| Summary: | <p>The physical, chemical and microstructural properties of
corn from three production areas-- U.S.A., Ontario and Alberta,
were compared and discussed relevant to distilling.</p>
<p>The major chemical constituent in corn was starch. Alberta
corn was found to have less starch compared to corn from U.S.A.
or Ontario. Sucrose, the main sugar, did not vary consistently
and was low in content for all areas. When the structural
carbohydrates were compared, the pentosan content and the glucan
associated with fiber were higher in Alberta corn compared to
corn from U.S.A. or Ontario. This data supported the observation
that Alberta corn generally yields less alcohol.</p>
<p>Based on the physical characteristics of the kernel, Alberta
corn had a larger germ and a smaller endosperm, indicative of a
higher lipid content and a lower starch content respectively,
compared to corn from U.S.A. or Ontario. Examination of the
endosperm by scanning electron microscopy revealed that in
Alberta corn, the endosperm was almost completely horny, typical
of flint corn. In U.S.A. and Ontario corn, it consisted largely
of floury endosperm, typical of dent corn. The starch granules
in corn endosperm were found to have hollow cores, which were
larger in granules from floury endosperm.</p>
<p>When starch was prepared from selected corn samples and the
properties measured, viscoamylography indicated that Alberta
starch had slighty higher viscosities compared to starch from
U.S.A. or Ontario corn.</p>
|
|---|
