Interaction Effects of L-cysteine and <i>Lactobacillus paracasei</i> Fermentation Liquid on the Combination of Corn Starch and Protein-Reference-Cited by-同舟云学术

Interaction Effects of L-cysteine and Lactobacillus paracasei Fermentation Liquid on the Combination of Corn Starch and Protein

Published:2013-09 Issue: Volume:807-809 Page:601-608
ISSN:1662-8985
Container-title:Advanced Materials Research
language:
Short-container-title:AMR

Author:

Li Xiao Na¹,Li Xin Hua¹,Zhang Li Li²

Affiliation:

1. Shenyang Agricultural University

2. Liaoning Medical University

Abstract

In order to solve the problem of environmental pollution caused by SO2steeping solution in the process of corn starch production, L-cysteine was used as reducing agent to break the combination of corn starch and protein. Corn sour slurry fermented by Lactobacillus paracasei was used as flocculating agent to accelerate sedimentation of corn starch. Corn was milled after steeping by corn sour slurry. Slurry was added L-Cysteine and stirred for 2h. Hydrosulphonyl content and starch mass was determined to study the effects of L-cysteine on the combination of corn starch and protein. Experimental results show that the effects on combination of corn starch and protein were great when L-cysteine content was 1%,acting temperature30°C, acting time4.2h, solution pH6.5.

Publisher

Trans Tech Publications, Ltd.

Subject

General Engineering

Link

https://www.scientific.net/AMR.807-809.601.pdf

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