University of Illinois Urbana-Champaign

Comparison of fermentation characteristics between colored corn and yellow dent corn using two dry grind process methods

Wang, Zhaoqin

Content Files
WANG-THESIS-2016.pdf

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https://hdl.handle.net/2142/90738

Description

Title
Comparison of fermentation characteristics between colored corn and yellow dent corn using two dry grind process methods
Author(s)
Wang, Zhaoqin
Issue Date
2016-04-15
Director of Research (if dissertation) or Advisor (if thesis)
Singh, Vijay
Department of Study
Engineering Administration
Discipline
Agricultural & Biological Engr
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Date of Ingest
2016-07-07T20:27:07Z
Keyword(s)
  • Colored corn
  • Dry grind
  • Distillers dried grains with solubles (DDGS)
  • Anthocyanin content
Abstract
In dry grind ethanol plant, distillers dried grains with solubles (DDGS) is the primary coproduct which is used mainly in ruminant animal diets. Increasing market demand for coproduct in dry grind process is needed. One way is to use corn rich in anthocyanin content as feedstock. Anthocyanin imparts red, blue and purple color to corn kernels. Anthocyanin could also affect yeast during fermentation. The objective of this study was to evaluate the performance of anthocyanin rich corn in dry grind process. Ethanol conversion efficiencies of colored corn sample were comparable to that of yellow dent corn in both conventional dry grind process (78.4±0.5% for blue corn, 74.3±0.4% for red corn and 75.1±0.2% for yellow dent corn) and modified dry grind process using granular starch hydrolyzing enzyme (GSHE) (83.8±0.8% for blue corn, 81.1±0.3% for red corn and 85.6±0.1% for yellow dent corn). In the modified process, GSHE was used to replace the high temperature liquefaction process, which benefited the anthocyanin stability in the processes. The extractable anthocyanin contents in DDGS from modified processes were 1.41, 1.91 and 2.39 times that of DDGS from conventional process for purple, red and blue corn samples, respectively. Corn with rich anthocyanin content did not negatively affect fermentation efficiency in both conventional and modified dry grind processes; therefore, there is potential to use colored corn in dry grind process, especially using granular starch hydrolyzing enzyme.
Graduation Semester
2016-05
Type of Resource
text
Permalink
http://hdl.handle.net/2142/90738
Copyright and License Information
Copyright 2016 Zhaoqin Wang

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