Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize
1999; Wiley; Volume: 51; Issue: 1 Linguagem: Inglês
10.1002/(sici)1521-379x(199901)51
ISSN2192-4236
AutoresJorge A. Moheno‐Pérez, H. D. Almeida‐Domínguez, Sergio O. Serna‐Saldívar,
Tópico(s)Food composition and properties
ResumoA factorial experiment (4 × 2 × 2) was carried out to study the effect of a fiber degrading enzyme complex on starch yield, SO2 steeping time and starch properties of normal red sorghum (RS), heterowaxy (WHWx) and waxy (WWx) white sorghums compared to regular yellow maize (YM). Starch yields and total starch recovery for the sorg-hums ranged from 53—64 % and 70—85 %, respectively. Sorghum starch recovery values were significantly lower (p < 0.05) than maize (66 % starch yield and 88 % recovery). However, the WWx yielded more starch with lower protein and ash contents (p < 0.05) than the RS and WHWx sorghums. In the RS, the fiber degrading enzymes reduced steep time while producing the same starch recovery. The WWx starch required lower temperature to initiate gelatinization and had higher peak viscosities and lower retrogradation than the other starches. The WHWx starch had intermediate viscoamylograph properties between the regular and waxy starches.
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