Physicochemical properties of maize starch obtained from intermittent milling and dynamic steeping (IMDS) under various steeping conditions

dc.contributor.authorBrandemarte, E. A. [UNESP]
dc.contributor.authorFranco, C. M. L. [UNESP]
dc.contributor.authorLopes-Filho, J. F. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:27:09Z
dc.date.available2014-05-20T15:27:09Z
dc.date.issued2004-05-01
dc.description.abstractPhysicochemical properties of maize starch obtained under different steeping conditions by intermittent milling and dynamic steeping process (IMDS) were studied. Brazilian dent maize (hybrid XL 606) was milled using a 2x2x3 factorial experimental design with two lactic acid levels (0.0 and 0.55%, v/v), two SO2 levels (0.05 and 0.1%, w/v), and three temperatures (52, 60, and 68degreesC). Properties of starch obtained by conventional wet-milling process (36 hr at 52degreesC, 0.55% lactic acid, and 0.2% SO2) were used for comparison. Starch protein content and solubility increased with presence of lactic acid, while swelling power decreased. Higher SO2 concentration (0.1%) had the same effect as lactic acid on some properties. Steeping temperatures of 60 and 68degreesC increased solubility and most of the thermal properties but reduced swelling power, suggesting stronger starch annealing during IMDS at these temperatures. Some thermal changes on starch granules were visualized by scanning electron microscopy (SEM) at 60 and 68degreesC. Amylose content as well as pasting properties were affected by steeping factors and interactions. Starches from IMDS and conventional wet-milling processes were similar in most properties, indicating that IMDS provides starch with quality similar to that from conventional milling.en
dc.description.affiliationDept. Eng. Alimentos UNESP, Rua Cristovão Colombo, 2265-15054-000 S. J. Rio Preto, SP, Brasil
dc.description.affiliationUnespDept. Eng. Alimentos UNESP, Rua Cristovão Colombo, 2265-15054-000 S. J. Rio Preto, SP, Brasil
dc.format.extent369-376
dc.identifierhttp://dx.doi.org/10.1094/CCHEM.2004.81.3.369
dc.identifier.citationCereal Chemistry. St Paul: Amer Associação Cereal Chemists, v. 81, n. 3, p. 369-376, 2004.
dc.identifier.doi10.1094/CCHEM.2004.81.3.369
dc.identifier.issn0009-0352
dc.identifier.lattes3990259902528302
dc.identifier.urihttp://hdl.handle.net/11449/37191
dc.identifier.wosWOS:000221265800012
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.titlePhysicochemical properties of maize starch obtained from intermittent milling and dynamic steeping (IMDS) under various steeping conditionsen
dc.typeArtigo
dcterms.licensehttp://cerealchemistry.aaccnet.org/page/terms.jsp
dcterms.rightsHolderAmer Associação Cereal Chemists
unesp.author.lattes3990259902528302[2]
unesp.author.orcid0000-0002-4941-1463[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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