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Effect of Laboratory Batch Steeping pH on Starch Yield and Pasting Properties of Selected Corn Hybrids
Author(s) -
Cabrales L.,
Niu Y. X.,
Buriak P.,
Eckhoff S. R.
Publication year - 2006
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-83-0022
Subject(s) - steeping , chemistry , starch , food science , hybrid , yield (engineering) , corn starch , agronomy , materials science , metallurgy , biology
This study evaluated the effect of initial pH on percent of starch yield and pasting characteristics for a laboratory wet‐milling procedure. Four commercial hybrids, selected because they have significantly different starch yield values, were laboratory wet‐milled, and the pasting properties of the starch fractions were evaluated using a Rapid Visco Analyser (RVA). Percent starch yield (db) decreased when initial pH values were >4.0 but was unaffected by any lower initial pH values. The pasting properties of some of the selected hybrids were more sensitive to steepwater pH than others. There was an overall increase in peak, trough, and final viscosity as pH increased.