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Comparison of Starch from Flint Corn with that from Dent Corn and Potato

Authors
Journal
LWT - Food Science and Technology
0023-6438
Publisher
Elsevier
Publication Date
Volume
29
Issue
4
Identifiers
DOI: 10.1006/fstl.1996.0053
Disciplines
  • Chemistry

Abstract

Abstract The physical, chemical and functional properties of starch isolated from corn grown in Alberta, predominantly flint, and dent corn grown in Ontario and U.S.A. were evaluated. Starch isolated from Alberta-grown potato was used for comparison. Starch from Alberta corn had the smallest amylose content. It also exhibited slightly lower gelatinization temperatures and enthalpy of gelatinization. Amylose content positively influenced enthalpy of gelatinization and syneresis at 4°C, and negatively affected syneresis at −15°C and water binding capacity. Starches from the three locations were similar in their susceptibility to α-amylase hydrolysis, measured by the release of soluble carbohydrate, and under scanning electron microscopy. Potato starch had different properties from the corn starches.

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