Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch

A semi-dent corn hybrid was laboratory batch-steeped at 52 °C in a sulfur dioxide solution (2500 ppm) and sulfur dioxide solution with lactic acid (2500 ppm SO2+0.5% v/v lactic acid) for various time intervals. Starch was laboratory wet milled and gelatinization characteristics were analyzed by diff...

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Detalles Bibliográficos
Autores principales:	Pérez, Oscar E., Haros, Claudia Mónica
Publicado:	2001
Materias:	Agricultural products Composition effects Fatty acids Starch Thermodynamics Corn steeping Food processing
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v48_n3_p251_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v48_n3_p251_Perez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v48_n3_p251_Perez
record_format	dspace
spelling	paper:paper_02608774_v48_n3_p251_Perez2025-07-30T18:00:48Z Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch Pérez, Oscar E. Haros, Claudia Mónica Agricultural products Composition effects Fatty acids Starch Thermodynamics Corn steeping Food processing A semi-dent corn hybrid was laboratory batch-steeped at 52 °C in a sulfur dioxide solution (2500 ppm) and sulfur dioxide solution with lactic acid (2500 ppm SO2+0.5% v/v lactic acid) for various time intervals. Starch was laboratory wet milled and gelatinization characteristics were analyzed by differential scanning calorimeter (DSC). Starch isolated from corn steeped in SO2 solution alone had higher peak temperatures and narrower gelatinization range as the steeping time increased. This demonstrated that the wet milling process anneals corn starch during the isolation procedure. Such an effect was less pronounced when starch was milled from corn steeped with lactic acid. Higher starch yields were obtained from corn steeped in sulfur dioxide solution with lactic acid. Fil:Pérez, O.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v48_n3_p251_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v48_n3_p251_Perez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Agricultural products Composition effects Fatty acids Starch Thermodynamics Corn steeping Food processing
spellingShingle	Agricultural products Composition effects Fatty acids Starch Thermodynamics Corn steeping Food processing Pérez, Oscar E. Haros, Claudia Mónica Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
topic_facet	Agricultural products Composition effects Fatty acids Starch Thermodynamics Corn steeping Food processing
description	A semi-dent corn hybrid was laboratory batch-steeped at 52 °C in a sulfur dioxide solution (2500 ppm) and sulfur dioxide solution with lactic acid (2500 ppm SO2+0.5% v/v lactic acid) for various time intervals. Starch was laboratory wet milled and gelatinization characteristics were analyzed by differential scanning calorimeter (DSC). Starch isolated from corn steeped in SO2 solution alone had higher peak temperatures and narrower gelatinization range as the steeping time increased. This demonstrated that the wet milling process anneals corn starch during the isolation procedure. Such an effect was less pronounced when starch was milled from corn steeped with lactic acid. Higher starch yields were obtained from corn steeped in sulfur dioxide solution with lactic acid.
author	Pérez, Oscar E. Haros, Claudia Mónica
author_facet	Pérez, Oscar E. Haros, Claudia Mónica
author_sort	Pérez, Oscar E.
title	Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
title_short	Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
title_full	Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
title_fullStr	Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
title_full_unstemmed	Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
title_sort	corn steeping: influence of time and lactic acid on isolation and thermal properties of starch
publishDate	2001
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v48_n3_p251_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v48_n3_p251_Perez
work_keys_str_mv	AT perezoscare cornsteepinginfluenceoftimeandlacticacidonisolationandthermalpropertiesofstarch AT harosclaudiamonica cornsteepinginfluenceoftimeandlacticacidonisolationandthermalpropertiesofstarch
_version_	1840328237186547712

Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch

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