Biochemisch‐technologische Studien über die Naßverarbeitung von Mais. 7. Mitteilung, Modellversuch zur Bestimmung hydrolytischer Reaktionen durch Maisenzyme während des technischen Maisquellprozesses

Biochemical‐Technological Studies on Wet‐Processing of Maize. Part 7: Model Test for the Determination of Hydrolytic Reactions by Maize Enzymes during the Technological Maize Steeping Process . In a model test enzymatic activity during the steeping process, which can be derived from the determined activity optima of maize enzymes in connection with the environmental conditions in the maize grain is confirmed. Amylolytic enzymes are qualified for degradation of maize starch only in the first steeping phase. Here, starch being closely linked to the endosperm protein is more stable than “isolated” maize starch. Proteases act throughout steeping time, but their activity decreases towards the end. It is supposed that during the steeping of maize degradation takes place mainly in the outer layers of the maize grain. It leads to a loosening of the linkage between endosperm and the germ on the one hand and the fruit hull on the other hand. These might facilitate the separation of the grain constituents. Proteolysis only plays a minor role for the dissolution of the protein matrix enclosing the starch granules.