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Haros, M.; Blaszczak, W.; Perez, O.E.; Sadowska, J.; Rosell, C.M. "Effect of ground corn steeping on starch properties" (2006) European Food Research and Technology. 222(1-2):194-200
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Abstract:

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.

Registro:

Documento: Artículo
Título:Effect of ground corn steeping on starch properties
Autor:Haros, M.; Blaszczak, W.; Perez, O.E.; Sadowska, J.; Rosell, C.M.
Filiación:Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:Ground corn; LM; Microstructure; Pasting properties; SEM; Starch; Steep time; Thermal properties; Zea mays
Año:2006
Volumen:222
Número:1-2
Página de inicio:194
Página de fin:200
DOI: http://dx.doi.org/10.1007/s00217-005-0102-2
Título revista:European Food Research and Technology
Título revista abreviado:Eur. Food Res. Technol.
ISSN:14382377
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v222_n1-2_p194_Haros

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Citas:

---------- APA ----------
Haros, M., Blaszczak, W., Perez, O.E., Sadowska, J. & Rosell, C.M. (2006) . Effect of ground corn steeping on starch properties. European Food Research and Technology, 222(1-2), 194-200.
http://dx.doi.org/10.1007/s00217-005-0102-2
---------- CHICAGO ----------
Haros, M., Blaszczak, W., Perez, O.E., Sadowska, J., Rosell, C.M. "Effect of ground corn steeping on starch properties" . European Food Research and Technology 222, no. 1-2 (2006) : 194-200.
http://dx.doi.org/10.1007/s00217-005-0102-2
---------- MLA ----------
Haros, M., Blaszczak, W., Perez, O.E., Sadowska, J., Rosell, C.M. "Effect of ground corn steeping on starch properties" . European Food Research and Technology, vol. 222, no. 1-2, 2006, pp. 194-200.
http://dx.doi.org/10.1007/s00217-005-0102-2
---------- VANCOUVER ----------
Haros, M., Blaszczak, W., Perez, O.E., Sadowska, J., Rosell, C.M. Effect of ground corn steeping on starch properties. Eur. Food Res. Technol. 2006;222(1-2):194-200.
http://dx.doi.org/10.1007/s00217-005-0102-2