Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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.

Registro:

Documento: Artículo
Título:Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch
Autor:Pérez, O.E.; Haros, M.; Suarez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Nunez, 1428 Beunos Aires, Argentina
Palabras clave:Agricultural products; Composition effects; Fatty acids; Starch; Thermodynamics; Corn steeping; Food processing
Año:2001
Volumen:48
Número:3
Página de inicio:251
Página de fin:256
DOI: http://dx.doi.org/10.1016/S0260-8774(00)00165-5
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v48_n3_p251_Perez

Referencias:

  • (1980) Official Methods of Analysis (13th Ed.), , Association of Official Analitical Chemist, AOAC Method 14004. Washington DC
  • Biliaderis, C.G., Page, C.M., Maurice, T.J., Juliano, B.O., Thermal characteristics of rice starches: A polymeric approach to phase transition of granular starch (1986) Journal of Agriculture Food Chemistry, 34, pp. 6-11
  • Cox, M.J., MacMasters, M.M., Hilbert, G.E., Effects of the sulfurous acid steep in corn wet milling (1944) Cereal Chemistry, 21, pp. 447-465
  • Du, L., Li, B., Lopez-Filho, J.F., Daniels, C.R., Eckhoff, S.R., Effect of selected organic and inorganic acids on corn wet milling yields (1996) Cereal Chemistry, 73, pp. 96-98
  • Eckhoff, S.R., Raush, K.D., Fox, E.J., Tso, C.C., Wu, X., Pan, Z., Buriak, P., A laboratory wet milling procedure to increase reproducibility and accuracy of products yields (1993) Cereal Chemistry, 70, pp. 723-727
  • Eckhoff, S.R., Singh, S.K., Zehr, B.E., Rausch, K.D., Fox, E.J., Mistry, A.K., Haken, A.E., Keeling, P.L., A 100 g laboratory corn wet-milling procedure (1996) Cereal Chemistry, 73, pp. 54-57
  • Eckhoff, S.R., Tso, C.C., Starch recovery from steeped corn grits as affected by drying temperature and added commercial protease (1991) Cereal Chemistry, 68, pp. 319-320
  • Egan, H., Kirk, R.S., Sawyer, R., (1987) Análisis Qu'imico de Alimentos de Pearson, pp. 244-245. , Compañía Editorial Continental S. A. de C: V., Mexico
  • Gough, B.M., Pybus, J.N., Effect of the gelatinization temperature of wheat starch granules of prolongated treatement with water at 52°C (1971) Starch/St ä Rke, 18, pp. 210-212
  • Haros, M., Suarez, C., Effect of drying, initial moisture and variety in corn wet milling (1997) Journal of Food Engineering, 34, pp. 473-482
  • Knutson, C.A., Annealing of maize starches at elevated temperatures (1990) Cereal Chemistry, 67, pp. 376-384
  • Krueger, B.R., Knutson, C.A., Inglett, G.E., Walker, C.E., A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch (1987) Journal of Food Science, 52, pp. 715-718
  • Lorenz, K., Kulp, K., Steeping of wheat at various temperatures-effects on physicochemical characteristics of the starch (1978) Starch/St ä Rke, 10, pp. 333-336
  • Lorenz, K., Kulp, K., Steeping of starch at various temperatures-effects on functional properties (1980) Starch/St ä Rke, 32, pp. 181-186
  • Lund, D.B., Influence of time, temperature, moisture, ingredients and proccesing conditions on starch gelatinization (1987) Critical Review of Food Science and Nutrition, 20, pp. 249-252
  • MacMasters, M.M., Important aspects of kernel structure (1962) Transactions of the ASAE, 25, pp. 247-249
  • Roushdi, M., Fahny, A.A., Mostafa, M., Role of lactic acid in corn steeping and its relations with starch isolation (1981) Starch/St ä Rke, 33, pp. 426-428
  • Shandera, D.L., Jackson, D.S., Effect of corn wet-milling conditions (sulfur dioxide, lactic acid, and steeping temperature) on starch functionality (1996) Cereal Chemistry, 73, pp. 632-637
  • Shandera, D.L., Parkhurst, A.M., Jackson, D.S., Interactions of sulfur dioxide, lactic acid, and temperature during simulated corn wet milling (1995) Cereal Chemistry, 72, pp. 371-378
  • Steinke, J.D., Johnson, L.A., Steeping maize in the presence of multiple enzymes. I. Static batchwise steeping (1991) Cereal Chemistry, 68, pp. 7-12
  • Watson, S.A., Hirata, Y., Williams, C.B., A study of the lactic acid fermentation in commercial corn steeping (1955) Cereal Chemistry, 32, pp. 382-394
  • Yost, D.A., Hoseney, R.C., Annealing and glass transition of starch (1986) Starch/St ä Rke, 38, pp. 289-292
  • Zobel, H.F., Starch granule structure (1992) Developments in Carbohydrate Chemistry, pp. 1-36. , In R. J. Alexander & H. F. Zobel (Eds.), St. Paul, MN, USA: American Association of Cereal Chemistry

Citas:

---------- APA ----------
Pérez, O.E., Haros, M. & Suarez, C. (2001) . Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch. Journal of Food Engineering, 48(3), 251-256.
http://dx.doi.org/10.1016/S0260-8774(00)00165-5
---------- CHICAGO ----------
Pérez, O.E., Haros, M., Suarez, C. "Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch" . Journal of Food Engineering 48, no. 3 (2001) : 251-256.
http://dx.doi.org/10.1016/S0260-8774(00)00165-5
---------- MLA ----------
Pérez, O.E., Haros, M., Suarez, C. "Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch" . Journal of Food Engineering, vol. 48, no. 3, 2001, pp. 251-256.
http://dx.doi.org/10.1016/S0260-8774(00)00165-5
---------- VANCOUVER ----------
Pérez, O.E., Haros, M., Suarez, C. Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch. J Food Eng. 2001;48(3):251-256.
http://dx.doi.org/10.1016/S0260-8774(00)00165-5