In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace

Mexican blue maize (Zea mays L.) grains have been scantily appraised concerning their impact on human health, as dietary carbohydrates. The purpose of this study was to investigate the in-vitro digestion properties of wet-milled blue native maize starches obtained from an array of fifteen Mexican genotypes Elotero Sinaloa landrace. The total starch, amylose content and resistant starch in the blue raw maize starches varied from 99.32 to 99.60%, 16.49-26.50% and 0.44-2.85%, respectively. The modified first-order model adequately predicted the kinetics of starch digestion. Although native starches from blue maize were digested almost entirely (>97%), considerable variability was observed in the rates of hydrolysis (K), which ranged from 0.0020 to 0.0047 min−1. The blue raw maize starches had low hydrolysis index (HI) and average glycemic index (GHAVG), which varied from 13.84 to 20.29% and 48.00-52.36%, respectively. Overall, the results suggest that native starches of the collection of Mexican blue maize could be valuable information for the development of functional food, particularly when slow or minimum starch digestion is highly desired.