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Changes in Properties of Some Maize Cultivars Associated with Artificial Drying at Elevated Temperatures. Part I. Wet Milling Properties
Author(s) -
Wight A. W.
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.19810330405
Subject(s) - cultivar , starch , moisture , water content , agronomy , drop (telecommunication) , yield (engineering) , horticulture , chemistry , materials science , food science , biology , composite material , geotechnical engineering , engineering , telecommunications , computer science
The effect of artificial drying at elevated temperature on the wet milling properties of a number of different maize cultivars, harvested at very high (>30%) moisture levels, was studied. The degree of heat damage, assessed by the drop in starch yield on wet milling, varied appreciably according to cultivar, and was considerable for most of the cultivars when dried at 100°C but relatively small for cultivars dried at lower temperatures and for cultivars dried at 100°C from lower (<25%) initial moisture levels. The protein content of the starch fraction, both before and after purification, did not vary greatly according to cultivar or to the drying conditions used.