A fast colorimetric method to estimate corn quality loss
2003
Tosi, E.A. | Re, E.D.
A fast method to estimate the loss of corn quality for wet milling as a result of excessive thermal treatment during drying is proposed. Proteins that remain soluble after drying were quantitatively extracted with a solution of phosphoric acid and ethanol. The soluble proteins were colorimetrically quantified using Coomasie Brillant Blue G dye and measuring at 595 nm. A decrease in absorbance values indicates a reduction in commercial quality of the corn. The application time of the proposed technique is approximately equal to 30 min.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
其它主题
Drying temperature; Food composition and quality - field crop products; Breadmaking quality; Heat damage; Drying quality; Thermal modified protein; Protein composition; Rapid methods; Food processing (general) - field crop products; Corn; Plant breeding and genetics
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
MODS