Factors Improving the Steeping Process of Corn Grains. Part III. Conditions Favouring Lactic Acid Formation During Corn Steeping and Its Effect
- 1 January 1981
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 33 (2) , 49-52
- https://doi.org/10.1002/star.19810330204
Abstract
Conditions affecting lactic acid formation were studied. Intact, scratched and presteeped corn grains were used in presence of fresh and old SO2 solution with different concentrations. It was found that low concentrations of old SO2 solution favour lactic acid formation, but low concentrations of fresh SO2 solution and presteeped corn grains gave a higher quantity of lactic acid. Using a high concentration of SO2 solution which inhibits lactic acid formation gave the highest yield of starch with the lowest protein content in the extracted starch.This publication has 1 reference indexed in Scilit:
- Determination of Lactic Acid in Heavy Corn Steep LiquorAnalytical Chemistry, 1953