Publication no. C-2004-0324-05R |  VIEW ARTICLE

Physicochemical Properties of Maize Starch Obtained from Intermittent Milling and Dynamic Steeping (IMDS) Under Various Steeping Conditions.

E. A. Brandemarte (1), C. M. L. Franco (2), and J. F. Lopes-Filho (2,3). (1) Former graduate fellow. (2) Professors, Dept. Eng. Alimentos–UNESP–Rua Cristovão Colombo, 2265- 15054-000 S.J. Rio Preto, SP, Brasil. (3) Corresponding author. Fax: +55(17)221–2299. E-mail: <lopes@eta.ibilce.unesp.br> Cereal Chem. 81(3):369-376. Accepted January 14, 2004. Copyright 2004 American Association of Cereal Chemists, Inc.

Physicochemical properties of maize starch obtained under different steeping conditions by intermittent milling and dynamic steeping process (IMDS) were studied. Brazilian dent maize (hybrid XL 606) was milled using a 2×2×3 factorial experimental design with two lactic acid levels (0.0 and 0.55%, v/v), two SO(2) levels (0.05 and 0.1%, w/v), and three temperatures (52, 60, and 68°C). Properties of starch obtained by conventional wet-milling process (36 hr at 52°C, 0.55% lactic acid, and 0.2% SO(2)) were used for comparison. Starch protein content and solubility increased with presence of lactic acid, while swelling power decreased. Higher SO(2) concentration (0.1%) had the same effect as lactic acid on some properties. Steeping temperatures of 60 and 68°C increased solubility and most of the thermal properties but reduced swelling power, suggesting stronger starch annealing during IMDS at these temperatures. Some thermal changes on starch granules were visualized by scanning electron microscopy (SEM) at 60 and 68°C. Amylose content as well as pasting properties were affected by steeping factors and interactions. Starches from IMDS and conventional wet-milling processes were similar in most properties, indicating that IMDS provides starch with quality similar to that from conventional milling.