Presence of Starch/Protein Aggregates in the Endosperm of Corn

Corn wet milling: separation chemistry and technology

Corn wet milling is a complicated, large-scale, and efficient industrial process designed to separate the chemical components from corn kernels. The success of wet milling, in terms of maximum yields, is largely dependent on the success of the steeping process. Improper steeping, or steeping of corn kernels that have unusual physical or chemical structures, results in lost product and lower profits. Steeping processes, however, are still based largely on an art that was developed more than 100 years ago. In the next 20 years, major seed corn producers expect that the market for corn with unique starch characteristics and corn bred to produce speciality chemicals or have an altered composition will expand substantially. As the market increases for speciality corn, corn genetically bred with unique starch charcteristics or corn with altered chemical composition, a thorough scientific understanding of steeping chemistry and the entire wet milling process will become increasingly important.

Amylolytic enzymes and products derived from starch: a review

This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzymes, which act on the alpha-1,6 linkages; the isomerases which convert glucose to fructose; and the cyclodextrin glycosyltransferases which degrade starch by catalyzing cyclization and disproportionation reactions. This work mainly discusses the enzymatic processes for the manufacture of maltodextrins and corn syrup solids, including the production, both batch and continuous, of glucose syrup, and the processes to obtain sweeteners, such as maltose and 42, 55, and 90% high-fructose corn syrups. It highlights the novel production of Schardinger's dextrins: the alpha-, beta-, and gamma-cyclodextrins, consisting of six, seven, and eight glucose monomers, respectively. New products are emerging on the market that can serve as fat and oil substitutes, moisture-retention compounds, crystal-formation controllers, stabilizers for volatile materials like flavors and spices, or products for the pharmaceutical industry. As a result, particular attention is given to functional properties and applications of the above-cited compounds.