Use of commercial protease preparations to reduce protein and lipid content of maize starch

Richard F. Tester; Rabiah Yousuf; Bernd Kettlitz; Harald Röper

doi:10.1016/j.foodchem.2007.04.041

Use of commercial protease preparations to reduce protein and lipid content of maize starch

Richard F. Tester, Rabiah Yousuf, Bernd Kettlitz, Harald Röper

Biological and Biomedical Sciences

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

A method was developed to produce pure maize starch from maize flour using a protease processing step, and additional salt washing and sulphite steeping steps. A range of commercial protease enzymes were evaluated for this purpose. The laboratory scale procedure that was developed, using one protease in particular (Promod P25P, thermolysin), produced relatively pure starch (

Original language	English
Journal	Food Chemistry
DOIs	https://doi.org/10.1016/j.foodchem.2007.04.041
Publication status	Published - 1 May 2007

Keywords

sulphite
protease
lipid
Starch

Documents and Links

10.1016/j.foodchem.2007.04.041

Cite this

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title = "Use of commercial protease preparations to reduce protein and lipid content of maize starch",

abstract = "A method was developed to produce pure maize starch from maize flour using a protease processing step, and additional salt washing and sulphite steeping steps. A range of commercial protease enzymes were evaluated for this purpose. The laboratory scale procedure that was developed, using one protease in particular (Promod P25P, thermolysin), produced relatively pure starch (",

keywords = "sulphite, protease, lipid, Starch",

author = "Tester, {Richard F.} and Rabiah Yousuf and Bernd Kettlitz and Harald R{\"o}per",

note = "Originally published in: Food Chemistry (2007), 105 (3), pp.926-321.",

year = "2007",

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doi = "10.1016/j.foodchem.2007.04.041",

language = "English",

journal = "Food Chemistry",

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T1 - Use of commercial protease preparations to reduce protein and lipid content of maize starch

AU - Tester, Richard F.

AU - Yousuf, Rabiah

AU - Kettlitz, Bernd

AU - Röper, Harald

N1 - Originally published in: Food Chemistry (2007), 105 (3), pp.926-321.

PY - 2007/5/1

Y1 - 2007/5/1

N2 - A method was developed to produce pure maize starch from maize flour using a protease processing step, and additional salt washing and sulphite steeping steps. A range of commercial protease enzymes were evaluated for this purpose. The laboratory scale procedure that was developed, using one protease in particular (Promod P25P, thermolysin), produced relatively pure starch (

AB - A method was developed to produce pure maize starch from maize flour using a protease processing step, and additional salt washing and sulphite steeping steps. A range of commercial protease enzymes were evaluated for this purpose. The laboratory scale procedure that was developed, using one protease in particular (Promod P25P, thermolysin), produced relatively pure starch (

KW - sulphite

KW - protease

KW - lipid

KW - Starch

U2 - 10.1016/j.foodchem.2007.04.041

DO - 10.1016/j.foodchem.2007.04.041

M3 - Article

SN - 0308-8146

JO - Food Chemistry

JF - Food Chemistry

ER -

Use of commercial protease preparations to reduce protein and lipid content of maize starch

Abstract

Keywords

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