Salinas Moreno Y, Herrera Corredor J A, Castillo Merino J, Pérez Herrera P
CEVAMEX, Departamento de Ingeniería Agroindustrial, Universidad Autónoma, Chapingo, México.
Arch Latinoam Nutr. 2003 Jun;53(2):188-93.
Changes in starch characteristics caused by alkaline-cooking in two corn genotypes (hard and soft) were studied in the present work. Color, pH, pasting properties (Brabender viscoamylograph), water sorption, solubility, swelling power and thermal analysis (Differential scanning calorimetry) were determined in starches previously extracted, from raw and alkaline-cooked hard and soft corns. A reduction in maximum viscosity peak, temperature at the endothermic peak and swelling power at 90 degrees C, and an increase in solubility was observed in starches obtained from both hard and soft corn after alkaline-cooking. Starch from hard corn showed an increment in initial pasting temperature after alkaline-cooking. Alkaline-cooking induced higher modifications in hard than in soft corn starch, probably as a result of its endosperm type and grain hardness, although optimum cooking times were used for each corn genotype.
本研究探讨了碱煮对两种玉米基因型（硬粒型和软粒型）淀粉特性的影响。对预先从生的和碱煮后的硬粒型及软粒型玉米中提取的淀粉，测定了颜色、pH值、糊化特性（布拉班德粘度仪）、吸水性、溶解性、膨胀力和热分析（差示扫描量热法）。碱煮后，硬粒型和软粒型玉米的淀粉均出现最大粘度峰值降低、吸热峰温度降低、90℃时膨胀力降低以及溶解性增加的现象。碱煮后，硬粒型玉米淀粉的初始糊化温度升高。尽管对每种玉米基因型都采用了最佳蒸煮时间，但碱煮对硬粒型玉米淀粉的改性作用比对软粒型玉米淀粉的改性作用更大，这可能是由于其胚乳类型和籽粒硬度所致。
