Changes in composition and amino acid profile during dry grind ethanol processing from corn and estimation of yeast contribution toward DDGS proteins.
作者： Jianchun Han , Keshun Liu
DOI: 10.1021/JF9034833
关键词:
摘要: Three sets of samples, consisting ground corn, yeast, intermediate products, and DDGS, were provided by three commercial dry grind ethanol plants in Iowa freeze dried before chemical analysis. On average, corn contained 70.23% starch, 7.65% protein, 3.26% oil, 1.29% ash, 87.79% total carbohydrate (CHO), 17.57% nonstarch CHO, matter basis. Results from Plant 1 samples showed that compared to there was a slight but significant increase the contents amino acids (AA), ash fermentation, although starch/dextrin decreased sharply upon saccharification. After starch content further about 6.0%, while increased over 3-fold. AA 2.0−3.5-fold. Total CHO 40%, 2.5-fold. Concentrations these attributes fluctuated slightly remaining downstream oil concentrated thin stilla...
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