Effect of Steeping Corn with Lactic Acid on Starch Properties

Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at different steeping times (8, 16, 24, 32, and 40 hr) were investigated. Corn kemels were steeped at 52°C with 0.2% (w/v) SO 2 and with and without 0.5% (v/v) lactic acid. The isolated starch obtained by c...

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Detalles Bibliográficos
Autores principales:	Haros, M., Perez, O.E., Rosell, C.M.
Formato:	JOUR
Materias:	amylopectin amylose lactic acid lipid starch sulfur dioxide article corn degradation differential scanning calorimetry enthalpy food processing hydrolysis melting point paste suspension thermal analysis viscosity Zea mays
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00090352_v81_n1_p10_Haros
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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