Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10602172 | Carbohydrate Polymers | 2012 | 8 Pages |
Abstract
⺠The nixtamalization, production and storage of tortillas (4 ± 1°C) caused many changes in starch structure, resulting in a increased crystallinity and higher content of resistant starch. IR analysis showed a band at 1047 cmâ1. Using techniques as IR, Raman and CP/MAS 13CMNR spectroscopy on retrograded starch of maize tortillas stored for 10 days we found that lime treatment is promoting a more ordered structure, due to enhanced protein-starch interactions. The overall results of this study, suggests that nixtamalization affected the starch and protein structures of corn and also enhanced the protein-starch-lipids interactions. The increase of RS on tortillas stored for 10 days can reduce the glycemic response in humans. This feature is important for people with type 2 diabetes.
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Authors
A. Flores-Morales, M. Jiménez-Estrada, R. Mora-Escobedo,