Characteristics of starch isolated from maize as a function of grain storage temperature.

Carbohydrate polymers

PubMedID: 24507259

Paraginski RT, Vanier NL, Moomand K, de Oliveira M, Zavareze Eda R, Marques e Silva R, Ferreira CD, Elias MC. Characteristics of starch isolated from maize as a function of grain storage temperature. Carbohydr Polym. 2014;10288-94.
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.