Как выбрать гостиницу для кошек
14 декабря, 2021
The wet-milling process starts with steeping, which enables isolation of the different kernel fractions [20]. Corn is screened to remove foreign material, and soaked in dilute (0.12-0.20%) sulfurous acid at 52°C for (typically) 30-36 h. Lactobacillus and related bacteria growing in the steep water produce lactic acid and other metabolites that further acidify the medium. Steeping occurs in a series of large stainless steel tanks, with steep water recirculated countercurrently from tanks holding “older” corn that is nearing the end of the steeping process to “newer” corn that is beginning the steep. The effect of recycling the steep liquid is the progression of the corn up a SO2 concentration gradient. The combined action of sulfurous acid and lactic acid, and probably also direct effects of microbes growing in the steep, prepare the kernels for processing into fractions. Steeping softens and swells the kernels, disrupts disulfide bonds between the protein and starch in the endosperm, and releases the starch granules into solution.