The effect of the electromagnetic field on the physicochemical properties of isolated corn starch obtained of plants from irradiate seeds

Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great indust...

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Bibliographic Details
Published in:International journal of biological macromolecules 2023-05, Vol.236, p.123981-123981, Article 123981
Main Authors: Suárez-Rivero, Deivis, Marin-Mahecha, Olga, Ojeda-Barrera, Lizeth, Ortiz-Aguilar, Jannet, de J Guzman-Hernandez, Tomas, Millan-Malo, Beatriz, Alonso-Gómez, Leonardo A., Rodriguez-Garcia, Mario E.
Format: Article
Language:English
Subjects:
Chemical composition
Electromagnetic Fields
Endosperm
Seeds - chemistry
Starch
Starch - chemistry
Structural modification
Submicroscopic structure
Zea mays - chemistry
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Summary:Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great industrial importance of starch, this study investigates how EMF affects the physicochemical properties of starch. Mother seed were exposed to three different intensities 23, 70, and 118 μT for 15 days. Except for a slight porosity on the surface of the starch of the grains of plants exposed to higher EMF, the starch showed no morphological differences between the different treatments and the control (according to scanning electron microscopy). The X-ray patterns showed that the orthorhombic structure was kept constant, unaffected by the intensity of EMF. However, the pasting profile of starch was affected, and a decrease in the peak viscosity was obtained when the intensity of EMF increased. In contrast to the control plants, FTIR shows characteristic bands which can be attributed to the stretching of the CO bonds at wave number 1.711 cm−1. EMF can be considered a physical modification of starch.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2023.123981