A Fast Colorimetric Method to Estimate Corn Quality Loss | Zendy

Tosi E. A. | Zendy; Ré E. D. | Zendy

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A Fast Colorimetric Method to Estimate Corn Quality Loss

Author(s) -

Tosi E. A.,

Ré E. D.

Publication year - 2003

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.2003.80.4.450

Subject(s) - chemistry , absorbance , phosphoric acid , chromatography , zea mays , food science , organic chemistry , agronomy , biology

A fast method to estimate the loss of corn quality for wet milling as a result of excessive thermal treatment during drying is proposed. Proteins that remain soluble after drying were quantitatively extracted with a solution of phosphoric acid and ethanol. The soluble proteins were colorimetrically quantified using Coomasie Brillant Blue G dye and measuring at 595 nm. A decrease in absorbance values indicates a reduction in commercial quality of the corn. The application time of the proposed technique is ≈30 min.

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