A new process was developed to recover corn fiber from the mash before fermentation in dry‐grind ethanol production. In this process, corn is soaked in water (no chemicals) for a short period of time and then degermed using conventional degermination mills. In the remaining slurry, corn coarse fiber is floated by increasing the density of the slurry and then separated using density differences. The fiber recovered is called quick fiber to distinguish it from the conventional wet‐milled fiber. This study evaluated the percent of quick fiber recovery for a normal yellow dent and high oil corn hybrid. The quick fiber was analyzed for levels of corn fiber oil, levels of ferulate phytosterol esters (FPE) and other valuable phytosterol components in the oil and compared with conventional wet‐milled corn coarse and fine fiber samples. Fiber samples were also analyzed and compared for yields of potentially valuable corn fiber gum (CFG, hemicellulose B). Comparisons were made between the quick fiber samples obtained with and without chemicals in the soakwater. An average quick fiber yield of 6–7% was recovered from the two hybrids and represented 46–60% of the total fiber (fine and coarse) that could be recovered by wet‐milling these hybrids. Adding steep chemicals (SO2 and lactic acid) to the soakwater increased the quick fiber yields, percent of FPE recoveries, and total percent of phytosterol components to levels either comparable to (for the dent corn hybrid) or higher than (for the high oil corn hybrid) those recovered from the total conventional wet‐milled fiber samples. CFG yields in the quick fiber samples were comparable to those from the wet‐milled fiber samples. CFG yields in the quick fiber samples were not significantly affected by the addition of chemicals (SO2 and lactic acid) to the soakwater.
Yellow dent corn soaked in deionized water at 527C for 24 h without addition of SO 2 was wet-milled using a modified 100-g laboratory procedure employing ultrasound treatment at different points in the milling process and compared to conventional wet milling and milling-only corn. Starch yields from ultrasound treatments varied from 66.93 to 68.72% and were comparable to conventional wet milling (68.92%). The ultrasound treated samples produced 6.35 to 7.02 more percentage point starch compared to the milling-only corn. Compared to the starch from milling-only corn, the ultrasound-produced starches showed a significant increase in whiteness and decrease in yellowness that are comparable to starches produced by conventional wet milling. Ultrasound treatment after the second grinding produced the highest starch yield and the lowest protein content in the resulting starch. The ultrasound-treated starches exhibited different pasting properties as evidenced by higher paste viscosities.
Cereal Chern. 76(3):449-451 We recently reponed that corn fiber oil contains high levels of three potential cholesterol-lowering phytosterol components: ferulate-phytosterol esters (FPE) (3-Q wt%), free phytosterols (1-2 wt%), and phytosterolfatty acyl esters (7-9 wt%). A previous study also indicated that corn bran oil contained less phytosterol components than corn fiber oil. The current study was undertaken to attempt to COnflfID this preliminary observation using more defined conditions. Accordingly, oil was extracted from corn fiber and corn bran prepared under controlled laboratory conditions, using the same sample of corn hybrid kernels for each, and using recognized bench-scale wet-milling, and dry-milling procedures, respectively. After extraction, the chemical composition of the phytosterol components in
Cereal Chem. 74(3):249-253The effect of lactic acid on starch yields of different corn hybrids was determined by wet-milling 18 commercial corn hybrids at three levels of lactic acid. All 18 hybrid samples tested had higher starch yields when lactic acid was added to the steep solution, although the magnitude of the increased starch yields varied between 2.9 and 12.0%. The optimal lactic acid concentration for maximum starch recovery was found to be between 0.55 and 1.67% lactic acid, by wet-milling nine of the same 18 corn hybrids with seven levels of added lactic acid. Between 0.83 and 1.67% lactic acid, the starch yields of eight of the nine hybrids were constant (within ±0.5%). Results showed that the average starch yield across all hybrids decreased with a lactic acid concentration <0.55% and a lactic acid concentration >1.67%. 2 Corresponding
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