Morphological characteristics and physicochemical properties of the coproducts from wet milling of waxy maize starch (original) (raw)

2017, Journal of Thermal Analysis and Calorimetry

The aim of this work was to evaluate the morphological characteristics and physicochemical properties of coproducts obtained in wet milling of waxy maize starch (WMS). Coproduct A was obtained from the sieving process and was characterized by its high content of dietary fiber and starch (44 and 37 g 100 g-1 , respectively), and the coproduct B was obtained from the flotation and decantation of the aqueous part and showed high contents of proteins and lipids (16 and 32 g 100 g-1 , respectively). Micrographs showed higher content of WMS and dietary fiber in coproduct A. Both the coproducts showed a diffraction pattern of X-ray type A with higher definition of peaks in coproduct A. There was not significant difference between the gelatinization temperatures of coproducts A and B (73.47 and 73.90°C, respectively), since the WMS granules did not degrade during extraction steps of WMS. Coproduct A showed higher waxy maize starch content retained during the wet processing, with T p 73.47°C, DH 47.34 J g-1 and relative crystallinity 67.10%. Principal component analysis showed both the morphological and physicochemical behaviors were important in the discrimination of coproducts from wet milling of waxy maize. Coproduct A can be used as raw material in the preparation of bakery products due to the high fiber content and higher WMS content. On the other hand, coproduct B did not show viscosity but showed higher content of lipid and protein; then, it is indicated to be used as a supplement of lipids and proteins in preparations of food products.

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