Use of enzymes to reduce steep time and SO2 requirements in a maize wet-milling process
AssigneesThe United States of America as represented by the Secretary of Agriculture, The Board of Trustees of the Univ. of Illinois
InventorsDavid B. Johnston, Vijay Singh, Steven Eckhoff
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Abstract
A method for obtaining starch from maize involving soaking maize kernels in water to produce soaked maize kernels, grinding the soaked maize kernels to produce a ground maize slurry, and incubating the ground maize slurry with enzyme (e.g., protease).
Claims22
A method for obtaining starch from maize, comprising soaking maize kernels in water for about 1 to about 6 hours to produce soaked maize kernels, grinding said soaked maize kernels to produce a ground maize slurry, and incubating said ground maize slurry with protease, wherein said method utilizes less than about 600 ppm SO2.
Dependencies are inferred from the claim text.