Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice

TIEN, Tien Nam; Nguyen, Tien Cuong; NGUYEN, Chinh Nghia; Nguyen, Tien Thanh; Pham, Tuan Anh; Pham, Ngoc Hung; Chu-Ky, Son

doi:10.1016/j.procbio.2022.03.005

Cited by 6 publications

(3 citation statements)

References 42 publications

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“…After the hydrolysis by GSHE, the RF, and RS showed almost no change in the crystallization patterns. The relative crystallinity of RF was higher than that of RS at the same hydrolysis time, but both slightly increased after GSHE treatment, indicating only a minor change in the crystalline structure of RF and RS with GSHE hydrolysis, which was consistent with the previous report [39]. Considering the DH, it can be suggested that hydrolysis occurred in the alternating crystalline and amorphous regions.…”

Section: Crystalline Structure and Molecular Ordersupporting

confidence: 90%

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme

Zhai

Svensson

et al. 2023

Molecules

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Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.

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Section: Crystalline Structure and Molecular Ordersupporting

confidence: 90%

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme

Zhai

Svensson

et al. 2023

Molecules

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“…Proximate composition of black-purple rice was analyzed (Table 1). Black-purple rice has a high starch content of around 80 % dry matter, comparable to some varieties of black and red rice (79 -83 %) [4], it is lower than regular white rice (about 89 %) [9]. Fiber and fat were determined to be about 3 %, and ash was about 1 %.…”

Section: Proximate Composition Of Black-purple Ricementioning

confidence: 87%

High gravity enzymatic hydrolysis of non–gelatinized starch from black - purple rice

Huong Do Thi Thanh,

Thanh Nguyen

2023

Vietnam J. Sci. Technol.

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Thanks to novel recombinant starch degrading enzymes which can directly hydrolyze raw starch at ambient temperature, the technology of hydrolysis of uncooked starch has recently been developed andproven to be effective. In combination with high substrate concentration (high gravity) approach, this technology not only saves the thermal energy for starch gelatinization but also reduces the impact of heat on valuable components in starch–containing raw materials. Black–purple rice is a specialty of Northwest Viet Nam, which contains high level of anthocyanin, a biologically active ingredient. In this study, commercial enzymes were applied to hydrolyze non–gelatinized black–purple rice to obtain anthocyanin–containing sugar solution. Factors affecting the starch conversion such as enzyme/substrate ratio, hydrolysis duration, temperature, and the presence of supporting enzymes in the hydrolysis process were investigated. The results showed that in the presence of Stargen 002, Viscozyme L, and Cellulast 1.5 L, more than 86 % of starch in a total of 320 g/L black-purple rice were converted into glucose after 72 hours at 50 °C. From black-purple rice, two products were received, including a glucose–rich hydrolysate (245.92 g/L) containing anthocyanin (30 mg/L) and a solid by–product rich in protein, which were very potential for food application.

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“…During high-gravity ethanol production from rice, proteases increased ethanol yield and decreased fermentation time during no-cook processes. Proteases have a significant impact on the size and growth of yeast and were found to enhance ethanol content by 2.4% v/v and shorten fermentation time by 48 h. External nitrogen addition was not needed for the SLSF-VHG process of rice ( Tien et al, 2022 ).…”

Section: Application Of Microbial Proteasesmentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

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Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice

Cited by 6 publications

References 42 publications

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme

High gravity enzymatic hydrolysis of non–gelatinized starch from black - purple rice

Microbial proteases and their applications

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