Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule

The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch granules from pigmented blue maize and carry out the morphological, physicochemical...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2009-03, Vol.64 (1), p.18-24
Main Authors: Utrilla-Coello, Rubi G, Agama-Acevedo, Edith, de la Rosa, Ana Paulina Barba, Martinez-Salgado, Jose L, Rodriguez-Ambriz, Sandra L, Bello-Perez, Luis A
Format: Article
Language:English
Subjects:
anatomy and morphology
Biological and medical sciences
Blue maize
Cereal and baking product industries
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Ecology
Electrophoresis, Gel, Two-Dimensional
Food industries
Food Science
Fundamental and applied biological sciences. Psychology
Microscopy, Electron, Scanning
Nutrition
Original Paper
Particle Size
Plant Physiology
Plants, Genetically Modified
starch
Starch - analysis
Starch - metabolism
Starch - ultrastructure
Starch and starchy product industries
Starch Synthase - metabolism
Starch synthases
Zea mays - chemistry
Zea mays - enzymology
Zea mays - ultrastructure
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Summary:The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch granules from pigmented blue maize and carry out the morphological, physicochemical, and biochemical characterization studies. The proximate composition of starch granules showed high protein contents, after purification, the blue maize starch presented lower protein amount than starch from white maize (control). Although the purity of starch granules was increased, the damaged starch (determined for the Maltase cross absence) was also increased. Scanning electron microscopy showed the presence of some pores and channels in the blue maize starch. The electrophoretic protein profiles showed differences in the bands that correspond to the enzymes involved in the starch biosynthesis; these differences could explain the variation in morphological characteristics of blue maize starches against starch from white maize.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-008-0106-8