|
KMID : 0380619900220010099
|
|
Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.99 ~ p.104
|
|
|
Effect of Steeping Conditions of Corn on Starch Properties
|
|
|
|
|
Abstract
|
|
|
|
The effects of concentrations of sulfur dioxide (0.16-0.20%) and steeping times (25-50hr) at 52℃ on the changes in pH of steep water and weight and volume of corn and starch properties were investigated. The pH of steep water increased and remained constant after steeping time of 20 hours. The degree of weight or volume gain decreased as the concentration of sulfur dioxide increased. The protein content of starch increased as the concentration of sulfur dioxide increased. Water binding capacity of starch showed the highest value at the steeping time of 35 hours. Swelling power and solubility decreased as cocentration of sulfur dioxide and steeping time increased. The initial pasting temperature and peak viscosity were increased and decreased, respectively, as the concentration of sulfur dioxide increased. At the same concentration of sulfur dioxide, the peak viscosity was increased and then decreased. Viscosity of starch in sodium hydroxide solution tended to decrease as the concentration of sulfur dioxide and steeping time increased. The gel volume of starch in 3 M KSCN solution was not affected by concentration of sulfur dioxide and steeping time.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|