Characterization of Normal and Waxy Corn Starch for Bioethanol Production | Zendy

Hanyu Yangcheng | Zendy; Hongxin Jiang | Zendy; Michael Blanco | Zendy; Jaylin Jane | Zendy

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Characterization of Normal and Waxy Corn Starch for Bioethanol Production

Author(s) -

Hanyu Yangcheng,

Hongxin Jiang,

Michael Blanco,

Jaylin Jane

Publication year - 2012

Publication title -

journal of agricultural and food chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.203

H-Index - 297

eISSN - 1520-5118

pISSN - 0021-8561

DOI - 10.1021/jf305100n

Subject(s) - amylopectin , waxy corn , starch , amylose , food science , chemistry , fermentation , ethanol fuel , maize starch , corn starch , hydrolysis , ethanol , biochemistry

Objectives of this study were to compare ethanol production between normal and waxy corn using a cold fermentation process and to understand effects of starch structures and properties on ethanol production. Ethanol yields positively correlated (p < 0.01) with starch contents of kernels of the normal and waxy corn. The average starch-ethanol conversion efficiency of waxy corn (93.0%) was substantially greater than that of normal corn (88.2%). Waxy corn starch consisted of very little amylose and mostly amylopectin that had a shorter average branch chain length than normal corn amylopectin. Regression analyses showed that average amylopectin branch chain lengths and percentage of long branch chains (DP > 37) of waxy corn starch negatively correlated with the starch hydrolysis rate and the ethanol yield. These results indicated that starch structures and properties of the normal and waxy corn had significant effects on the ethanol yield using a cold fermentation process.

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