Cell Wall Degrading Enzymes and Proteases Improve Starch Yields of Sorghum and Maize

The effects of a commercial cell‐wall‐degrading enzyme (CWDE) complex and/or commercial protease on yield and quality of starch extracted from white regular sorghum (RSOR), white waxy sorghum (WSOR) and yellow maize (YMZ) were determined. A bifactorial experiment with a level of confidence of P<0.05 was performed to study the effect of CWDE and/or protease addition to coarsely ground grains for 4 h after 20 h of regular SO2 steeping of whole kernels. Calcium oxide (CaO) or lactic acid were used to adjust the pH solution to 5.5 prior to grinding. YMZ yielded the highest amount of starch, whereas RSOR gave higher starch yield than WSOR. All enzyme treatments significantly (P<0.05) improved starch yields. Protease alone and CWDE plus protease treatments were the most effective treatments in terms of starch yields. These enzyme treatments allowed the recovery of more than 90% of the starch. The two types of sorghum starches contained higher amounts of residual protein and ash when compared with maize starch. The various enzymes treatments did not affect starch composition or Visco Analyser properties of each type of kernel. As expected, the WSOR starch had lower pasting temperature and retrogradation when compared with the regular starches.