NF V03-741

Cereals and cereal products - Maize - Promatest - Method for assessment of heat sensitive proteins

Le présent document est applicable sur du maïs en grains dont la teneur en eau est comprise entre 13,5 et 16,5 pourcent et dont les valeurs de Promatest sont comprises entre 10 et 50. Les différents traitements subis par le grain de maïs après la récolte, et essentiellement le séchage, favorisent la dénaturation des protéines salino-solubles qui se traduit par une diminution de leur solubilité. L'état de solubilité des protéines thermosensibles (salino-solubles) est retenu comme indicateur du choc thermique.

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