Abstract
AbstractCorn grains were steeped in fresh SO2 solution (300 ppm), old SO2 solution (100 ppm, 0.55 g lactic acid per 100 ml) and fresh SO2 with chemically pure lactic acid (100 ppm SO2 + 0.55 g lactic acid per 100 ml). The water absorption rate in all trials using old SO2 or low SO2 with lactic acid in the first stage of the steeping process was higher. The solubilization and diffusion of protein was stronger in corn grains steeped completely in old SO2 or low fresh SO2 with lactic acid. Such treatments gave the highest starch recovery with lowest protein content in the isolated starch. The low starch content in hulls and fibers confirms the important role of lactic acid in presence of a low concentration of SO2 (0.01%).
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