CRIS NUMBER: 0190353
SUBFILE: CRIS
PROJECT NUMBER: ILLU-741-342
SPONSOR AGENCY: CSREES
PROJECT TYPE: HATCH
PROJECT STATUS: TERMINATED
MULTI-STATE PROJECT NUMBER: (N/A)
START DATE: Oct 1, 2001
TERMINATION DATE: Sep 30, 2006
GRANT PROGRAM: (N/A)
GRANT PROGRAM AREA: (N/A)
CLASSIFICATION
511 | 1510 | 2020 | 2.1 | 50% |
511 | 7299 | 2020 | 2.1 | 50% |
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CLASSIFICATION HEADINGS
KA511 - New and Improved Non-Food Products and Processes S7299 - Research equipment and methods, general/other S1510 - Corn F2020 - Engineering G2.1 - Expand Domestic Market Opportunities
RESEARCH EFFORT CATEGORIES
BASIC |
(N/A)% |
APPLIED |
100% |
DEVELOPMENTAL |
(N/A)% |
KEYWORDS: ethanol; fuel; variability; maize; corn; fermentation; hybrids; saccharification; yields; non food commodities; agricultural engineering; process development; measurement; wet milling; dry milling; comparative analysis; corn starch
PROGRESS: Oct 1, 2001 TO Sep 30, 2006
The objective of this work was to show how variability due to genetic differences affect the utility of the end product. Due to an inability to secure funding to perform ethanol tests, we changed the target variability to the starch itself. In particular we wanted to look at the gel strength produced by a given pearl starch and the variability in same due to genetic differences. In order to study the thermal and rheological differences between hybrids we first had to determine the effect of laboratory batch steeping on rheological properties of starch. We found that we could buffer the system to 3.75 pH and not affect starch yield. A basic starch pudding was used as the food model for characterization of food pasting and gel strength properties. It was postulated that a 5 percent difference in final viscosity of the starch pasting properties would be the best predictor of a practical difference among food characteristics. Fifty-nine commercial corn hybrids grown in the
same year at the same location were wet milled using a 100g laboratory procedure and the resulting starch was analyzed to determine the variability in pasting, gel and thermal properties. The final viscosities of the commercial sample set varied from 1697 cP to 2064 cP, from which five hybrids were selected to represent a viscosity range and tested for pasting properties and gel strength properties. The final viscosities were positively correlated to both starch gel strength characteristics of initial rupoture and gel strength at 7.5 mm depth with corerelation coefficients of 0.88 and 0.77 respectively. The selected hybrid were also tested to determine pudding pasting properties (RVA) and pudding gel strengths (texture analysis). The final viscosity of the starches was positively correlated to the initial rupture gel strength of the pudding with a correlation coefficient of 0.71. The initial rupture gel strength of the strongest gel was 10 percent stronger than the next strongest and
20 percent stronger than the weakest. By selecting the hybrid with the highest final viscosity you could potentially decrease the formulation by 10 to 20 percent to make a gel that has comparable gel strength to the other hybrids that were selected. Over 7.3 billion kg (290 million bushels) of corn per year is processed into starch (Economic Research Service, 2005), of which approximately half is for food use. At 15 percent MC and 70 percent starch db this would result in 2.2 billion kg of starch being used. At $0.264 per kg of starch (Economic Research Service, 2005) a 10 to 20 percent formula reduction would result in $58 to $117 million cost reduction by selecting specific hybrids for the food industry.
IMPACT: 2001-10-01 TO 2006-09-30
The study shows that there is a correlation between starch final viscosity and the strength of the gel produced from it. The correlation may be positive or negative depending upon the genetic background of the hybrids tested. What is important is not the direction of the correlation but rather the fact that so much potential variabilty exists. Processing selected hybrids would be one way to maximize pearl starch final viscosity and minimize cost to the manufacturer. The range of final viscosities exhibited by the hybrids was 4 times the minimim practical difference observed by industry. Over 7.3 billion kg (290 million bushels) of corn per year is processed into starch (Economic Research Service, 2005), of which approximately half is for food use. At 15 percent MC and 70 percent starch db this would result in 2.2 billion kg of starch being used. At $0.264 per kg of starch (Economic Research Service, 2005) a 10 to 20 percent formula reduction would result in $58 to $117
million cost reduction by selecting specific hybrids for the food industry. The expected result is that the food industry will put ever increasing pressure on starch suppliers to increase their viscosity of pearl starch and decrease variability in final viscosity.
PUBLICATION INFORMATION: 2001-10-01 TO 2006-09-30
Cabrales, L., Niu, Y.X., Buriak, P. and Eckhoff, S.R. 2006. Effect of laboratory batch steeping pH on starch yield and pasting properties of selected corn hybrids, Cereal Chemistry 83(1):22-24.
PROJECT CONTACT INFORMATION
NAME: |
Eckhoff, S. R. |
PHONE: |
217-244-4022 |
FAX: |
217-244-0323 |
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