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Comparison Between Alkali and Conventional Corn Wet‐Milling: 100‐g Procedures
Author(s) -
Eckhoff S. R.,
Du L.,
Yang P.,
Rausch K. D.,
Wang D. L.,
Li B. H.,
Tumbleson M. E.
Publication year - 1999
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/cchem.1999.76.1.96
Subject(s) - wet milling , chemistry , alkali metal , starch , coproduct , gluten , fiber , corn starch , germ , pulp and paper industry , agronomy , food science , organic chemistry , mathematics , mathematical analysis , pure mathematics , engineering , biology
A corn wet‐milling process in which alkali was used was studied as an alternative to the conventional corn wet‐milling procedure. In the alkali wet‐milling process, corn was soaked in 2% NaOH at 85°C for 5 min and then debranned mechanically to obtain pericarp as a coproduct. Debranned corn was cracked in a roller mill, and the cracked corn was steeped with agitation for 1 hr in 0.5% NaOH at 45°C. The cracked and steeped corn was then processed to separate germ, fiber, and gluten by steps similar to those in conventional wet‐milling. Alkali wet‐milling yielded soakwater solids, pericarp, germ, starch, gluten, and fine fiber. The protein content of the starch and the starch content of the fiber from the alkali process were lower than those from the conventional process.