Factors Improving the Steeping Process of Corn Grains. Part I. Effect of Steeping Process, Artificial Drying, Scratching and Storage

Roushdi, M.; Ghali, Y.; Hassanean, A.

doi:10.1002/star.19790310304

Cited by 14 publications

(8 citation statements)

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“…One of the three hybrids (FR600× FR1087) showed lower starch yields at ambient conditions, one hybrid (1994, 1995, and 1996) showed no significant differences between storage conditions (4°C or ambient), and one hybrid (FR618×LH123HT) from the 1994 crop showed a lower starch yield at ambient conditions, but the same hybrid from the 1996 crop showed no significant difference between 4°C or ambient storage conditions. The lack of an effect of storage time on starch yield at a particular storage condition (4°C or ambient) is not in agreement with the results reported by Roushdi et al (1979) which showed a drop of 1.1, 1.9, and 2.5% in starch yield as storage time (at room temperature) increased from zero to three, six, and nine months, respectively. It is not possible to ascertain why this study does not agree with the Roushdi et al (1979) results.…”

Section: Resultscontrasting

confidence: 85%

“…The lack of an effect of storage time on starch yield at a particular storage condition (4°C or ambient) is not in agreement with the results reported by Roushdi et al (1979) which showed a drop of 1.1, 1.9, and 2.5% in starch yield as storage time (at room temperature) increased from zero to three, six, and nine months, respectively. It is not possible to ascertain why this study does not agree with the Roushdi et al (1979) results. Roushdi et al (1979) did not report or indicate any quality control of their wet-milling procedure.…”

Section: Resultscontrasting

confidence: 85%

“…It is not possible to ascertain why this study does not agree with the Roushdi et al (1979) results. Roushdi et al (1979) did not report or indicate any quality control of their wet-milling procedure. Our experience with laboratory wet-milling shows that wet-milling results (prime product yields) can change with time due to changes in the test procedure as run by the laboratory personnel and by changes in the test equipment.…”

Section: Resultscontrasting

confidence: 60%

“…The second phenomenon expressed by wet-millers is that the corn milling quality decreases with storage time due to intrinsic structural, chemical, or biological changes in the corn kernel. Roushdi et al (1979) reported a 2.5% decrease in starch yields of corn samples stored at room temperature for nine months. However, they did not report any quality control for their corn samples or for their wet-milling procedure.…”

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confidence: 98%

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Wet‐Milling Characteristics of Selected Yellow Dent Corn Hybrids as Influenced by Storage Conditions

et al. 1998

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Three yellow dent corn hybrids (FR1064×LH59, FR600×FR1087, and FR618×LH123HT) from the 1994 crop, one hybrid (FR1064×LH59) from the 1995 crop, and two hybrids (FR1064×LH59 and FR618×LH123HT) from the 1996 crop were used to study the effect of storage time and storage temperature on starch yields. Samples of all of the corn hybrids were stored under one of two conditions: in a 4°C cold room or under a shed exposed to ambient conditions. The hybrids from the 1994, 1995, and 1996 crops were stored for up to 24, 12, and 3 months, respectively. No significant differences were found between starch yields of the hybrids with respect to storage time. However, there was a significant difference in hybrids from the 1994 samples. Starch yields of two of the three corn hybrids (from the 1994 crop) stored in the 4°C cold room were higher when compared to the starch yields of the same hybrids stored at ambient conditions.

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Section: Resultscontrasting

confidence: 85%

Section: Resultscontrasting

confidence: 85%

Section: Resultscontrasting

confidence: 60%

mentioning

confidence: 98%

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Wet‐Milling Characteristics of Selected Yellow Dent Corn Hybrids as Influenced by Storage Conditions

et al. 1998

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“…Roushdi et al (1979) found that scratching presteeped corn grains facilitates penetration of the steeping water, reducing the steeping period by 40%. Wall and Paulis (1978) found that the treatment of corn with alkali disintegrates and disperses the matrix proteins, as well as facilitating the release of starch granules.…”

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confidence: 98%

Effect of Chemical Pretreatments and Lactic Acid on the Rate of Water Absorption and Starch Yield in Corn Wet‐Milling

Suárez

1999

Cereal Chem

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Cereal Chem. 76(5):783-787The relative effectiveness of dehulling, potassium hydroxide dipping (alkali concentrations 0.2, 0.5, and 1.0 %), and ethyl oleate spraying (aqueous emulsion 1%, v/v) to increase the rate of water absorption by dent and flint corn during steeping was compared with untreated corn samples. These pretreatments increased the water absorption rate of both hybrids when compared with the untreated control samples. To evaluate the observed increase, the diffusion coefficients of pretreated and untreated corn samples were estimated. Corn grains steeped in SO 2 aqueous solution and variable lactic acid concentrations (0.2, 0.5, and 1.0%, v/v) were performed. Absorption rates for lactic acid concentrations were ≈0.5% higher than those steeped only in SO 2 solution. This effect was more marked for dent than for flint corn. Corn samples pretreated with potassium hydroxide had lower starch yields than the control. However, the presence of lactic acid in steepwater increased the starch yield of dent and flint corn, particularly for the samples treated with alkaline solution. This procedure was particularly beneficial for flint corn. An effective release of the starch granules was achieved within 24 hr of steeping.Since the pioneering works of Watson and Sanders (1961) and Fan et al (1965) on the function of sulfur dioxide as a steeping agent, many investigations have been conducted to reduce the time required for steeping by increasing the rate of water absorption. The effect of the concentration of SO 2 in steepwater on the starch recovery was analyzed by Roushdi et al (1981). They found that samples steeped in low concentrations of SO 2 containing lactic acid produced high starch yields with low protein content. Also the separation of hull, fiber, and protein from the steeped grains was very easy. On the other hand, Eckhoff and Tso (1991) reported that the application of gaseous SO 2 in corn wet-milling and the addition of lactic acid resulted in an increase in the starch yield.As steeping is, by far, the most time-consuming step in the wetmilling process, typically requiring 36-52 hr, various investigations were conducted to reduce the steeping time. Roushdi et al (1979) found that scratching presteeped corn grains facilitates penetration of the steeping water, reducing the steeping period by 40%. Wall and Paulis (1978) found that the treatment of corn with alkali disintegrates and disperses the matrix proteins, as well as facilitating the release of starch granules. Mistry and Eckhoff (1992) developed an alkali-debranning process where the pericarp was chemically removed and found that debranned kernels absorbed water more rapidly, reducing steeping time. More recently, Singh et al (1997) investigated the effect of sodium hydroxide, calcium hydroxide, and potassium hydroxide on corn debranning. According to those authors, the removal of the pericarp was due to total solubilization of the pericarp rather than loosening and removing by chemical action. Steinke and Johnson (1991) proposed other modifi...

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Zur Reduktion von Schwefeldioxid‐Restmengen in Getreidestärken

Wilhelm¹,

Kempf²

1980

Starch Stärke

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Neue wirtschaftlich anwendbare Verfahren zur weitgehenden Eliminierung von Schwefeldioxid aus Stärkeprodukten werden beschrieben. Auswaschversuche zeigen, daß ein Teil des Schwefeldioxids in Stärkeprodukten chemisch gebunden vorliegt. Mit weniger als der stöchiometrisch berechneten Menge Natronlauge oder Wasserstoffsuperoxid in wäßriger Lösung kann der SO2‐Gehalt in Maisstärken auf Werte unter 20 ppm vermindert werden. Die Wasserstoffperoxid‐Methode ist wegen der günstigeren Prozeßbedingungen den anderen vorzuziehen.

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Factors Improving the Steeping Process of Corn Grains. Part I. Effect of Steeping Process, Artificial Drying, Scratching and Storage

Cited by 14 publications

References 5 publications

Wet‐Milling Characteristics of Selected Yellow Dent Corn Hybrids as Influenced by Storage Conditions

Wet‐Milling Characteristics of Selected Yellow Dent Corn Hybrids as Influenced by Storage Conditions

Effect of Chemical Pretreatments and Lactic Acid on the Rate of Water Absorption and Starch Yield in Corn Wet‐Milling

Zur Reduktion von Schwefeldioxid‐Restmengen in Getreidestärken

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