Factors Improving the Steeping Process of Corn Grains. Part II. Effect of Enzyme Addition

Abstract

Abstract 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, scratched and broken corn grains were steeped in presence of Alcalase and Neutrase enzymes. It was found that the steeping period decreased by about 50% in case of broken grains, while steeping intact or scratched corn grains in presence of the enzymes gave no effect.