AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 65:281-284   |  VIEW ARTICLE

The Significance of Insoluble Protein Solubilization in Corn Steeping.

R. Biss and U. Cogan. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Adequate determination of the end point of the corn steeping process is important for ensuring the yield and quality of the starch produced. In this study, changes in the soluble and insoluble corn proteins during steeping were investigated. A correlation was found between the protein content of the starch and the corn insoluble protein. The extent of solubilization of the corn insoluble proteins during steeping can serve as a sensitive indicator of the steeping end point.

© Copyright AACC International  | Contact Us - Report a Bad Link