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Schwefeldioxidaufnahme bei der Maisquellung. 1. Verteilung in den Fraktionen
Author(s) -
Nierle W.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720241006
Subject(s) - swelling , chemistry , germ , chromatography , food science , biology , materials science , composite material , microbiology and biotechnology
Abstract Absorption of SO 2 During Swelling of Maize. Part 1. Distribution in Fractions . It has been shown by means of S‐35‐labelled SO 2 , that protein and germ take up most of SO 2 during the swelling of corn. The uptake by the maize kernels is only 6% from the amount solved in swelling water. The swelling process does not change the fatty acids composition of the total lipids of corn. There are only traces of sulfur in the extracted fats.