Influence of Lactic Acid on the Solubilization of Protein during Corn Steeping

The role of lactic acid (LA) in corn wet-mill steeping is not well understood. Because LA is known to improve wet-milling starch yields and steepwater contains a large amount of proteinaceous material, one of the effects of LA in steeping may be to help break down the endosperm protein matrix. Prote...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2000-04, Vol.48 (4), p.1352-1357
Hauptverfasser:	Dailey, Oliver D, Dowd, Michael K, Mayorga, Julio C
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Kinetics Lactic Acid Plant Proteins - chemistry Solubility Starch and starchy product industries Time Factors Zea mays
Online-Zugang:	Volltext
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