Influence of Steeping Conditions for Kernels on Some Properties of Corn Starch

The steeping conditions for kernels affected the physicochemical properties of corn starch. Steeping in an alkaline solution minimized the nitrogen and phosphorus contents, while that in water and a sulfite solution gave high contents. The alkaline‐steeping appeared to slightly reduce the crystallinity of starch granules, as judged on X‐ray diffraction. Steeping at a low temperature produced the starch showing the lowest pasting temperature, on amylography, but it showed a similar gelatinization temperature, on photopastegraphy. to those of the other starches. The starches with low nitrogen and lipid contents swelled largely and were extensively solubilized on heating. The actual amylose contents were 20–21%, which were considerably lower than the apparent contents.