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

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

Research output: Contribution to journalArticle

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 languageEnglish
JournalFood Chemistry
DOIs
Publication statusPublished - 1 May 2007

Keywords

  • sulphite
  • protease
  • lipid
  • Starch

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