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Histological changes in maize grain with different drying

Histological changes in maize grain with different drying

Getreide Mehl und Brot 32(9): 229-233

Drying of maize grain with high m.c. (35-45%) by means of air at high temp., which increased the internal grain temp. to >110-115 deg C resulted in destruction of the paracrystalline structure of the starch grains and extensive deformation of the endosperm protein structure. Hydration of starch grains resulted in acceleration of enzymic hydrolysis.

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Accession: 000673411

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