PMID- 20166661
OWN - NLM
STAT- MEDLINE
DCOM- 20100715
LR  - 20131121
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 58
IP  - 6
DP  - 2010 Mar 24
TI  - Changes in composition and amino acid profile during dry grind ethanol processing 
      from corn and estimation of yeast contribution toward DDGS proteins.
PG  - 3430-7
LID - 10.1021/jf9034833 [doi]
AB  - Three sets of samples, consisting of ground corn, yeast, intermediate products, 
      and DDGS, were provided by three commercial dry grind ethanol plants in Iowa and 
      freeze dried before chemical analysis. On average, ground corn contained 70.23% 
      starch, 7.65% protein, 3.26% oil, 1.29% ash, 87.79% total carbohydrate (CHO), and 
      17.57% total nonstarch CHO, dry matter basis. Results from Plant 1 samples showed 
      that compared to ground corn, there was a slight but significant increase in the 
      contents of protein, amino acids (AA), oil, and ash before fermentation, although 
      starch/dextrin decreased sharply upon saccharification. After fermentation, 
      starch content further decreased to about 6.0%, while protein, oil, and ash 
      contents increased over 3-fold. AA increased 2.0-3.5-fold. Total CHO content 
      decreased by 40%, and the content of total nonstarch CHO increased over 2.5-fold. 
      Concentrations of these attributes fluctuated slightly in the remaining 
      downstream products, but oil and ash were concentrated in thin stillage, while 
      protein was concentrated in distiller grains upon centrifugation. When AA 
      composition is expressed in relative % (protein basis), its changes did not 
      follow that of protein concentration, but the influence of yeast AA profiles on 
      those of downstream products became apparent. Accordingly, a multiple linear 
      regression model for the AA profile of a downstream product as a function of AA 
      profiles of ground corn and yeast was proposed. Regression results indicated 
      that, with an r(2) = 0.95, yeast contributed about 20% toward DDGS proteins, and 
      the rest came from corn. Data from Plants 2 and 3 confirmed those found with 
      Plant 1 samples.
FAU - Han, Jianchun
AU  - Han J
AD  - College of Food Science, Northeast Agricultural University, Heilongjian, China.
FAU - Liu, Keshun
AU  - Liu K
LA  - eng
PT  - Journal Article
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Amino Acids)
RN  - 3K9958V90M (Ethanol)
SB  - IM
MH  - Amino Acids/*analysis/metabolism
MH  - Ethanol/*metabolism
MH  - Fermentation
MH  - *Industrial Microbiology
MH  - Yeasts/*metabolism
MH  - Zea mays/*chemistry/metabolism
EDAT- 2010/02/20 06:00
MHDA- 2010/07/16 06:00
CRDT- 2010/02/20 06:00
PHST- 2010/02/20 06:00 [entrez]
PHST- 2010/02/20 06:00 [pubmed]
PHST- 2010/07/16 06:00 [medline]
AID - 10.1021/jf9034833 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2010 Mar 24;58(6):3430-7. doi: 10.1021/jf9034833.