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

被引：93

作者：

Singh, V

Johnston, DB

Naidu, K

Rausch, KD

Belyea, RL

Tumbleson, ME

机构：

[1] Univ Illinois, Dept Agr & Biol Engn, Urbana, IL 61801 USA

[2] USDA, Eastern Reg Res Ctr, Agr Res Serv, Wyndmoor, PA 19038 USA

[3] Univ Missouri, Dept Anim Sci, Columbia, MO 65211 USA

来源：

CEREAL CHEMISTRY | 2005年 / 82卷 / 02期

关键词：

D O I：

10.1094/CC-82-0187

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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%.

引用

页码：187 / 190

页数：4

共 19 条

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[2]

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