Plant Foods for Human Nutrition

, Volume 64, Issue 1, pp 18–24 | Cite as

Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule

  • Rubi G. Utrilla-Coello
  • Edith Agama-Acevedo
  • Ana Paulina Barba de la Rosa
  • Jose L. Martinez-Salgado
  • Sandra L. Rodriguez-Ambriz
  • Luis A. Bello-Perez
Original Paper

Abstract

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.

Keywords

Blue maize Starch Morphology Starch synthases 

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Rubi G. Utrilla-Coello
    • 1
  • Edith Agama-Acevedo
    • 1
  • Ana Paulina Barba de la Rosa
    • 2
  • Jose L. Martinez-Salgado
    • 2
  • Sandra L. Rodriguez-Ambriz
    • 1
  • Luis A. Bello-Perez
    • 1
  1. 1.Centro de Desarrollo de Productos Bióticos del IPN.YautepecMéxico
  2. 2.Instituto Potosino de Investigación Científica y TecnológicaSan Luis PotosíMexico

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