Characterization of starch recovered from wet-milled corn fiber

Cereal Chemistry

Volumn 76, Issue 1, 1999, Pages 3-5

  Dowd, Michael K ^a   Radosavljevic, Milica ^b   Jane, Jay Lin ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CORN FIBER;

STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CORN; FIBER; PARTICLE SIZE;

ZEA MAYS;

EID: 0032962863     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.1.3     Document Type: Article

References (10)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 76-30A, approved May 1969, revised October 1984; Method 30-25, approved April 1961, revised November 1991. The Association: St. Paul, MN.
2. Badenhuizen, N. P. 1964. General method for starch isolation. Pages 14-15 in: Methods in Carbohydrate Chemistry. R. L. Whistler, R. J. Smith, J. N. BeMiller, and M. L. Wolfrom, eds. Academic Press: New York.
3. Collison, R. 1968. Swelling and gelation of starch. Pages 168-193 in: Starch and Its Derivatives, 4th ed. J. A. Radley, ed. Chapman and Hall: London.
4. Dowd, M. K. 1997. Recovery of starch and protein from wet-milled corn fiber. Cereal Chem. 74:589-593.
5. Eckhoff, S. R., Singh, S. K., Zehr, B. E., Rausch, K. D., Fox, E. J., Mistry, A. K., Haken, A. E., Niu, Y. X., Zou, S. H., Buriak, P., Tumbleson, M. E., and Keeling, P. L. 1996. A 100-g laboratory corn wet-milling procedure. Cereal Chem. 73:54-57.
6. Gray, V. M., and Schoch, T. J. 1962. Effect of surfactants and fatty adjuncts on the swelling and solubilization of granular starches. Staerke 14:239-246.
7. Knutson, C. A., Khoo, U., Cluskey, J. E., and Inglett, G. E. 1982. Variation in enzyme digestibility and gelatinization behavior of corn starch granule fractions. Cereal Chem. 59:512-515.
8. Robutti, J. L., Hoseney, R. C., and Wassom, C. E. 1974. Modified opaque-2 corn endosperms. II. Structure viewed with a scanning electron microscope. Cereal Chem. 51:173-180.
9. Zeng, M., Morris, C. F., Batey, I. L., and Wrigley, C. W. 1997. Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chem. 74:63-71.
10. Zobel, H. F. 1984. Gelatinization of starch and mechanical properties of starch pastes. Pages 285-311 in: Starch: Chemistry and Technology, 2nd ed. R. L. Whistler, J. N. BeMiller, and E. F. Paschall, eds. Academic Press: New York.