Comparison of modified dry-grind corn processes for fermentation characteristics and DDGS composition

Vijay Singh; David B. Johnston; Kalpana Naidu; Kent D. Rausch; Ronald L. Belyea; M. E. Tumbleson

doi:10.1094/CC-82-0187

Comparison of modified dry-grind corn processes for fermentation characteristics and DDGS composition

Vijay Singh, David B. Johnston, Kalpana Naidu, Kent D. Rausch, Ronald L. Belyea, M. E. Tumbleson

Research output: Contribution to journal › Article › peer-review

Abstract

Three different modified dry-grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E-Mill) were compared with the conventional dry-grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry-grind processes. The QG, QGQF, and E-Mill processes increased ethanol concentration by 8-27% relative to the conventional dry-grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.

Original language	English (US)
Pages (from-to)	187-190
Number of pages	4
Journal	Cereal Chemistry
Volume	82
Issue number	2
DOIs	https://doi.org/10.1094/CC-82-0187
State	Published - 2005

ASJC Scopus subject areas

Food Science
Organic Chemistry

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10.1094/CC-82-0187

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abstract = "Three different modified dry-grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E-Mill) were compared with the conventional dry-grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry-grind processes. The QG, QGQF, and E-Mill processes increased ethanol concentration by 8-27% relative to the conventional dry-grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.",

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AU - Singh, Vijay

AU - Johnston, David B.

AU - Naidu, Kalpana

AU - Rausch, Kent D.

AU - Belyea, Ronald L.

AU - Tumbleson, M. E.

PY - 2005

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AB - Three different modified dry-grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E-Mill) were compared with the conventional dry-grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry-grind processes. The QG, QGQF, and E-Mill processes increased ethanol concentration by 8-27% relative to the conventional dry-grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.

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Comparison of modified dry-grind corn processes for fermentation characteristics and DDGS composition

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