Changes in composition and amino acid profile during dry grind ethanol processing from corn and estimation of yeast contribution toward DDGS proteins.

@article{Han2010ChangesIC,
  title={Changes in composition and amino acid profile during dry grind ethanol processing from corn and estimation of yeast contribution toward DDGS proteins.},
  author={Jianchun Han and Keshun Liu},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 6},
  pages={3430-7}
}
Three sets of samples, consisting of ground corn, yeast, intermediate products, and DDGS, were provided by three commercial dry grind ethanol plants in Iowa and freeze dried before chemical analysis. On average, ground corn contained 70.23% starch, 7.65% protein, 3.26% oil, 1.29% ash, 87.79% total carbohydrate (CHO), and 17.57% total nonstarch CHO, dry matter basis. Results from Plant 1 samples showed that compared to ground corn, there was a slight but significant increase in the contents of… CONTINUE READING
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