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Alkaline fractionation and enzymatic saccharification of wheat dried distillers grains with solubles (DDGS)

Zaini, N.A.B., Chatzifragkou, A. and Charalampopoulos, D. (2019) Alkaline fractionation and enzymatic saccharification of wheat dried distillers grains with solubles (DDGS). Food and Bioproducts Processing. ISSN 0960-3085 (In Press)

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Abstract/Summary

The complete utilisation of Dried Distillers Grains with Soluble (DDGS) requires effective pretreatment strategies aiming to increase the enzymatic digestibility of cellulose and improve its conversion to fermentable sugars. To this end, the effect of different NaOH concentrations (0 – 5%, w/v) and temperature (30 – 121 oC) on the fractionation of DDGS to its main components (cellulose, hemicellulose, proteins) was evaluated. As the NaOH concentration and temperature increased, the total sugar content of the pretreated DDGS solids progressively increased to a maximum of ~88%. At 121 oC and 5% NaOH, the DDGS solid residue consisted primarily of glucose (~53%), a 5-fold increase compared to the original DDGS, reflecting the presence of cellulose, and to a lesser extent by xylose (~25%) and arabinose (~10%) reflecting the presence of hemicellulose. Approximately 83% of the initial hemicellulose and 79% of the protein contents were removed into the liquid fraction during alkaline pretreatment. The enzymatic digestibility of the pretreated DDGS solids by the Accellerase® 1500 cellulase enzyme was significantly improved, resulting in a 3.6 fold increase in glucose yield compared to untreated DDGS. Mass balance analysis demonstrated that the proposed process scheme recovers the majority of the key DDGS components (cellulose, hemicellulose, proteins) in an efficient manner with relatively low losses, and provides a viable approach for the valorisation of DDGS.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Spectrometry (CAF)
Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Xray (CAF)
Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:86352
Publisher:Elsevier

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