Effect of steeping time on the starch properties from ground whole corn

Ground whole corn was steeped for various time intervals (8, 16, 24, 32 and 40 h) in SO2 solution, at 52 °C. The isolated starch, obtained by corn wet-milling, was characterized determining starch yields and gelatinisation parameters such as onset (To), peak temperature (Tp), conclusion (Tc), enthal...

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Detalles Bibliográficos
Autores principales:	Pérez, Oscar E., Haros, Claudia Mónica
Publicado:	2003
Materias:	Ground corn Starch Thermal properties Wet milling Annealing Comminution Enthalpy Gelation pH Proteins Zea mays
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n3_p281_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v60_n3_p281_Perez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v60_n3_p281_Perez
record_format	dspace
spelling	paper:paper_02608774_v60_n3_p281_Perez2023-06-08T15:22:32Z Effect of steeping time on the starch properties from ground whole corn Pérez, Oscar E. Haros, Claudia Mónica Ground corn Starch Thermal properties Wet milling Annealing Comminution Enthalpy Gelation pH Proteins Wet milling Starch Zea mays Ground whole corn was steeped for various time intervals (8, 16, 24, 32 and 40 h) in SO2 solution, at 52 °C. The isolated starch, obtained by corn wet-milling, was characterized determining starch yields and gelatinisation parameters such as onset (To), peak temperature (Tp), conclusion (Tc), enthalpy (ΔH) and peak height index (PHI). Damaged granules and the starch granule size were tested through microscopic techniques. The results obtained were compared with the control sample (whole corn kernels steeped during 40 h at same condition). Greater starch yields were obtained from ground corn than whole kernels, and they increased with longer steeping time, confirming the largest disrupting action of SO2 in the protein matrix when using ground corn. Starch recovery levels varied from 95.7% to 98.4%, and they were also higher than ones from whole kernels (85.1%). Several differences were detected between the physical properties of the starch samples recoveries from corn ground at different steeping times and those of starch recovered from whole kernels. Great homogeneity in the size distribution of starch granules were reached by using steeping times from 16 to 32 h. ΔH values showed a slight increase with steeping time as well as PHI, in addition, a narrow range of gelatinisation temperature was obtained. Annealing, different size distribution, changes in the damaged granules and protein contents are responsible of the different starch properties. © 2003 Elsevier Ltd. All rights reserved. Fil:Perez, 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. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n3_p281_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v60_n3_p281_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	Ground corn Starch Thermal properties Wet milling Annealing Comminution Enthalpy Gelation pH Proteins Wet milling Starch Zea mays
spellingShingle	Ground corn Starch Thermal properties Wet milling Annealing Comminution Enthalpy Gelation pH Proteins Wet milling Starch Zea mays Pérez, Oscar E. Haros, Claudia Mónica Effect of steeping time on the starch properties from ground whole corn
topic_facet	Ground corn Starch Thermal properties Wet milling Annealing Comminution Enthalpy Gelation pH Proteins Wet milling Starch Zea mays
description	Ground whole corn was steeped for various time intervals (8, 16, 24, 32 and 40 h) in SO2 solution, at 52 °C. The isolated starch, obtained by corn wet-milling, was characterized determining starch yields and gelatinisation parameters such as onset (To), peak temperature (Tp), conclusion (Tc), enthalpy (ΔH) and peak height index (PHI). Damaged granules and the starch granule size were tested through microscopic techniques. The results obtained were compared with the control sample (whole corn kernels steeped during 40 h at same condition). Greater starch yields were obtained from ground corn than whole kernels, and they increased with longer steeping time, confirming the largest disrupting action of SO2 in the protein matrix when using ground corn. Starch recovery levels varied from 95.7% to 98.4%, and they were also higher than ones from whole kernels (85.1%). Several differences were detected between the physical properties of the starch samples recoveries from corn ground at different steeping times and those of starch recovered from whole kernels. Great homogeneity in the size distribution of starch granules were reached by using steeping times from 16 to 32 h. ΔH values showed a slight increase with steeping time as well as PHI, in addition, a narrow range of gelatinisation temperature was obtained. Annealing, different size distribution, changes in the damaged granules and protein contents are responsible of the different starch properties. © 2003 Elsevier Ltd. All rights reserved.
author	Pérez, Oscar E. Haros, Claudia Mónica
author_facet	Pérez, Oscar E. Haros, Claudia Mónica
author_sort	Pérez, Oscar E.
title	Effect of steeping time on the starch properties from ground whole corn
title_short	Effect of steeping time on the starch properties from ground whole corn
title_full	Effect of steeping time on the starch properties from ground whole corn
title_fullStr	Effect of steeping time on the starch properties from ground whole corn
title_full_unstemmed	Effect of steeping time on the starch properties from ground whole corn
title_sort	effect of steeping time on the starch properties from ground whole corn
publishDate	2003
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n3_p281_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v60_n3_p281_Perez
work_keys_str_mv	AT perezoscare effectofsteepingtimeonthestarchpropertiesfromgroundwholecorn AT harosclaudiamonica effectofsteepingtimeonthestarchpropertiesfromgroundwholecorn
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Effect of steeping time on the starch properties from ground whole corn

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