Improved Corn Ethanol Fermentation and Oil Distribution by Using Polysaccharide Hydrolyzing Enzymes
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The Department of Food Science and Human Nutrition (FSHN) at Iowa State University is jointly administered by the Colleges of Agriculture and Life Sciences and Human Science. FSHN combines the study and practical application of food sciences and technology with human nutrition in preparation for a variety of fields including: the culinary sciences, dietetics, nutrition, food industries, and diet and exercise.
History
The department was established in 1991 through the merging of the Department of Food Sciences and Technology (of the College of Agriculture), and the Department of Food and Nutrition (of the College of Family and Consumer Sciences).
Related Units
- College of Agriculture and Life Sciences (parent college)
- College of Human Sciences (parent college)
- Department of Human Nutrition (predecessor, 1990)
- Department of Food Sciences and Nutrition (predecessor, 1990)
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Abstract
We determined the effects of a commercial proprietary formulation of polysaccharide hydrolyzing enzymes on ethanol fermentation performance, oil partitioning and recovery, and quality of dried distillers grains with solubles (DDGS) on a 1.5-L and 50-L fermentation scale. The enzyme was added at the start of fermentation. Whole beer was subjected to beer well incubation, distillation, and separation of thin stillage from the wet cake. The enzyme promoted faster ethanol production without affecting the final ethanol yield. The enzyme treatments resulted in 8–18% higher wet yield of thin stillage than the control, 13–21% of oil increase in thin stillage, and 11% fiber reduction in DDGS. Free oil recovery from thin stillage was improved by the enzyme treatments (13–53% increase). The present study shows that the use of the polysaccharide hydrolyzing enzymes can add benefits to ethanol plants by increasing corn oil yield and producing fermentation co-products with increased nutritional value and potentially broader applications in animal feeds
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This article is from Journal of Bioprocess Engineering and Biorefinery, 2014; 3(4); 323-331. Doi: 10.1166/jbeb.2014.1106. Posted with permission.