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Effect of ground corn steeping on starch properties

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Abstract

Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52 °C in sulphurous acid solution (0.20%) at different steep times (8, 16, 24, 32 and 40 h) were investigated. The isolated starch obtained by wet milling was characterised by determining pasting properties in Rapid Visco Analyser (RVA), retrogradation enthalpy in differential scanning calorimetry (DSC), and microstructure of granules in light (LM) and scanning electron microscopy (SEM). Milling before steeping and long steep time caused reduction in peak, hot paste, cool paste, breakdown and setback viscosities. Steep time provoked an increase in the retrogradation temperatures (onset and peak), whereas no significant differences were found in retrogradation enthalpy. Microstructure characteristics analysed by SEM showed many cracks and cavities on surface in samples steeped 8 h, whereas samples steeped 40 h showed a great alteration and disruption of their inner layer. LM with polarised light confirmed that starches retained birefringence with several differences depending on the steep time. The use of ground kernels allowed a better steep solution–endosperm interaction, which caused changes in rheological, thermal and microstructural starch characteristics.

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Acknowledgements

This work was financially supported by Ministerio de Ciencia y Tecnologia Project (MCYT, AGL2002-04093-C03-02) and Consejo Superior de Investigaciones Científicas (CSIC), Spain. M. Haros would also like to thank Ministerio de Educación, Cultura y Deporte, Secretaría de Estado de Educación y Universidades (Spain) for her grant.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100, Burjassot, Valencia, Spain

    Monica Haros & Cristina M. Rosell

  2. Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747, Olsztyn, Poland

    Wioletta Blaszczak & Jadwiga Sadowska

  3. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428, Buenos Aires, Argentina

    Oscar E. Perez

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  1. Monica Haros
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  2. Wioletta Blaszczak
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  3. Oscar E. Perez
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  4. Jadwiga Sadowska
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  5. Cristina M. Rosell
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Correspondence to Monica Haros.

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Haros, M., Blaszczak, W., Perez, O.E. et al. Effect of ground corn steeping on starch properties. Eur Food Res Technol 222, 194–200 (2006). https://doi.org/10.1007/s00217-005-0102-2

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  • DOI: https://doi.org/10.1007/s00217-005-0102-2

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