Protein-rich alcohol fermentation residues from corn dry-milled fractions
1985
Wu, Y.V. | Sexson, K.R. | Lagoda, A.A.
Grits, flour, degerminator meal, and hominy feed from corn dry-milling were each fermented to produce ethanol. The residues, after ethanol was distilled, were fractionated into distillers' grains, centrifuged solids, and stillage solubles. Corn grits distillers' grains had 68% protein and accounted for 49% of the fermentation residue. Most of the nitrogen in stillage solubles passed through a membrane with a 10 000 mol. wt. cutoff. Nitrogen compounds in distillers' grains were less soluble than those of the dry-milled fraction from which they were derived. Lysine was considerably enriched in degerminator meal, hominy feed, and their fermentation products compared to that in grits, flour, and their distillers' grains. Fermentation of corn dry-milled fractions to make ethanol results in a number of by-products potentially superior [in various ways, including higher protein content, better nutritional value, lower fat and lower fibre contents] to those of corn distillers' grains. The lower fibre contents of distillers' grains from corn grits and flour may be desirable in products such as baby foods.
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