ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2009
Blue maize: morphology and starch synthase characterization of starch granule.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 18 citations in OpenAlex.
- Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- ADP-Glucose Pyrophosphorylase Is Located in the Plastid and Cytosol in the Pulp of Tropical Banana Fruit (Musa acuminata).Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
- Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2017Article
- Grain and tortilla quality in landraces and improved maize grown in the highlands of Mexico.Plant foods for human nutrition (Dordrecht, Netherlands) · 2011Article
- Physicochemical, rheological and structural characteristics of starch in maize tortillas.Plant foods for human nutrition (Dordrecht, Netherlands) · 2010Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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