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Role of Lactic Acid in Corn Steeping and Its Relation with Starch Isolation
Author(s) -
Roushdi M.,
Fahmy A. A.,
Mostafa M.
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.19810331207
Subject(s) - steeping , lactic acid , isolation (microbiology) , food science , corn starch , relation (database) , chemistry , starch , biology , computer science , microbiology and biotechnology , bacteria , genetics , data mining
Abstract Corn grains were steeped in fresh SO 2 solution (300 ppm), old SO 2 solution (100 ppm, 0.55 g lactic acid per 100 ml) and fresh SO 2 with chemically pure lactic acid (100 ppm SO 2 + 0.55 g lactic acid per 100 ml). The water absorption rate in all trials using old SO 2 or low SO 2 with lactic acid in the first stage of the steeping process was higher. The solubilization and diffusion of protein was stronger in corn grains steeped completely in old SO 2 or low fresh SO 2 with lactic acid. Such treatments gave the highest starch recovery with lowest protein content in the isolated starch. The low starch content in hulls and fibers confirms the important role of lactic acid in presence of a low concentration of SO 2 (0.01%).