Effect of lactic acid on protein solubilization and starch yield in corn wet-mill steeping: A study of hybrid effects

Cereal Chemistry

Volumn 79, Issue 2, 2002, Pages 257-260

  Dailey, Oliver D ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MILLING (MACHINING); PROTEINS; RECOVERY; SOLUBILITY; STARCH; SULFUR DIOXIDE;

CORN HYBRIDS; MILLING PROCEDURES; PROTEIN MATRIX; PROTEIN RELEASE; SOLUBILISATION; STARCH RECOVERY; WET MILLING;

LACTIC ACID;

LACTIC ACID; STARCH; SULFUR DIOXIDE; VEGETABLE PROTEIN;

ARTICLE; CORN; DISSOLUTION; ENDOSPERM; FOOD PROCESSING; HYBRID; NONHUMAN; PLANT YIELD; PROTEIN SECRETION; SOLUBILIZATION; WET MILL STEEPING;

ZEA MAYS;

EID: 0036121736     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.2.257     Document Type: Article

References (14)

1. Effect of sulfurous acid steep in corn wet milling
2. Influence of lactic acid on the solubilization of protein during corn steeping
3. Effect of selected organic and inorganic acids on corn wet milling yields
4. 2 addition before steeping and the effect of lactic acid on steeping
5. A 100-g laboratory corn wet-milling procedure
6. Effect of chemical pretreatments and lactic acid on the rate of water absorption and starch yield in corn wet-milling
7. Role of lactic acid in corn steeping and its relation with starch isolation
8. Simultaneous and nondestructive measurement of transient moisture profiles and structural changes in corn kernels during steeping using microscopic nuclear magnetic resonance imaging
9. Interactions of sulfur dioxide, lactic acid, and temperature during simulated corn wet milling
10. Hybrid-dependent effect of lactic acid on corn starch yields
11. Batch steeping of corn: Effect of adding lactic acid and sulfur dioxide at different times
12. Laboratory steeping procedures used in a wet milling research program