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Nutrient Enhancement of Corn Distillers Dried Grains by Addition of Coproducts of the Enzyme‐Assisted Aqueous Extraction Process of Soybeans in Corn Fermentation
Author(s) -
Sekhon Jasreen K.,
Rosentrater Kurt A.,
Jung Stephanie,
Wang Tong
Publication year - 2019
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.12246
Subject(s) - chemistry , food science , fermentation , corn gluten meal , ingredient , hemicellulose , corn stover , cellulose , soybean meal , biochemistry , raw material , organic chemistry
Corn distillers dried grains with solubles (DDGS) are not nutritionally complete as a nonruminant ingredient owing to poor essential amino acid profile, and high fat and fiber contents. Coproducts of soybean enzyme‐assisted aqueous extraction process, skim (wastewater) and insoluble fiber (IF; solid residue), and/or enzymes (pectinase, cellulase, and acid protease; referred to as PCF) were evaluated as distillers dried grains (DDG) nutritional quality enhancers in corn fermentation. Corn‐soy DDG had ~10% higher protein, ~3% lower fat, and ~2% lower fiber contents compared to corn DDG; fiber content was further reduced with PCF treatment (~4% total decrease). Concentrations of all essential amino acids in corn‐soy DDG showed at least a threefold increase, except for allo‐isoleucine and tryptophan, compared to corn DDG. Corn‐soy DDG had ~25% decrease in total fatty acid (TFA) and ~6% decrease in free fatty acid (FFA) contents compared to corn DDG; TFA and FFA contents further decreased with PCF treatment. Corn‐soy DDG had ~15%, 3%, and 1.7% lower hemicellulose, cellulose, and lignin contents, respectively, compared to corn DDG; hemicellulose content further decreased with PCF treatment. Mineral composition of corn‐soy DDG was in the recommended range, except Na and S were out of range by 0.79% and 0.74%, respectively. All results, except for Na and S, suggest strong potential of using skim and IF as DDG nutritional quality enhancers.