Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide

Johnston, David B.; Singh, Vijay

doi:10.1094/cc-82-0523

Cited by 15 publications

(6 citation statements)

References 11 publications

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“…However, addition of SO 2 alone showed significantly (p \ 0.05) lower yield when compared to the enzyme treatment. These results were in agreement with those reported by Johnston and Singh (2005) who found that the addition of a combination of bromelain and SO 2 gave a higher yield of corn starch than the addition of SO 2 alone. Also, Perez-Carrillo and Serna-Saldivar (2006) reported a significant increase in starch yield from maize and sorghum treated with protease and SO 2 .…”

Section: Resultssupporting

confidence: 93%

Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars

Mohammed¹,

Mustafa

Mohamed

et al. 2018

J Food Sci Technol

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This study aims to evaluate the effect of pepsin and SO 2 treatments on the yield and physicochemical-, functional-, and color properties of starches isolated from Tabat and Wad-baco sorghum cultivars. Results revealed that starch yield from treatments B (steeping for 7 h; 3 h in distilled water, 4 h in 0.1 M sodium acetate buffer, pH 4.5), BE (steeping for 7 h; 3 h in distilled water, 4 h in 0.1 M sodium acetate buffer, pH (4-4.5) with 250 mg pepsin), BES (steeping for 7 h; 3 h in distilled water, 4 h in 0.1 M sodium acetate buffer, pH 4.5 with 250 mg pepsin and 0.2% SO 2), and S (steeping for 7 h; 3 h in distilled water, 4 h in 0.2% SO 2) were significantly higher than that from the control (A; steeping for 24 h in 0.2% SO 2) in both cultivars. The combination of pepsin and SO 2 treatment (BES) produced an increased starch yield of 78.90% and 85.56% from Tabat and Wad-baco, respectively. Micrographs showed hydrolysis of the protein matrix attached to the starch by pepsin, which created holes on the surface of starch granule. Gelatinization temperature decreased in the treated starches from both cultivars compared to control. Water-and fat-absorption capacities were higher in the starch from all treatments compared to control. Generally, enzyme treatment improved the yield and functional properties of starches from both cultivars.

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Section: Resultssupporting

confidence: 93%

Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars

Mohammed¹,

Mustafa

Mohamed

et al. 2018

J Food Sci Technol

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“…Enzymatic wet-milling was developed rapidly due to environmental friendliness. Johnston [12] used the protease to replace SO 2 to release the starch granules from the corn endosperm. Ramírez [13] reported that the use of enzymes in a modified procedure for wet-milling made SO 2 to reduce to levels sufficient to inhibit microbial activity and decreased the steeping time from 36 to 6 h. Alvoila [14] studied the effect of protease and transglutaminase on the microstructure and shelf stability of wheat dough and tortilla.…”

Section: Introductionmentioning

confidence: 99%

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

et al. 2019

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Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared with dry-milling corn flour (DCF) and wet-milling corn flour (WCF), the ECF had less average particle size (16.74 μm), higher peak viscosity and higher final viscosity of 2997 cP and 3300 cP, respectively. The thermal properties showed that ECF had higher ∆H and lower To, Tp and Tc. The G′ of ECF gel (6%, w/w) was higher than that of DCF gel and WCF gel. Dynamic viscoelastic measurement indicated that the tortillas made of ECF had lower G′ and G″ over the frequency range (0.1–100 rad/s) after adding xanthan gum and cassava starch. The gel structure of tortillas made of ECF was homogeneous in distribution of pores. The gelatinization, thermal and rheological properties of corn flour were improved by addition of neutral protease. The addition of xanthan gum and cassava starch helped to make the tortilla with porous structure and good sensory quality.

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“…A number of studies have used proteases to disrupt the linkages between corn proteins with some success. Some studies reported that proteolytic enzymes could replace or reduce the use of sulfur dioxide (Singh and Johnston 2002, 2004; Johnston and Singh 2001, 2004, 2005; Singh et al 2010). A cost model analysis showed that the enzymatic process enhanced the yields of corn wet‐milling products (starch conventional yield of 66.7% and enzymatic yield of 67.1%) and would reduce the production of sulfur by 12.6 million kilograms per year if adopted industrywide within the United States (Ramirez et al 2009).…”

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confidence: 99%

Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties

Beta

Corke

2004

Cereal Chem

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The effects of ferulic acid and catechin on starch pasting properties were studied as part of an investigation into the structure and functionality of phenolics in starch‐based products. Commercial maize starch, starches from sorghum cultivars (SV2, Chirimaugute, and DC‐75), and the phenolic compounds ferulic acid and catechin were used in the investigation. Pasting properties were measured using rapid viscosity analysis. Ferulic acid and catechin (up to 100 mg each) were added to maize or sorghum starch (3 g, 14% mb) in suspensions containing 10.32% dry solid content. Addition of catechin resulted in pink‐colored pastes, whereas ferulic acid had no effect on paste color. Ferulic acid and catechin decreased hot paste viscosity (HPV), final viscosity, and setback viscosity of maize and sorghum starch pastes, but had no influence on the peak viscosity (PV) of the former. Both phenolics increased breakdown viscosity. Ferulic acid had greater influence on HPV, final viscosity, breakdown, and setback than catechin. Addition of catechin under acidic conditions (pH 3) decreased HPV, final viscosity, and setback of maize starch, but alkaline conditions (pH 11) slightly increased setback. Both acidic and alkaline conditions resulted in increased breakdown. Investigations on model‐system interactions between ferulic acid or catechin and starch demonstrated that phenolic type and pH level both significantly influence starch pasting properties, with ferulic acid producing a more pronounced effect than catechin. The significance of these interactions is important, especially in food matrices where phenolics are to be added as functional food ingredients.

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Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide

Abstract: Cereal Chem. 82(5):523-527

Cited by 15 publications

References 11 publications

Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars

Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties

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