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Changes in Corn Protein Content During Storage and Their Relationship with Dry Grind Ethanol Production
Author(s) -
Ramchandran Divya,
HojillaEvangelista Mila P.,
Moose Stephen P.,
Rausch Kent D.,
Tumbleson Mike E.,
Singh Vijay
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12070
Subject(s) - chemistry , grind , prolamin , glutelin , postharvest , food science , ethanol , fermentation , ethanol fuel , yield (engineering) , extraction (chemistry) , storage protein , zoology , botany , chromatography , biochemistry , biology , mechanical engineering , grinding , materials science , engineering , metallurgy , gene
Changes in corn grain during storage can cause variations in dry grind ethanol yields. The first objective of this study was to determine the effects of postharvest storage on dry grind ethanol concentrations. Ethanol concentrations for corn stored under ambient and refrigerated conditions were measured every 4 weeks for 1 year. Ethanol concentrations had a decreasing trend for corn stored from 0 to 16 weeks and an increasing trend from week 16 to 24. These trends were similar for corn stored at refrigerated and ambient conditions. The effects of postharvest storage on soluble protein content and their relationship with ethanol concentration were also evaluated. Stored corn was sampled at weeks 0, 8, 16, 24, and 40. Soluble proteins were extracted using a sequential extraction procedure and expressed with respect to the total crude protein of corn, and the total values were not affected by storage temperature (ranging from −7 to 23°C). During 8 to 40 week storage at ambient and refrigerated temperature, the albumin content of corn decreased by 43.6% and 48.5% while the prolamin content increased by 37.9% and 43.0%, respectively. Ethanol yield at 72 hours of fermentation had no correlation with soluble protein content; however, ethanol yield at 24 hours correlated negatively with glutelin ( r = −0.76) and positively with prolamin ( r = +0.74) contents.