Reference : Influence of drying temperature on the wet-milling performance and the proteins solubili...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/72481
Influence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels
English
Malumba Kamba, Paul mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Janas, Sébastien mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Masimango, Thaddée mailto [ > > ]
Sindic, Marianne mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Deroanne, Claude [Faculté Universitaire des Sciences Agronomiques de Gembloux - FUSAGx > > Unité de Technologie des Industries agro-alimentaires > >]
Bera, François mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2009
Journal of Food Engineering
Elsevier Science
95
393-399
Yes (verified by ORBi)
International
0260-8774
Oxford
United Kingdom
[en] Wet-milling ; corn ; protein ; drying ; modelling ; solubility ; sigmoïdal ; zein ; albumin
[en] The effects of air drying temperature on the wet-milling performance and the proteins solubility indexes were investigated for corn kernels dried between 54°C and 130°C. It was observed that when the drying temperature increases, the starch yield drops significantly. The gluten recovered increased abruptly for drying temperatures up to 80 C. The albumin, globulin and zein solubility indexes decreased continuously when corn drying temperatures increased. According to the temperatures used, the starch yield, the gluten recovered and the salt-soluble proteins solubility indexes were adjusted satisfactorily by using a two asymptotic logistic model. This model has the advantage of supplying information on the dynamic of the variation of described parameters. The solubility index of total salt-soluble proteins was shown to be a suitable indicator of the severity of the drying treatment in regard to the corn wet-milling performance.
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/72481
10.1016/j.jfoodeng.2009.05.022
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4WDNKP9-2&_user=532081&_coverDate=12%2F31%2F2009&_alid=1265040208&_rdoc=1&_fmt=high&_orig=search&_cdi=5088&_sort=r&_docanchor=&view=c&_ct=4&_acct=C000026700&_version=1&_urlVersion=0&_userid=532081&md5=bf4b083622d20fdbb793bb1c1aa777fa

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