Recovery of fiber in the corn dry-grind ethanol process: A feedstock for valuable coproducts

Vijay Singh, Robert A. Moreau, Landis W. Doner, Steven R. Eckhoff, Kevin B. Hicks

Research output: Contribution to journalArticlepeer-review

Abstract

A new process was developed to recover corn fiber from the mash before fermentation in dry-grind ethanol production. In this process, corn is soaked in water (no chemicals) for a short period of time and then degermed using conventional degermination mills. In the remaining slurry, corn coarse fiber is floated by increasing the density of the slurry and then separated using density differences. The fiber recovered is called quick fiber to distinguish it from the conventional wet-milled fiber. This study evaluated the percent of quick fiber recovery for a normal yellow dent and high oil corn hybrid. The quick fiber was analyzed for levels of corn fiber oil, levels of ferulate phytosterol esters (FPE) and other valuable phytosterol components in the oil and compared with conventional wet-milled corn coarse and fine fiber samples. Fiber samples were also analyzed and compared for yields of potentially valuable corn fiber gum (CFG, hemicellulose B). Comparisons were made between the quick fiber samples obtained with and without chemicals in the soakwater. An average quick fiber yield of 6-7% was recovered from the two hybrids and represented 46-60% of the total fiber (fine and coarse) that could be recovered by wet-milling these hybrids. Adding steep chemicals (SO2 and lactic acid) to the soakwater increased the quick fiber yields, percent of FPE recoveries, and total percent of phytosterol components to levels either comparable to (for the dent corn hybrid) or higher than (for the high oil corn hybrid) those recovered from the total conventional wet-milled fiber samples. CFG yields in the quick fiber samples were comparable to those from the wet-milled fiber samples. CFG yields in the quick fiber samples were not significantly affected by the addition of chemicals (SO2 and lactic acid) to the soakwater.

Original languageEnglish (US)
Pages (from-to)868-872
Number of pages5
JournalCereal Chemistry
Volume76
Issue number6
DOIs
StatePublished - Jan 1 1999

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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