Effect of Steeping on the Chemical Structure of Corn Hull Hemicellulose

Ghali, Y.; El-Sayed, O. H.; Farag, R. S.; Ibrahim, N. A.; Bassiyouni, A.

doi:10.1002/star.19840360106

Cited by 6 publications

(3 citation statements)

References 13 publications

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“…The process which has been described and has been studied by several authors [1,2], consists in the cooking of maize with a thermo alkaline treatment of lime (0.6-1.2%) of the weight of maize for a period of 50-70 min, which depend on the altitude over sea level as well as on the structure of the kernel, to be followed by a 12-14 h soaking time, the removal of the cooking liquor, 2 to 3 water washings of the kernel and grinding to a dough. Of the 3 main processing factors, alkali concentration, cooking/steeping time, and type of maize, the effects of lime have received some attention [4][5][6][7][8]. There is no information as how lime came to be used, although in the literature some times it is mentioned that the nixtamalization process was also carried out by using wood ashes instead of lime [25].…”

Section: Introductionmentioning

confidence: 99%

“…It is instrumental in the break down of the seed coat in maize [7,8], but due to the alkaline pH, lime causes significant losses of carotenoids and B-Vitamins [9,10]. Some studies have shown lime to be useful in the increased bioutilization of niacin [11], and during the process there is a significant increase in Ca content [9,10,12,13], which is highly bioavailable [14][15][16]; it also reduces the levels of Fumonisin [17] and dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Pappa

Palomo

Bressani

2010

Plant Foods Hum Nutr

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The objective of the study was to obtain information on the chemical composition, functional properties, sensory quality and protein value of tortillas made from the nixtamalization of maize using either lime or wood ashes. The Ca, K, Mg, Fe, and Zn content of lime and wood ashes showed lime to be high in Ca content while wood ash contained more K and about 71% of the Ca content of lime. Both contained relatively high levels of Mg, Fe and Zn, but more so in the wood ashes. The level of reagent for nixtamalization was set at 0.8% of the maize weight. All other processing conditions were kept constant. The pH of the cooking solution was 12.0 for lime and 10.9 for wood ash. The moisture content of maize at 60 min of cooking was 45.8% for both treatments, however after 12 h of soaking, moisture level was 51.0% for the lime treatment and only 46.8% for the ash treatment. Solids (2.4%) in the lime cooking liquor were higher than in the wood ash liquor (1.0%). Chemical composition changes were similar between treatments in masa and tortilla; however, both masa and tortillas absorbed relatively high levels of all minerals including Fe and Zn from the wood ash treatment. The different treatment influenced functional properties particularly hardness and color. Tortilla characteristics were also similar. Protein quality of both alkali cooked products was lower than that of raw corn, more so the product from the wood ash treatment. Although some differences were observed in the sensory studies, human subjects did not dislike the wood ash made tortillas.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Pappa

Palomo

Bressani

2010

Plant Foods Hum Nutr

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“…But to the best of our knowledge, there are only a few results on materials synthesized from polysaccharide wastes,5 particularly from maize bran. This latter substrate is constituted mainly of heteroxylans (45%) and cellulose (13%) 6. It is possible to extract heteroxylans by alkali treatments, and the residue is especially rich in cellulose, more than 50%.…”

Section: Introductionmentioning

confidence: 99%

Valorization of maize bran to obtain biodegradable plastic films

Gourson

Benhaddou

Granet

et al. 1999

J. Appl. Polym. Sci.

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Cellulose-enriched residues from maize bran can be transformed into plastic films after esterification of the cellulose by various fatty acid chlorides. Alkali pretreatment and acidic activation of the sample are necessary before the esterification reaction in order to form esters. The degradation by microorganisms of the plastic film was also studied. We showed that the isolated strain (chromobacterium violaceum) can hydrolyze modified cellulose plastic films.

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Degradation of Maize Hulls with Water in a Flow Reactor

1987

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Maize hull hemicelluloses can be extracted almost quantitatively by simple water treatment ("prehydrolysis") in a flow reactor at 165-180°C. Severe decomposition of pentosans is thus avoided. Concomitant solubilized starch can be separated from hemicelluloses by degradation with glucoamylase as was shown on an analytical scale. The obtained xylan (yields around 25%) is partly depolymerized and about 50% of original arabinose present in the side chains are split of. Nevertheless the isolated p r o d g , which is well soluble in water, is still highly branched and shows a DP, of 37 t o 54. Abbau von Maisschalen mit Wasser in einem Strbrnungsreaktor.Die Hemicellulosen von Maisschalen konnen durch einfache Behandlung mit Wasser bei 165-180°C (.,Vorhydrolyse") in einem Stromungsreaktor fast quantitativ ohne gravierende Zersetzung der Pentosane isoliert werden. Ebenfalls geloste Starke kann durch enzymatischen Abbau mit Amyloglucosidase von den Hemicellulosen abgetrennt werden, wie in analytischem MaRstab gezeigt wurde. Das in Ausbeuten um 25% erhaltene Xylan ist teilweise depolyrnerisiert und erhalt nur noch etwa 50% der urspriiglich in den Seitenketten vorhandenen Arabinose. Gleichwohl ist das isolierte ProduktLas sehr gut wasserloslich ist, noch stark verzweigt und weist einen DP, von 37-54 auf.

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Effect of Steeping on the Chemical Structure of Corn Hull Hemicellulose

Cited by 6 publications

References 13 publications

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Valorization of maize bran to obtain biodegradable plastic films

Degradation of Maize Hulls with Water in a Flow Reactor

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