Extracción y caracterización de almidón de maíz (zea mays) a partir de variedades amiláceas producidas en el departamento de Itapúa

Abstract

The quality of corn starch (Zea mays L) extracted from two varieties developed in the department of Itapúa (GV-252 and GV-253), was determined. By application of simple methodology of wet milling, starch was extracted with very good degree of purity, fine texture and white color. The moisture ranged between 9 and 10 g% and ashes 0.110 g% for both varieties. Protein and fat were slightly higher than commercial standards. The paste properties of both varieties are typical of corn starch, the pasting temperature was 80°C. The viscosity at the start of heating to 95° C and then half an hour at this temperature show very little difference (B / A = 1 and 0.81 for GV-252 and GV-253 respectively). During cooling to 50° C increased the viscosity indicating their tendency to retrogradation. (620 UB for GV-252 and 712 UB for GV-253), however, the paste exhibits good stability once cooked and cooled to 50 ° C (570 UB GV-252 GV and 640 UB-253). Enzymatic hydrolysis was performed up to values of 40 DE from being a dark brown syrup and slightly sweet. Starches of both varieties are of good quality and can be used as thickeners, stabilizers and gelling agents in refrigerated and frozen foods.