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Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide

Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide,10.1094/CC-82-0523,Cereal Chemistry,D

Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide   (Citations: 1)
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Cereal Chem. 82(5):523-527 Enzymatic milling (E-Milling) is a process that could potentially replace the sulfur dioxide procedure currently used in all commercial wet-milling facilities. E-Milling incorporates the use of a short water soaking step (≤6 hr), a coarse grind, and the use of a protease to release the starch granules from the corn endosperm. E-Milling does not require sulfur dioxide to obtain starch yields equivalent to conventional wet milling; however, the important antimicrobial effects of sulfur dioxide are not duplicated by the enzymatic process. The use of low levels of sulfur dioxide (sufficient for antimicrobial activity) is being proposed as an easily implemented means of microbial control during E-Milling. To assess the effectiveness of E-Milling under these conditions, fraction yields for milling experiments adding sulfur dioxide with and without added enzyme were compared with fraction yields from conventional 24-hr steeping with 2,000 ppm SO2 and 0.55% lactic acid. Because adding enzyme and SO2 can both improve product yields and compositions independently, it was necessary to use a reduced level of enzyme (much less than necessary to generate "product quality" material) to observe differences in terms of product yields. The results show significant dif- ferences in starch, fiber, total gluten, and insoluble gluten recoveries between samples milled with SO2 and enzyme compared with those at the same SO2 level without enzyme addition. No significant differences were observed for soakwater or germ yields regardless of the SO2 level used. The yield benefits from adding both enzyme and SO2 are clearly shown over the addition of each individually, for all coproduct yields with the exception of the yields for germ.
Journal: Cereal Chemistry - CEREAL CHEM , vol. 82, no. 5, pp. 523-527, 2005
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    • ...We reported the optimization of conditions for E-milling [5,6] and showed two important advantages to the use of enzymes in a modified two-stage procedure for wet milling; SO2 is reduced to levels sufficient to inhibit microbial activity and the time for soaking the corn kernel (steeping) is reduced six fold, from 36 to 6 hours...
    • ...The proteolysis treatment and the conventional process using sulfites both allow the starch to be isolated by disrupting the starch-gluten interactions; however, the specific chemical mechanism of the two pretreatments is not identical and there can be some additive benefits of using them together [6]...

    Edna C Ramírezet al. Enzymatic corn wet milling: engineering process and cost model

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