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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Autores principales: Pérez, O.E., Haros, M., Suarez, C.
Formato: JOUR
Materias:
Agricultural products
Composition effects
Fatty acids
Starch
Thermodynamics
Corn steeping
Food processing
Acceso en línea: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 todo:paper_02608774_v48_n3_p251_Perez
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spelling todo:paper_02608774_v48_n3_p251_Perez2023-10-03T15:12:10Z Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch Pérez, O.E. Haros, M. Suarez, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, O.E.
Haros, M.
Suarez, C.
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.
format JOUR
author Pérez, O.E.
Haros, M.
Suarez, C.
author_facet Pérez, O.E.
Haros, M.
Suarez, C.
author_sort Pérez, O.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
url http://hdl.handle.net/20.500.12110/paper_02608774_v48_n3_p251_Perez
work_keys_str_mv AT perezoe cornsteepinginfluenceoftimeandlacticacidonisolationandthermalpropertiesofstarch
AT harosm cornsteepinginfluenceoftimeandlacticacidonisolationandthermalpropertiesofstarch
AT suarezc cornsteepinginfluenceoftimeandlacticacidonisolationandthermalpropertiesofstarch
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