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Factors Improving the Steeping Process of Corn Grains. Part III. Conditions Favouring Lactic Acid Formation During Corn Steeping and Its Effect
Author(s) -
Roushdi M.,
Ghali Y.,
Hassanean A.
Publication year - 1981
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.19810330204
Subject(s) - steeping , lactic acid , chemistry , starch , food science , yield (engineering) , corn starch , biochemistry , biology , bacteria , materials science , metallurgy , genetics
Conditions affecting lactic acid formation were studied. Intact, scratched and presteeped corn grains were used in presence of fresh and old SO 2 solution with different concentrations. It was found that low concentrations of old SO 2 solution favour lactic acid formation, but low concentrations of fresh SO 2 solution and presteeped corn grains gave a higher quantity of lactic acid. Using a high concentration of SO 2 solution which inhibits lactic acid formation gave the highest yield of starch with the lowest protein content in the extracted starch.