Document Type
Article
Publication Date
3-25-2009
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
57
Issue
6
First Page
2302
Last Page
2307
DOI
10.1021/jf802907q
Abstract
To study oil distribution in fermentation liquid and solids for the purpose of recovering oil from corn stillage by centrifugation, a low-shear single-screw extruder was used to treat corn for dry-grind ethanol fermentation. Five different treatments for corn were used, and their effects on ethanol fermentation, oil distribution, and oil extractability were studied. Extruded corn with different particles sizes had similar ethanol yields (33% based on corn) because the starch was equally gelatinized by extrusion. Pretreatment with larger particle size before extrusion tended to have higher free oil than pretreatment with smaller particle sizes, but the effect was not dramatic, which indicates that manipulating particle size has limited effect on oil distribution in the liquid. Autoclaved flaked corn had lower ethanol yield because autoclaving at 28% moisture did not fully gelatinize the starch. Addition of protease and cellulase significantly increased the ethanol yield by at least 4%. A significant amount of bound oil became more extractable after enzyme treatment. Such oil can be effectively extracted into liquid phase by using a surfactant. In general, oil tended to be strongly associated with the solids in the thin stillage. By enzymatic treatment, 70% oil distribution was achieved in the thin stillage, compared to the conventional fermentation, where only 50% oil goes into the liquid. It was also demonstrated that mass loss after fermentation can be used to accurately quantify ethanol yield.
Copyright Owner
American Chemical Society
Copyright Date
2009
Language
en
File Format
application/pdf
Recommended Citation
Wang, Hui; Wang, Tong; and Johnson, Lawrence A., "Effect of Low-Shear Extrusion on Corn Fermentation and Oil Partition" (2009). Food Science and Human Nutrition Publications. 2.
https://lib.dr.iastate.edu/fshn_ag_pubs/2
Comments
Posted with permission from Journal of Agricultural and Food Chemistry, 57, no. 6 (2009): 2302–2307, doi: 10.1021/jf802907q. Copyright 2009 American Chemical Society.