NDLI: Characterization of normal and waxy corn starch for bioethanol production.

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Characterization of normal and waxy corn starch for bioethanol production.

Content Provider	Semantic Scholar
Author	Yangcheng, Hanyu Jiang, Hongxin Blanco, M. J. Quiles Jane, J. Christalin
Copyright Year	2013
Abstract	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.
Starting Page	204
Ending Page	206
Page Count	3
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=3755&context=etd
Alternate Webpage(s)	https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=3755&context=etd&httpsredir=1&referer=
Alternate Webpage(s)	http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=3755&context=etd
Alternate Webpage(s)	http://www.ccur.iastate.edu/news/newsletters/2012/may_jun/cutcpresentations/yangcheng.pdf
PubMed reference number	23241103v1
Alternate Webpage(s)	https://doi.org/10.1021/jf305100n
DOI	10.1021/jf305100n
Journal	Journal of agricultural and food chemistry
Volume Number	61
Issue Number	2
Language	English
Access Restriction	Open
Subject Keyword	Amylopectin Amylose Contain (action) Cooking (activity) Ethanol Regression Analysis Resistant Starch Starch contents - HtmlLinkType
Content Type	Text
Resource Type	Article

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