Abstract

AGAMA-ACEVEDO, Edith et al. Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz . INCI [online]. 2004, vol.29, n.11, pp.643-649. ISSN 0378-1844.

Starch from two pigmented corn varieties (black and blue) and from white corn (control) were analyzed before and after being subjected to a traditional process termed ‘nixtamalization’. Amylose apparent content was higher in starch obtained from processed corn, as the acyl group of anthocyanins can form a complex after the ‘nixtamalization’ process, this complex is disrupted leading to more amylose. Starch isolated from black processed corn had a darker color. The ‘nixtamalization’ process decreased anthocyanins content, more so in starch from blue corn, because in this pigmented corn, the anthocyanins are present in the grain endosperm and become more exposed as the proteins of the underlying cell layer are solubilized, part of them being lost during processing. The X-ray diffraction pattern of starch isolated from ‘nixtamalized’ and ‘non-nixtamalized’ corn was of the A-type, with slight changes in the size and form of the peaks. The short-range order showed an arrangement of the crystalline structure in the starch isolated from blue and white processed corns, but the starch from black corn had a decreased value in the crystallinity after ‘nixtamalization’. The gelatinization temperature in starches from processed pigmented corn was higher than the non-processed counterpart due to annealing that stabilizes the polysaccharide structure. The information obtained can help understand the underlying phenomena taking place during processing and storage of products prepared from these corns, whose anthocyanins are considered nutraceutical components.

Keywords : Almidón; Antocianinas; Maíz Pigmentado; Nixtamalización.