Effects of drying and heating conditions on protein denaturation, starch damage and protease activity of corn: Its relationship to wet millability

Laboratory heated and dried yellow dent corn was investigated in three parts for this study. The first part determined the effects of moisture content, heating time, and temperature on starch damage (gelatinization) and protein denaturation of individual corn kernels. For different genotypes, starch damage was found to increase as kernel temperatures, harvest moisture and heating time increased; hard genotypes showed more distorted granules than the soft genotype. Ethanol soluble protein in corn decreased as kernel temperatures, harvest moisture and heating time increased. Kernel temperatures and heating time are two major factors affecting albumin and globulin denaturation. However, the harvest moisture content did not significantly affect the denaturation of these albumin and globulin.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Agricultural Engineering

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Chang, Chih Hung

Contributors dc:contributor

• Paulsen, Marvin R.

• Engineering, Agricultural

Statement dc:rights

• Copyright 1990 Chang, Chih Hung

Language dc:language

eng

Identifier

AAI9021658
(UMI)AAI9021658

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/23124