Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
J Agric Food Chem. 2013 Jan 16;61(2):379-86. doi: 10.1021/jf305100n. Epub 2013 Jan 3.
Objectives of this study were to compare ethanol production between normal and waxy corn using a cold fermentation process and to understand effects of starch structures and properties on ethanol production. Ethanol yields positively correlated (p < 0.01) with starch contents of kernels of the normal and waxy corn. The average starch-ethanol conversion efficiency of waxy corn (93.0%) was substantially greater than that of normal corn (88.2%). Waxy corn starch consisted of very little amylose and mostly amylopectin that had a shorter average branch chain length than normal corn amylopectin. Regression analyses showed that average amylopectin branch chain lengths and percentage of long branch chains (DP > 37) of waxy corn starch negatively correlated with the starch hydrolysis rate and the ethanol yield. These results indicated that starch structures and properties of the normal and waxy corn had significant effects on the ethanol yield using a cold fermentation process.
本研究旨在比较普通玉米和蜡质玉米在低温发酵过程中的乙醇产量,并探讨淀粉结构和性质对乙醇生产的影响。结果表明,乙醇得率与普通玉米和蜡质玉米的籽粒淀粉含量呈正相关(p < 0.01)。蜡质玉米的淀粉-乙醇转化率(93.0%)明显高于普通玉米(88.2%)。蜡质玉米淀粉中的直链淀粉含量很少,主要是支链淀粉,其平均支链长度短于普通玉米支链淀粉。回归分析表明,蜡质玉米淀粉的平均支链淀粉支链长度和长支链(DP > 37)百分比与淀粉水解率和乙醇产量呈负相关。这些结果表明,普通玉米和蜡质玉米的淀粉结构和性质对低温发酵过程中的乙醇产量有显著影响。