Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums an Maize

Moheno-Pérez, Jorge A.; Almeida-Domínguez, H. D.; Serna‐Saldívar, Sergio O.

doi:10.1002/star.19970491203

Cited by 11 publications

(26 citation statements)

References 8 publications

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“…As expected, RSOR yielded 2.5% less starch than YMZ. These results agree with previous investigations (Watson 1984;Caransa and Bakker 1987;Moheno-Perez et al 1999). According to Mu-Forster and Wasserman (1998), starch granules from maize contain groups of polypeptides that are tightly associated with the starch matrix and zeins contain 50% of the granule associated proteins.…”

Section: Wet-millingsupporting

confidence: 93%

“…YMZ yielded 15% more starch than RSOR (Table II). These results agree with previous investigations Watson 1984;Caransa and Bakker 1987;Moheno-Perez et al 1999). RSOR yielded less prime starch because it contains peripheral endosperm layers that delay steep liquor diffusion into the inner starchy endosperm and starch granules are more tightly covered by the protein matrix (Sullins and Rooney 1974).…”

Section: Wet-millingsupporting

confidence: 93%

“…In a previous experiment, Moheno-Perez et al (1999) found that maize yielded amounts of starch similar to that of waxy sorghum, and both grains produced higher amounts of starch than regular or heterowaxy sorghums. The addition of a fiber-degrading-enzyme complex to whole grains did not improve the wet-milling process, with the exception of regular sorghum, where the CWDE reduced steep time while producing the same starch recovery.…”

mentioning

confidence: 88%

“…The wet-milling procedure was designed based on previous research (Watson et al 1951;Watson and Hirata 1955;Eckhoff and Tso 1991a,b;Eckhoff et al 1993) with a major modification of the procedure described by Moheno-Perez et al (1999). The CWDE complex was added for 4 hr to coarsely ground grains steeped for either 20 or 44 hr.…”

Section: Laboratory Wet-milling Studiesmentioning

confidence: 99%

“…Several researchers have found that sorghum generally yields 10% less prime starch than maize (Watson et al 1951Norris and Rooney 1970;Watson 1984;Caransa and Bakker 1987). Once separated, sorghum starch can be used interchangeably with maize starch because both starches have almost identical viscoamylograph characteristics (Watson 1984;Moheno-Perez et al 1999).…”

mentioning

confidence: 99%

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Effect of a Cell‐Wall‐Degrading Enzyme Complex on Starch Recovery and Steeping Requirements of Sorghum and Maize

Serna‐Saldívar

Mezo-Villanueva

2003

Cereal Chem

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The effect of a commercial cell‐wall‐degrading enzyme (CWDE) complex on the steeping time and starch yields of white regular sorghum (RSOR) compared with yellow maize (YMZ) was determined. An in vitro wet‐milling method standardized to test dosages of 0–120 fungal β‐glucanase units (FBG)/100 mL indicated that starch yields were significantly higher for YMZ than RSOR and increased proportionally as enzyme dosage increased. A factorial experiment with a level of confidence of P < 0.05 was performed to study the effect of CWDE addition to coarsely ground grains for 4 hr after 20 or 44 hr of SO2 steeping of whole grains. At both regular steep times, YMZ yielded significantly higher amounts of starch than RSOR. When steep times were compared, grains soaked for 48 hr produced 1.7% higher starch yields than counterparts treated for 24 hr. CWDE significantly increased starch yields and recoveries. Enzyme‐treated grains yielded 2.5% more starch than counterparts steeped regularly. For both grains, the best wet‐milling conditions to obtain the highest amount of starch were 48 hr of steeping and CWDE addition. Under these conditions, YMZ and RSOR yielded 66.9 and 66.6% starch, respectively. Starches obtained after the enzyme treatment at both steep times contained higher amounts of residual protein and ash compared with the untreated counterparts. Rapid viscoamylograph properties of YMZ and RSOR starches were not affected by the use of the CWDE nor the steep time. In comparison with RSOR starch, the YMZ starch initiated gelatinization at lower temperature, had less shear thinning and higher viscosity or setback at the end of cooling.

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Section: Wet-millingsupporting

confidence: 93%

Section: Wet-millingsupporting

confidence: 93%

mentioning

confidence: 88%

Section: Laboratory Wet-milling Studiesmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of a Cell‐Wall‐Degrading Enzyme Complex on Starch Recovery and Steeping Requirements of Sorghum and Maize

Serna‐Saldívar

Mezo-Villanueva

2003

Cereal Chem

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Cell Wall Degrading Enzymes and Proteases Improve Starch Yields of Sorghum and Maize

Pérez‐Carrillo

Serna‐Saldívar

2006

Starch Stärke

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The effects of a commercial cell-wall-degrading enzyme (CWDE) complex and/or commercial protease on yield and quality of starch extracted from white regular sorghum (RSOR), white waxy sorghum (WSOR) and yellow maize (YMZ) were determined. A bifactorial experiment with a level of confidence of P,0.05 was performed to study the effect of CWDE and/or protease addition to coarsely ground grains for 4 h after 20 h of regular SO 2 steeping of whole kernels. Calcium oxide (CaO) or lactic acid were used to adjust the pH solution to 5.5 prior to grinding. YMZ yielded the highest amount of starch, whereas RSOR gave higher starch yield than WSOR. All enzyme treatments significantly (P,0.05) improved starch yields. Protease alone and CWDE plus protease treatments were the most effective treatments in terms of starch yields. These enzyme treatments allowed the recovery of more than 90% of the starch. The two types of sorghum starches contained higher amounts of residual protein and ash when compared with maize starch. The various enzymes treatments did not affect starch composition or Visco Analyser properties of each type of kernel. As expected, the WSOR starch had lower pasting temperature and retrogradation when compared with the regular starches.

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Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghum bicolor) and yellow maize (Zea maiz) starches

et al. 2015

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Sorghum is a cereal from which starch is not commonly isolated; however, its functional characteristics are similar to other cereal starches such as maize. Red sorghum kernels were processed with and without mechanical decortication followed by steeping in a sodium bisulfite solution to 50% solids, with and without a commercial protease following by wet milling. For comparison purposes, yellow maize kernels were also protease treated and wet milled. Results indicate a significant increase on starch yield in both cereals when the decorticated sorghum or maize flours were treated with the protease from 59.11 to 63.21% and 43.59 to 58.89%, as well as purity from 96.52 to 98.45 and 95.95 to 98.75% for maize and sorghum, respectively. The combination of mechanical decortication and protease treatments increase starch gelatinization temperature from 77.5 to 81.5°C, as well as a decrease on the final viscosity, indicating that the protein associated to the starch granules restricted swelling and amylose leaching during pasting. Isolated starch from decorticated sorghum kernels was lighter in color due to the removal of pericarp rich in phenolics. The mechanical decortication prior to wet milling presented the advantage of the removal of stable sorghum bran that contains an array of nutraceutical and antioxidant compounds, whereas the use of the proposed decortication followed by enzyme treatment promote higher yields of refined starch.

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Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums an Maize

Cited by 11 publications

References 8 publications

Effect of a Cell‐Wall‐Degrading Enzyme Complex on Starch Recovery and Steeping Requirements of Sorghum and Maize

Effect of a Cell‐Wall‐Degrading Enzyme Complex on Starch Recovery and Steeping Requirements of Sorghum and Maize

Cell Wall Degrading Enzymes and Proteases Improve Starch Yields of Sorghum and Maize

Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghum bicolor) and yellow maize (Zea maiz) starches

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