title: Effect of lime concentration on gelatinized maize starch dispersions properties.
abstract: Maize starch was lime-cooked at 92 °C with 0.0-0.40% w/w Ca(OH)2. Optical micrographs showed that lime disrupted the integrity of insoluble remnants (ghosts) and increased the degree of syneresis of the gelatinized starch dispersions (GSD). The particle size distribution was monomodal, shifting to smaller sizes and narrower distributions with increasing lime concentration. X-ray patterns and FTIR spectra showed that crystallinity decreased to a minimum at lime concentration of 0.20% w/w. Lime-treated GSD exhibited thixotropic and viscoelastic behaviour. In the linear viscoelastic region the storage modulus was higher than the loss modulus, but a crossover between these moduli occurred in the non-linear viscoelastic region. The viscoelastic properties decreased with increased lime concentration. The electrochemical properties suggested that the amylopectin-rich remnants and the released amylose contained in the continuous matrix was firstly attacked by calcium ions at low lime levels (<0.20% w/w), disrupting the starch gel microstructure.
authors.affiliation: Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km 38.5 Carretera México-Texcoco, Texcoco 56230, Mexico.
authors.forename: C
authors.initials: C
authors.lastname: Lobato-Calleros
authors.affiliation: Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km 38.5 Carretera México-Texcoco, Texcoco 56230, Mexico. Electronic address: carmenhernandezjaimes@gmail.com.
authors.forename: C
authors.initials: C
authors.lastname: Hernandez-Jaimes
authors.affiliation: Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico.
authors.forename: G
authors.initials: G
authors.lastname: Chavez-Esquivel
authors.affiliation: Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico.
authors.forename: M
authors.initials: M
authors.lastname: Meraz
authors.affiliation: Instituto Mexicano del Petróleo, Programa de Investigación en Integridad de Ductos, Lázaro Cárdenas No. 152, Col. San Bartolo Atepehuacan, México, D. F. 07730, Mexico.
authors.forename: E
authors.initials: E
authors.lastname: Sosa
authors.affiliation: Departamento de Quimica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico.
authors.forename: V H
authors.initials: VH
authors.lastname: Lara
authors.affiliation: Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico.
authors.forename: J
authors.initials: J
authors.lastname: Alvarez-Ramirez
authors.affiliation: Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico.
authors.forename: E J
authors.initials: EJ
authors.lastname: Vernon-Carter
mesh_terms: D017610:Calcium Compounds / Q000737:chemistry*; D002850:Chromatography, Gel; D003296:Cooking; D004548:Elasticity; D010087:Oxides / Q000737:chemistry*; D010316:Particle Size; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry*
chemical_list: D017610:Calcium Compounds; D010087:Oxides; D013213:Starch; C016538:lime
keywords: Crystallinity; Electrical properties; Gelatinized maize starch dispersions; Lime cooking; Rheology