Cereal Chem 68:7-12   |  VIEW ARTICLE

Steeping Maize in the Presence of Multiple Enzymes. I. Static Batchwise Steeping.

J. D. Steinke and L. A. Johnson. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

The feasibility of incorporating multiple enzymes in steeping solutions to reduce steeping time and enhance starch separation during wet milling of maize was investigated. Maize kernels were steeped batchwise in a 0.20% sulfur dioxide solution for 48 and 24 hr, in a sulfur dioxide solution containing an additional 1.25% of a commercial multiple-enzyme preparation (Novo SP249) for 24 hr, and in a sulfur dioxide solution containing an additional 1.25% of an experimental multiple-enzyme preparation (cellulase, hemicellulase, beta-glucanase, pectinase, and bromelin) for 24 hr. Maize steeped for 48 hr in 0.20% sulfur dioxide exhibited normal wet-milling characteristics, but maize steeped in the same solution for only 24 hr showed poor starch-fiber and starch-gluten separations during wet milling. Maize steeped in sulfur dioxide plus either treatment of multiple enzymes produced fraction yields and purities comparable to those of maize steeped for 48 hr in 0.20% sulfur dioxide alone, suggesting that steeping maize in the presence of multiple enzymes and sulfur dioxide enhances separation of wet-milling fractions and may facilitate a reduction in steeping time.