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vol. 19, nr. 1 (2012)
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The influence of physical and amylolytic modification of corn grain and milling products on the content of selected components
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Roman Zielonka, Leszek Jarosławski, Lucyna Słomińska, Jolanta Radke
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Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, ul. Starołęcka 40, 61-361 Poznań |
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vol. 19 (2012), nr. 1,
pp. 215-225
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abstract:
The aim of the study was the assessment of the influence of physical and amylolytic modification of corn grain on the content of selected components in the products obtained. The investigative material was commercial corn of type flint, variety Delitop, subjected to "dry” milling. In the work four as-sortments were obtained: grits (2.5-6.0 mm), fine grits (0.75-1.25 mm), semolina (0.25-0.75 mm) and flour (< 0.25 mm) which, together with whole grain (about 10 mm), composed five materials subjected to amylolytic and physical modification. The amylolytic modification proposed in the presented work, which relies on hydrothermic treatment with amylolytic enzymes (simultaneous α-amylase and maltogenic amylase action) along with the physical modification, which relies on the separation of the reaction suspension into two phases, makes it possible the obtain new modified products of corn grain or products of its milling, characterised with changed content of selected components (increase of the protein and fat content, decrease of the starch content). The obtained modified corn products - for the content of selected components – can be used as components of alimentary products, and also as components of fodder mixtures.
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keywords:
corn, grist, starch, amylolytic and physical modification
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original in:
Polish
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