Use of phytases in ethanol production from E-Mill corn processing

Esha Khullar, Jay K. Shetty, Kent D. Rausch, M. E. Tumbleson, Vijay Singh

Research output: Contribution to journalArticlepeer-review

Abstract

Effects of phytase addition, germ, and pericarp fiber recovery were evaluated for the E-Mill dry grind corn process. In the E-Mill process, corn was soaked in water followed by incubation with starch hydrolyzing enzymes. For each phytase treatment, an additional phytase incubation step was performed before incubation with starch hydrolyzing enzymes. Germ and pericarp fiber were recovered after incubation with starch hydrolyzing enzymes. Preliminary studies on phytase addition resulted in germ with higher oil (40.9%), protein (20.0%), and lower residual starch (12.2%) contents compared to oil (39.1%), protein (19.2%), and starch (18.1%) in germ from the E-Mill process without phytase addition. Phytase treatment resulted in lower residual starch contents in pericarp fiber (19.9%) compared to pericarp fiber without phytase addition (27.4%). Results obtained led to further investigation of effects of phytase on final ethanol concentrations, germ, pericarp fiber, and DDGS recovery. Final ethanol concentrations were higher in E-Mill processing with phytase addition (17.4% v/v) than without addition of phytase (16.6% v/v). Incubation with phytases resulted in germ with 4.3% higher oil and 2.5% lower residual starch content compared to control process. Phytase treatment also resulted in lower residual starch and higher protein contents (6.58 and 36.5%, respectively) in DDGS compared to DDGS without phytase incubations (8.14 and 34.2%, respectively). Phytase incubation in E-Mill processing may assist in increasing coproduct values as well as lead to increased ethanol concentrations.

Original languageEnglish (US)
Pages (from-to)223-227
Number of pages5
JournalCereal Chemistry
Volume88
Issue number3
DOIs
StatePublished - May 1 2011

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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