Campus Units
Food Science and Human Nutrition, Agronomy
Document Type
Article
Publication Version
Published Version
Publication Date
12-2009
Journal or Book Title
Journal of ASTM International,
Volume
7
Issue
2
Abstract
The objectives of this study were to understand how the composition of corn kernels and starch structure affected the enzyme hydrolysis of starch in dry-grind corn and the ethanol yield from yeast fermentation. Four selected corn inbred lines were used in this study. Starch in uncooked dry-grind corn samples showed greater enzyme digestibility than did the uncooked starch isolated from the same source by wet-milling process. The greater digestibility of starch in uncooked dry-grind corn correlated with a physical damage of starch granules. In contrast, starch in cooked dry-grind corn samples displayed less enzyme digestibility than did the cooked isolated starch. The difference could be attributed to interference caused by non-starch components in the dry-grind corn. The entrapment of starch in protein matrix and the formation of amylose-lipid helical complexes and/or retrograded starch may decrease the enzyme digestibility of starch in cooked dry-grind corn. Lab-scale ethanol production showed that ethanol yield after 72 h fermentation of the four corn inbred lines ranged between 34.3 and 38.0 g ethanol/100 g dry-grind corn. The conversion efficiency at 72 h of fermentation ranged between 86.8 % and 90.3 % of the theoretical ethanol yield. The highest ethanol yield was found in the corn line containing the largest starch content and the smallest amounts of lipid and protein.
Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Recommended Citation
Srichuwong, Sathaporn; Gutesa, Jelena; Blanco, Michael; Duvick, Susan A.; Jane, Jay-Lin; and Gardner, C. A., "Characterization of Corn Grains for Dry-Grind Ethanol Production" (2009). Food Science and Human Nutrition Publications. 177.
https://lib.dr.iastate.edu/fshn_ag_pubs/177
Included in
Agronomy and Crop Sciences Commons, Food Microbiology Commons, Food Processing Commons, Human and Clinical Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons
Comments
This article is published as S. Srichuwong, J. Gutesa, M. Blanco, S. A. Duvick, C. Gardner, and J. Jane, “Characterization of corn grains for dry-grind ethanol production.” Journal of ASTM International, (2010). Paper ID JAI102568.