Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize Jorge A. Moheno-Pérez, Helbert D. Almeida-Dominguez, and Sergio O. Serna-Saldivar, Monterrey, N.L. (México) A factorial experiment (4 × 2 × 2) was carried out to study the effect of starch with lower protein and ash contents (p ...

M.H. Abd El-Salam, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003 Corn Wet Milling. Corn wet milling is a process that gives starch as the main product output in addition to several other products, namely, oil, protein, and fiber. This process is a water-intensive technology as 1.5 m 3 of fresh water per ton of corn is needed in modern corn wet milling.

The effect of addition of proteolytic enzymes to the steeping liquor of corn grains was studied to reduce the steeping period and to obtain starch of low protein content. For this purpose the intact,...

may degrade starch. Because laboratory wet milling is labor-intensive and time-consuming, a limited study was conducted to determine whether significant yield advantages resulted from adding a commercially available cellulosic enzyme system during steeping or just before component separation (after fine grinding). The effect of the commercial ...

Maheno-Perez, J., et al., "Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize", Starch, vol. 51, (1), pp. 16-20, 1999. ;, vol. 51, (1), pp. 16-20, 1999. ... Using the two-stage procedure, the effects of bromelain concentration on starch recovery were determined. Three levels of ...

Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize more. by jorge moheno. Publisher: Wiley-Blackwell Publication Date: 1999 Publication Name: Starch - Stärke. Research Interests: Starch, Maize, Sorghum, Enzyme, and Food Sciences. Download (.pdf) • Effect of Fiber Degrading Enzymes ...

The loose starch granules were most likely physically separated from the kernel during wet-milling and/or enzyme treatments. However, they probably were carried with the fiber fraction due to inefficiencies in the wet-milling process. Dowd et al. (1999) defined this kind of physically separated granules as loose or free starch. While embedded ...

A factorial experiment (4 × 2 × 2) was carried out to study the effect of a fiber degrading enzyme complex on starch yield, SO2 steeping time and starch properties of normal red sorghum (RS ...

The effects of a commercial cell‐wall‐degrading enzyme (CWDE) complex and/or commercial protease on yield and quality of starch extracted from white regular sorghum (RSOR), white waxy sorghum (WSOR) and yellow maize (YMZ) were determined. A bifactorial experiment with a level of confidence of P<0.05 was performed to study the effect of CWDE and/or protease addition to …

Cell-wall-degrading enzymes and proteases have also been used in wet-milling of sorghum in attempt to increase starch yield and reduce protein content in the starch (Moheno-Perez and others 1997 ...

The effects of a commercial cell-wall-degrading enzyme (CWDE) complex and/or commercial protease on yield and quality of starch extracted from white regular sorghum (RSOR), white waxy sorghum (WSOR) and yellow maize (YMZ) were determined. A bifactorial experiment with a level of confidence of P<0.05 was performed to study the effect of CWDE and/or protease addition to coarsely ground …

The effect of hydrothermal, Termamyl cx-amylase, and Finase S40 phytase treatments on viscous behavior of dry- and wet-milled oat brans was studied. Regular oat bran from a dry-milling procedure was higher in starch and lower in P-glucan and other dietary fibers than the fiber-concentrated oat bran from a wet-milling procedure.

Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums an Maize EFFECT OF FIBER DISTANCE ON VARIOUS SAC-OCDMA DETECTION TECHNIQUES Effect of fiber length on processing and properties of extruded wood-fiber…

Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize Jorge A. Mohen o‐Pérez Graduate Student Departamento de Tecnología de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L. México