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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

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Saccharification of explosively dried corn.

G H Robertson¹, E M Zaragosa, A E Pavlath

¹Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Berkeley, California 94710, USA.

Biotechnology and Bioengineering

|August 1, 1986

Summary

This summary is machine-generated.

Explosive drying of corn alters starch structure, increasing susceptibility to enzymes. This results in significantly higher sugar formation rates compared to normally dried grains.

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Published on: September 15, 2015

Area of Science:

Agricultural Science
Biochemistry
Food Science

Background:

Rapid drying methods can alter grain kernel structure and starch properties.
Understanding these changes is crucial for optimizing enzymatic processes in grain processing.

Purpose of the Study:

To investigate the impact of explosive drying on corn grain structure and starch.
To evaluate the subsequent susceptibility of altered corn starch to enzymatic hydrolysis.
To compare sugar formation rates in explosively dried versus normally dried corn.

Main Methods:

Comparative analysis of macrostructural and molecular changes in explosively dried corn.
Enzymatic assays using liquefying and saccharifying enzymes on milled corn samples.
Measurement of nonreducing and reducing sugar formation rates.
Assessment of enzymatic conversion in corn dried with and without absorbed ethyl alcohol.

Main Results:

Explosive drying caused significant physical and molecular changes in corn starch, reducing average molecular weight.
Enzymatic conversion rates for sugars were 3.3-10.6 times higher in explosively dried corn compared to normally dried corn.
The presence of absorbed ethyl alcohol in explosively dried corn did not significantly affect enzymatic conversion rates.

Conclusions:

Explosive drying enhances the susceptibility of corn starch to enzymatic degradation.
This increased susceptibility leads to significantly higher rates of sugar production.
The findings have implications for optimizing enzymatic processes in grain utilization and biofuel production.