Effects of particle size distribution, compositional and color properties of ground corn on quality of distillers dried grains with solubles (DDGS

a b s t r a c t Oftentimes, corn processors believe that ground corn (raw material) and distillers dried grains with solubles (DDGS) are interrelated in certain quality parameters. Yet, previous studies, although rather limited, have not established this relationship. In this study, six ground corn samples and their resulting DDGS were analyzed for particle size distribution (PSD), using a series of six selected US standard sieves: Nos. 8, 12, 18, 35, 60, and 100, and a pan. The original sample and sieve sized fractions were measured for contents of moisture, protein, oil, ash and starch, and surface color. Total carbohydrate (CHO) and total non-starch CHO were also calculated. Results show that the geometric mean diameter (d gw ) of particles varied with individual corn and DDGS samples, and that d gw of DDGS was larger than that of corn (0.696 vs. 0.479 mm, average values), indicating that during conversion of corn to DDGS, certain particles became enlarged. For d gw and mass frequency of individual particle size classes, the relationship between ground corn and DDGS varied, but PSD of the whole sample was well correlated between them (r = 0.807). Upon conversion from corn to DDGS, on an average, protein was concentrated 3.59 times; oil, 3.40 times; ash, 3.32 times; and total non-starch CHO, 2.89 times. There were some positive correlations in contents of protein and non-starch CHO and in L value between corn and DDGS. Yet, variations in nutrients and color attributes were larger in DDGS than in corn. For either corn or DDGS, these variations were larger in sieved fractions than in the whole fraction. Raw material, processing method and addition of yeasts are among major factors considered for causing larger variations in these attributes among DDGS. The study partially supports the common belief by processors that quality attributes of corn affect those of DDGS. Published by Elsevier Ltd

Mechanisms of Hard-to-Cook Defect in Cowpeas: Verification Via Microstructure Examination

It has been hypothesized that part of the hard-to-cook (HTC) defect in cowpeas is due to decreases in solubility and thermal stability of intracellular proteins during storage since coagulated proteins would limit water to starch and prevent full swelling during cooking. To verify this hypothesis, effects of soaking and heating temperature on texture, water absorption, protein water extractability and microstructure of control and HTC cowpea seeds (aged or treated) were studied. Scanning electron microscopy showed no structural difference between dry control and dry aged seeds. However, after soaking, in contrast to the control, aged seeds exhibited a coarse protein matrix with tightly embedded starch granules and resistance to fracture. Treated seeds also showed ti ght embedment of starch granules. This indicates that storage proteins had coagulated or aggregated during aging or treatments , as evidenced also by very low extractability. Unlike 60°C, heating at 85°C dramatically decreased protein extractability and led starch granules to swell partially in control seeds and little in HTC seeds. When cooked (IOO \u27 C), HTC seeds showed lack of cell separation and restricted starch swelling, all of which were in sharp contrast with the control. Results not only verified the aforementioned hypothesis but also reaffirmed the role of cell middle lamella, implying involvements of multiple mechanisms in bean hardening

Evaluation of a low-resource soy protein production method and its products

IntroductionOne key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA.MethodsThe method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality.ResultsBench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC’s in vitro protein digestibility was higher than the starting material.ConclusionThe proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA

Pipecolic Acid Confers Systemic Immunity by Regulating Free Radicals

Pipecolic acid (Pip), a non-proteinaceous product of lysine catabolism, is an important regulator of immunity in plants and humans alike. In plants, Pip accumulates upon pathogen infection and has been associated with systemic acquired resistance (SAR). However, the molecular mechanisms underlying Pip-mediated signaling and its relationship to other known SAR inducers remain unknown. We show that in plants, Pip confers SAR by increasing levels of the free radicals, nitric oxide (NO), and reactive oxygen species (ROS), which act upstream of glycerol-3-phosphate (G3P). Plants defective in NO, ROS, G3P, or salicylic acid (SA) biosynthesis accumulate reduced Pip in their distal uninfected tissues although they contain wild-type-like levels of Pip in their infected leaves. These data indicate that de novo synthesis of Pip in distal tissues is dependent on both SA and G3P and that distal levels of SA and G3P play an important role in SAR. These results also suggest a unique scenario whereby metabolites in a signaling cascade can stimulate each other\u27s biosynthesis depending on their relative levels and their site of action

Changes in mineral concentrations and phosphorus profile during dry-grind processing of corn into ethanol

For determining variation in mineral composition and phosphorus (P) profile among streams of dry-grind ethanol production, samples of ground corn, intermediate streams, and distillers dried grains with solubles (DDGS) were obtained from three commercial plants. Most attributes (dry matter concentrations) increased significantly from corn to cooked slurry but fermentation caused most significant increase in all attributes. During centrifugation, more minerals went into thin stillage than wet grains, making minerals most concentrated in the former. Mineral increase in DDGS over corn was about 3 fold, except for Na, S, Ca, and Fe. The first three had much higher fold of increase, presumably due to exogenous addition. During fermentation, phytate P and inorganic P had 2.54 and 10.37 fold of increase over corn, respectively, while relative to total P, % phytate P decreased and % inorganic P increased significantly. These observations suggest that phytate underwent some degradation, presumably due to activity of yeast phytase

Genesis Types and Migration of Middle and Lower Assemblages of Natural Gas in the Eastern Belt around the Penyijingxi Sag of the Junggar Basin, NW China

This study analyzes the geochemical characteristics of natural gas composition, carbon isotope, and light hydrocarbon in the eastern belt around the Penyijingxi sag of the Junggar Basin. The result shows the that natural gas content is dominated by alkane gas, with low contents of heavy hydrocarbon and non-hydrocarbon components. The overall carbon isotopic composition of the alkanes shows a trend as δ13methane (C1) < δ13ethane (C2) < δ13propane (C3) < δ13butane (C4), and all δ13C1 values are <−30‰, which are typical of gases of organic origin. The natural gas is mainly coal-derived gas from the Lower Urho formation, mixed with a small amount of oil-associated gas from the Fengcheng formation. The vertical migration of natural gas resulted in the mixing of oil-associated gas and coal-derived gas and the mixing of alkane gas at different stages of the same origin, which should be the origin of carbon isotope inversion. The diffusion migration of carboniferous oil and gas reservoirs has led to differences in gas geochemical characteristics among gas wells. These migration characteristics of natural gas may indicate that the shallow layers are a favorable stratum for the next step of oil and gas exploration in the eastern belt around the Penyijingxi sag

Soybeans : chemistry, technilogy and utilization/ Keshun

xxvi, 532 hal.: ill.; 24 cm

Soybeans : chemistry, technilogy and utilization/ Keshun

xxvi, 532 hal.: ill.; 24 cm