Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybrid

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dc.contributor.authorManzoni, MSJ
dc.contributor.authorKronka, S. N.
dc.contributor.authorLopes, J. F.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:13:31Z
dc.date.available2014-05-20T13:13:31Z
dc.date.issued2002-01-01
dc.description.abstractEffect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the wet-milling process for starch and corn by-products production. A 2x2x3 factorial experimental design was used with SO2 levels of 0.05 and 0.1% (w/v), lactic acid levels of 0 and 0.5% (v/v), and temperatures of 52, 60, and 68degreesC. Starch yield was used as deciding factor to choose the best treatment. Lactic acid added in the steep solution improved the starch yield by an average of 5.6 percentage points. SO2 was more available to break down the structural protein network at 0.1% than at the 0.05% level. Starch-gluten separation was difficult at 68degreesC. The lactic acid and SO2 concentrations and steeping temperatures for better starch recovery were 0.5, 0.1, and 52degreesC, respectively. The Intermittent Milling and Dynamic Steeping (IMDS) process produced, on average, 1.4% more starch than the conventional 36- hr steeping process. Protein in starch, oil content in germ, and germ damage were used as quality factors. Total steep time can be reduced from 36 hr for conventional wet-milling to 8 hr for the IMDS process.en
dc.description.affiliationUNESP, Dept Eng Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUNESP, Dept Ciências Exatas, BR-14870 Jaboticabal, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Eng Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Ciências Exatas, BR-14870 Jaboticabal, SP, Brazil
dc.format.extent120-124
dc.identifierhttp://dx.doi.org/10.1094/CCHEM.2002.79.1.120
dc.identifier.citationCereal Chemistry. St Paul: Amer Associação Cereal Chemists, v. 79, n. 1, p. 120-124, 2002.
dc.identifier.doi10.1094/CCHEM.2002.79.1.120
dc.identifier.issn0009-0352
dc.identifier.urihttp://hdl.handle.net/11449/1281
dc.identifier.wosWOS:000173127300018
dc.language.isoeng
dc.publisherAmer Assoc Cereal Chemists
dc.relation.ispartofCereal Chemistry
dc.relation.ispartofjcr1.138
dc.relation.ispartofsjr0,621
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleEffect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybriden
dc.typeArtigo
dcterms.licensehttp://cerealchemistry.aaccnet.org/page/terms.jsp
dcterms.rightsHolderAmer Associação Cereal Chemists
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentCiências Exatas - FCAVpt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
Jaboticabal - FCAV - Faculdade de Ciências Agrárias e Veterinárias