Optimization of Two-step Corn Steeping by Response Surface Methodology

doi:10.7506/spkx1002-6630-201120002

Abstract

Abstract: A two-step steeping process was designed to extract corn starch in the present work. A series of one-factor-at-a-time experiments were done to investigate the effects of steeping time and temperature and acid protease dosage in the second steeping on starch yield. Further, the relationship of starch yield versus the three parameters was modeled based on a Box-Benhnken experimental design and analyzed by response surface methodology. The optimal corn steeping process conditions were identified as steeping at 52 ℃ for 3 h and then steeping at 51 ℃ for 2.25 h in the presence of 700 U/g acid protease. Under the optimal conditions, the predicted starch yield was 65.05%, in good agreement with the experimental value of 64.9%.

Key words: corn starch, steeping, response surface methodology

CLC Number:

TS235.1

LISuo-xia，MINWei-hong，LIHong-mei，LIUJia，ZHANGDan，LIUJing-sheng. Optimization of Two-step Corn Steeping by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(20): 7-12.

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Optimization of Two-step Corn Steeping by Response Surface Methodology

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