color; D018360:Crystallography, X-Ray; D008855:Microscopy, Electron, Scanning; D012995:Solubility; D013213:Starch / Q000302:isolation & purification*; D013696:Temperature; D003313:Zea mays / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Crystallinity; Maize; Pasting properties; Starch; Storage temperature