Effect of ground corn steeping on starch properties

Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C in sulphurous acid solution (0.20%) at different steep times (8, 16, 24, 32 and 40h) were investigated. The isolated starch obtained by wet milling was characterised by determining pasting properties i...

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Detalles Bibliográficos
Autores principales: Haros, Claudia Mónica, Pérez, Oscar E.
Publicado: 2006
Materias:
Ground corn
LM
Microstructure
Pasting properties
SEM
Starch
Steep time
Thermal properties
Zea mays
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v222_n1-2_p194_Haros
http://hdl.handle.net/20.500.12110/paper_14382377_v222_n1-2_p194_Haros
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_14382377_v222_n1-2_p194_Haros
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spelling paper:paper_14382377_v222_n1-2_p194_Haros2023-06-08T16:15:49Z Effect of ground corn steeping on starch properties Haros, Claudia Mónica Pérez, Oscar E. Ground corn LM Microstructure Pasting properties SEM Starch Steep time Thermal properties Zea mays Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C in sulphurous acid solution (0.20%) at different steep times (8, 16, 24, 32 and 40h) were investigated. The isolated starch obtained by wet milling was characterised by determining pasting properties in Rapid Visco Analyser (RVA), retrogradation enthalpy in differential scanning calorimetry (DSC), and microstructure of granules in light (LM) and scanning electron microscopy (SEM). Milling before steeping and long steep time caused reduction in peak, hot paste, cool paste, breakdown and setback viscosities. Steep time provoked an increase in the retrogradation temperatures (onset and peak), whereas no significant differences were found in retrogradation enthalpy. Microstructure characteristics analysed by SEM showed many cracks and cavities on surface in samples steeped 8h, whereas samples steeped 40h showed a great alteration and disruption of their inner layer. LM with polarised light confirmed that starches retained birefringence with several differences depending on the steep time. The use of ground kernels allowed a better steep solution-endosperm interaction, which caused changes in rheological, thermal and microstructural starch characteristics. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Perez, O.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2006 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v222_n1-2_p194_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v222_n1-2_p194_Haros
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
LM
Microstructure
Pasting properties
SEM
Starch
Steep time
Thermal properties
Zea mays
spellingShingle Ground corn
LM
Microstructure
Pasting properties
SEM
Starch
Steep time
Thermal properties
Zea mays
Haros, Claudia Mónica
Pérez, Oscar E.
Effect of ground corn steeping on starch properties
topic_facet Ground corn
LM
Microstructure
Pasting properties
SEM
Starch
Steep time
Thermal properties
Zea mays
description Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C in sulphurous acid solution (0.20%) at different steep times (8, 16, 24, 32 and 40h) were investigated. The isolated starch obtained by wet milling was characterised by determining pasting properties in Rapid Visco Analyser (RVA), retrogradation enthalpy in differential scanning calorimetry (DSC), and microstructure of granules in light (LM) and scanning electron microscopy (SEM). Milling before steeping and long steep time caused reduction in peak, hot paste, cool paste, breakdown and setback viscosities. Steep time provoked an increase in the retrogradation temperatures (onset and peak), whereas no significant differences were found in retrogradation enthalpy. Microstructure characteristics analysed by SEM showed many cracks and cavities on surface in samples steeped 8h, whereas samples steeped 40h showed a great alteration and disruption of their inner layer. LM with polarised light confirmed that starches retained birefringence with several differences depending on the steep time. The use of ground kernels allowed a better steep solution-endosperm interaction, which caused changes in rheological, thermal and microstructural starch characteristics.
author Haros, Claudia Mónica
Pérez, Oscar E.
author_facet Haros, Claudia Mónica
Pérez, Oscar E.
author_sort Haros, Claudia Mónica
title Effect of ground corn steeping on starch properties
title_short Effect of ground corn steeping on starch properties
title_full Effect of ground corn steeping on starch properties
title_fullStr Effect of ground corn steeping on starch properties
title_full_unstemmed Effect of ground corn steeping on starch properties
title_sort effect of ground corn steeping on starch properties
publishDate 2006
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v222_n1-2_p194_Haros
http://hdl.handle.net/20.500.12110/paper_14382377_v222_n1-2_p194_Haros
work_keys_str_mv AT harosclaudiamonica effectofgroundcornsteepingonstarchproperties
AT perezoscare effectofgroundcornsteepingonstarchproperties
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