Effect of Different Processing on Corn Starch and Protein

Abstract:

Scanning electron microscopy of samples showed that corn flour granules by fermented and wet-milling were angular, pentagonal or elliptical similar to native starches while samples with extruding and cooking were irregularly fibrous and large granules. Protein of samples with wet-milling exhibited an obvious DSC endotherm, To 85.81°C, Tp 92.95°C, Tc 101.73°C and ΔH 1.614J/g.While the fermented and extruded samples had no endotherm. Ultra-violet absorption spectrometry showed that absorbance of fermented and extruded samples increased and the λmax were slightly red shift. The λmax were 294nm, 297nm and 310nm for wet-milling , fermented and extruded flour, respectively. SDS-PAGE patterns of wet-milling flour contained four bands, fermented samples only three bands while extruded samples had same bands with dry-milling.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 990-993
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.990
• Online since: July 2012
• Authors: Jian Zou, Hai Yan Gao, Jie Zeng
• Keywords: Differential Scanning Calorimetry (DSC), Microstructure, SDS-PAGE Electrophoresis

References

[1] .

[1] V. Singh, C.J. Batie, G.W. Aux, K.D. Rausch, and C. Miller. Cereal Chem. Vol. 83 (2006), pp.317-320.

[2] .

[2] M. S. J. Manzoni, S. N. Kronka and J. F. Lopes-Filho. Cereal Chem. Vol. 79 (2002), pp.120-124.

[3] .

[3] R.D.D. Paola, R. Asis and M.A.J. Aldao. Starch. Vol. 55 (2003), pp.403-409.

[4] .

[4] G.S. Murthy, V. Singh, D.B. Johnston, K.D. Rausch and M. E Tumbleson. Cereal Chem. Vol. 83 (2006), pp.455-459.

[5] .

[5] D. Sievert, Z. Czuchajowska and Y. Pomeranz. Cereal Chem. Vol. 68 (1991), pp.86-91.

[6] .

[6] N. Singh, J. Singh, L. Kaur, N.S. Sodhi and B.S. Gill. Food chemistry. Vol. 81 (2003), pp.219-231.

[7] .

[7] F. Wang. Northwest A&F University. (2003), pp.42-44.