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Biology and Life Sciences Forum
Volume 20
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10.3390/IECBM2022-13380
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Abstract

Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications †

by
Elisa Domínguez-Hernández
1,*,
Jorge Rangel-Hernández
1,
Eduardo Morales-Sánchez
2 and
Marcela Gaytán-Martínez
1,*
1
Programa de Posgrado en Alimentos del Centro de la República, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro 76010, Mexico
2
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Instituto Politécnico Nacional, Santiago de Querétaro 76090, Mexico
*
Authors to whom correspondence should be addressed.
†
Presented at the 2nd International Electronic Conference on Biomolecules: Biomacromolecules and the Modern World Challenges, 1–15 November 2022; Available online: https://iecbm2022.sciforum.net/.
Biol. Life Sci. Forum 2022, 20(1), 7; https://doi.org/10.3390/IECBM2022-13380
Published: 1 November 2022
(This article belongs to the Proceedings of The 2nd International Electronic Conference on Biomolecules: Biomacromolecules and the Modern World Challenges)
Versions Notes

Abstract

:
This study investigated the changes in the physicochemical properties of maize starch on nixtamalized flours produced with ohmic heating (OH). Samples were prepared using the following OH process variables and levels: cooking temperature (85 and 90 °C), heating time (0, 5 and 10 min) and voltage (120 and 130 V). Changes were studied using their viscosity profiles, differential scanning calorimetry (DSC), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results indicated that flour viscosity was affected by increasing time and/or temperature, but also by greater electrical fields. This was due to gelatinization and electroporation, shown as damage of the starch granule in SEM. DSC and XRD indicated not only gelatinization and loss of crystalline structures, but also formation of new amylose–lipid interactions, stabilizing the starch system and causing lower peak viscosity.

Supplementary Materials

The presentation material of this work is available online at https://www.mdpi.com/article/10.3390/IECBM2022-13380/s1.

Author Contributions

Conceptualization, E.D.-H., M.G.-M. and J.R.-H.; methodology, E.D.-H., M.G.-M. and E.M.-S.; formal analysis, E.D.-H., M.G.-M., E.M.-S. and J.R.-H.; investigation, E.D.-H. and J.R.-H.; resources, M.G.-M. and E.M.-S.; data curation, J.R.-H.; writing—original draft preparation, E.D.-H.; writing—review and editing, E.D.-H. and M.G.-M.; visualization, J.R.-H.; supervision, M.G.-M. and E.M.-S.; project administration, M.G.-M.; funding acquisition, M.G.-M. and E.D.-H. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by CONACyT–Mexico grants 363301 and 412715; UAQ grant FOVIN-2018.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Conflicts of Interest

The authors declare no conflict of interest.
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Share and Cite

MDPI and ACS Style

Domínguez-Hernández, E.; Rangel-Hernández, J.; Morales-Sánchez, E.; Gaytán-Martínez, M. Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications. Biol. Life Sci. Forum 2022, 20, 7. https://doi.org/10.3390/IECBM2022-13380

AMA Style

Domínguez-Hernández E, Rangel-Hernández J, Morales-Sánchez E, Gaytán-Martínez M. Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications. Biology and Life Sciences Forum. 2022; 20(1):7. https://doi.org/10.3390/IECBM2022-13380

Chicago/Turabian Style

Domínguez-Hernández, Elisa, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, and Marcela Gaytán-Martínez. 2022. "Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications" Biology and Life Sciences Forum 20, no. 1: 7. https://doi.org/10.3390/IECBM2022-13380

APA Style

Domínguez-Hernández, E., Rangel-Hernández, J., Morales-Sánchez, E., & Gaytán-Martínez, M. (2022). Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications. Biology and Life Sciences Forum, 20(1), 7. https://doi.org/10.3390/IECBM2022-13380

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