International journal of biological macromoleculesAnthocyaninsStarchZea maysSpectroscopyFourier Transform Infrared
Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility.
Daniel Edivaldo García-Valle, Madai López-Silva, Juan José Figueroa-González, Bernabé Laureano-López, Luis Martin Sánchez-Magaña
Published: 202610.1016/j.ijbiomac.2025.149500
Abstract
This study highlights the modulatory role of anthocyanins on the structures of starch and protein during the cooking of tortillas made with pigmented maize (red and blue). Structural changes were assessed using FTIR, DSC, and XRD. FTIR analysis revea…
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