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Food Science

Food Science and Human Nutrition Publications

Corn

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Recovery And Characterization Of Α-Zein From Corn Fermentation Coproducts, Ilankovan Paraman, Buddhi P. Lamsal Jan 2011

Recovery And Characterization Of Α-Zein From Corn Fermentation Coproducts, Ilankovan Paraman, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Zeins were isolated from corn ethanol coproduct distiller’s dried grains (DDG) and fractionated into α- and β γ-rich fractions. The effects of the ethanol production process, such as fermentation type, protease addition, and DDG drying temperature on zein recovery, were evaluated. Yield, purity, and molecular properties of recovered zein fractions were determined and compared with zein isolated from corn gluten meal (CGM). Around 29−34% of the total zein was recovered from DDG, whereas 83% of total zein was recovered from CGM. Process variations of cooked and raw starch hydrolysis and fermentation did not affect the recovery, purity, and ...


Characterization Of Corn Grains For Dry-Grind Ethanol Production, Sathaporn Srichuwong, Jelena Gutesa, Michael Blanco, Susan A. Duvick, Jay-Lin Jane, C. A. Gardner Dec 2009

Characterization Of Corn Grains For Dry-Grind Ethanol Production, Sathaporn Srichuwong, Jelena Gutesa, Michael Blanco, Susan A. Duvick, Jay-Lin Jane, C. A. Gardner

Food Science and Human Nutrition Publications

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 ...


Structure And Function Of Starch And Resistant Starch From Corn With Different Doses Of Mutant Amylose-Extender And Floury-1 Alleles, Ni Yao, Alix V. Paez, Pamela J. White Mar 2009

Structure And Function Of Starch And Resistant Starch From Corn With Different Doses Of Mutant Amylose-Extender And Floury-1 Alleles, Ni Yao, Alix V. Paez, Pamela J. White

Food Science and Human Nutrition Publications

Four corn types with different doses of mutant amylose-extender (ae) and floury-1 (fl1) alleles, in the endosperm, including no. 1, aeaeae; no. 2, fl1fl1fl1; no. 3, aeaefl1; and no. 4,fl1fl1ae, were developed for use in making Hispanic food products with high resistant starch (RS) content. The RS percentages in the native starch (NS) of 1−4 were 55.2, 1.1, 5.7, and 1.1%, respectively. All NS were evaluated for pasting properties with a rapid viscoanalyzer (RVA) and for thermal properties with a differential scanning calorimeter (DSC). NS 1 had a low peak viscosity (PV) caused by ...


Optimizing The Oil Extraction/Water Adsorption Step In Sequential Extraction Processing Of Corn, Kathrine V. Miller, Mila P. Hojilla-Evangelista, Lawrence A. Johnson Jul 2001

Optimizing The Oil Extraction/Water Adsorption Step In Sequential Extraction Processing Of Corn, Kathrine V. Miller, Mila P. Hojilla-Evangelista, Lawrence A. Johnson

Food Science and Human Nutrition Publications

The Sequential Extraction Process (SEP) uses ethanol to extract oil and protein from cracked, flaked, and dried corn, and the corn simultaneously dehydrates the ethanol. The optimum conditions to reduce zein extraction in the oil extraction/water adsorption step of SEP involved a single–pass system using 15 length/diameter ratio extraction cells, 30% hexanes: 70% ethanol, and 56C extraction temperature, which improved the efficiencies of oil extraction from the corn and moisture adsorption from the ethanol. The extract contained only 0.1% protein in the desolventized solids. The moisture content of the solvent was reduced to 1.03%, and ...