Enzyme treatments on corn fiber from wet-milling process for increased starch and protein extraction

Ozturk, Oguz Kaan; Kaasgaard, Svend G.; Vidal, Bernardo C.; Hamaker, Bruce R.

doi:10.1016/j.indcrop.2021.113622

Cited by 25 publications

(16 citation statements)

References 38 publications

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“…These results in line with several previous reports. [ 19,25 ] The acidic media can destroy larger granules and produce smaller particles. [ 19,34 ]…”

Section: Resultsmentioning

confidence: 99%

“…[ 15,19–24 ] In this regard, proteolytic enzymes by dissolving and disrupting the proteins localized in the endosperm cell wall, accelerate the release of starch into the solvent. [ 25 ]…”

Section: Introductionmentioning

confidence: 99%

“…On the hand, in conventional methods, the use of a suitable steeping time and acid (or alkaline) concentration can improve the starch yield and purity. [25] In previous studies, the effect of isolation methods on the properties of various starch was reported. [9,15,24,26,27] However, to our knowledge, no previous study has focused to compare the effect of starch isolation methods (e.g., wet milling, freezing-thaw, acidlactic-, ultrasound-, and enzyme-assisted in various conditions) on physicochemical and technological aspects of Zagros oak (Q. brantii) fruit starches.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch

et al. 2022

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This study aimes to compare the physicochemical and functional properties of Zagros acorn (Quercus brantii) starches isolated by various methods: wet‐milling (acid‐concentration: 1800, 2000, and 2200 ppm; WME‐A, WME‐B, and WME‐C), enzyme‐assisted (2, 4, and 6 h; EAE‐A, EAE‐B, and EAE‐C), freeze‐thaw (UAE‐A), ultrasound‐assisted (15 and 30 min: UAE‐B and UAE‐C), and lactic acid‐assisted (24, 32, and 48 h: LAE‐A, LAE‐B, and LAE‐C). The extracted starch is tannins‐free and forms a paste with low turbidity (1.35% (WME‐A/B) to 1.92% (UAE‐C) and acceptable yield (39.1% (WME‐B) to 23.07% (UAE‐C)). The amylose content significantly varies between 17.7% (AAE‐C) and 18.13% (EAE‐A). Starches isolated by WME‐B follows, and EAE‐B methods exhibits the highest swelling power (SP) and solubility besides the lowest syneresis. The range of viscosity is between 892.33 (WME‐B) and 593.33 (UAE‐C) cP (p < 0.05). The morphology of the granules varies depending on the isolation method. FTIR‐spectra of various starches show almost similar profiles. The results provide valuable insights about the differences in physicochemical properties of Zagros acorn starch isolated by various methods to choose appropriate applications of these un‐conventional starch. Overall, WME‐B is suggested as a simple and economical method, while the EAE‐B is an environmentally friendly method.

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“…These results in line with several previous reports. [ 19,25 ] The acidic media can destroy larger granules and produce smaller particles. [ 19,34 ]…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch

et al. 2022

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“…It suggested that the ordered structure at short‐range scale cannot be changed by extrusion pretreatment, which was in accordance with the result of XRD. It is important that the inner structure of starch molecules has not been modified during isolation process, [ 27 ] which confirmed the technical feasibility of extrusion‐assisted wet‐milling methods.…”

Section: Resultsmentioning

confidence: 92%

Effects of Extrusion‐Assisted Wet‐milling Isolation on Physicochemical Properties of Corn Starch

et al. 2022

Starch Stärke

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The yield, physicochemical properties, and digestibility of corn starch isolated by conventional wet‐milling (CS), extrusion‐assisted H2SO3 wet‐milling (EHS), and extrusion‐assisted l‐cysteine wet‐milling (ELS) are investigated. The yield of EHS is significantly higher than that of CS and ELS (p < 0.05). There are no significant differences (p > 0.05) in purity among isolated starches. The results of scanning electron microscopy, polarized light microscopy, X‐ray diffraction, Fourier‐transform infrared spectroscopy, and differential scanning calorimeter reveal that extrusion induced unobvious changes in morphology, surface, crystalline pattern, ordered structures, and thermal properties of isolated starch (p > 0.05). However, the swelling power, solubility, L∗ value, and peak viscosity of EHS are higher than those of ELS and CS. Extrusion‐assisted treatment effectively improves the freeze‐thaw stability and digestibility of isolated starch. The results of this study suggest that the extrusion‐assisted wet‐milling method can be used as an ideal alternative to conventional wet‐milling in the isolation of corn starch.

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“…The structure of the kiwifruit cell wall could not be fully destroyed when certain enzymes were lacking, and it was difficult to effectively enzymatically decompose related components. Different types of compound enzymes in the appropriate proportion may stimulate enzyme synergy, which can damage the cell wall, increase the permeability of the cell membrane, and effectively improve the effect of enzymatic hydrolysis [19] . The extraction effect of combination 3 was slightly higher than that of combination 2, but there was no significant difference between the two combinations ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

Wang

Lan

et al. 2021

Ultrasonics Sonochemistry

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Enzyme treatments on corn fiber from wet-milling process for increased starch and protein extraction

Cited by 25 publications

References 38 publications

The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch

The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch

Effects of Extrusion‐Assisted Wet‐milling Isolation on Physicochemical Properties of Corn Starch

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

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