scholarly journals Evaluation of enzymatic hydrolysis via alcoholic fermentation of corn flour

2019 ◽  
Vol 2 (2) ◽  
pp. 35-45
Author(s):  
Md. Shahriar Rahaman Shams ◽  
Fahriha Nur-A Kabir ◽  
Tajnuba Sharmin ◽  
Mohammad Gulzarul Aziz
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ethyl Alcohol ◽  
Alcoholic Fermentation ◽  
Corn Starch ◽  
Starch Content ◽  
Value Added ◽  
Enzyme Hydrolysis ◽  
Local Market ◽  
Corn Flour ◽  
Carrier Solvent

AbstractThe research was concerned with the enzymatic hydrolysis followed by alcoholic fermentation of corn flour. Commercial corn flour purchased from local market contained starch of 87.25%, moisture 11.86% and ash 0.70%. The kinetics of corn flour hydrolysis was performed at 50°C, 65°C and 80°C using commercial thermos table-∞-amylase and ∞-amyloglucosidase. During hydrolysis the residual starch content was decreased with increasing hydrolysis time. The line weaver- Burk plot for enzyme hydrolysis of corn starch for 2.5%, 5% and 10% flour solution showed a Km value of 2.46, 2.27 and 1.73 mg/ml and Vmax values 1.23, 1.21 and 0.96 U/ml for 50°C, 65°C and 80°C respectively. Thin layer chromatography (TLC) was used to detect the presence of dextrose in the hydrolyzates. The Rf (Retention factors) values showed that the starch was mainly composed of dextrose and depended on carrier solvent use for dextrose assessment. When 100% ethyl alcohol used as carrier solvent the Rf value was 0.72 and ethyl alcohol: ethyl acetate= 1:1 the Rf value was 0.65. Both corn flour solution and its enzymatic hydrolysates were fermented with commercial baker’s yeast. Both the cases starch content was decreased and alcohol content was increased during hydrolysis and alcohol production was 3 times more from hydrolysates. The results obtained here will be useful for further research in the production of other value added products like white vinegar from the produced alcohol from con flour.

Effect of the Enzymatic Hydrolysis on Starch Properties

2015 ◽  
Vol 723 ◽  
pp. 701-704
Author(s):  
Jing Li
Keyword(s):  
Tensile Strength ◽  
Enzymatic Hydrolysis ◽  
Corn Starch ◽  
Modified Starch ◽  
Starch Granules ◽  
Compound Structure ◽  
Starch Properties ◽  
Better Than

In this article, corn starch was modified by α-amylase with different hydrolytic time (30, 60, 90 and 120 min) and the effects of modification technology on its properties of viscosity, compound structure and mechanical were studied. The result showed that structure of modified starch was conserved with hydrolytic time increased, whereas tensile strength were increased and viscosity was decreased. The performance of modified starch that hydrolyzed by 30 min was better than others and pinholes were generated in the surface of starch granules

scholarly journals RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour

2012 ◽  
Vol 3 ◽  
pp. 333-341 ◽  
Author(s):  
Daria Szymanowska-Powałowska ◽  
Grażyna Lewandowicz ◽  
Wioletta Błaszczak ◽  
Artur Szwengiel
Keyword(s):  
Ethanol Production ◽  
Structural Changes ◽  
Corn Starch ◽  
Research Paper ◽  
Fuel Ethanol ◽  
Corn Flour

Effect of Different Processing on Corn Starch and Protein

2012 ◽  
Vol 554-556 ◽  
pp. 990-993
Author(s):  
Jian Zou ◽  
Hai Yan Gao ◽  
Jie Zeng
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Corn Starch ◽  
Ultra Violet ◽  
Absorption Spectrometry ◽  
Dry Milling ◽  
Wet Milling ◽  
Corn Flour ◽  
Sds Page ◽  
Scanning Electron

Scanning electron microscopy of samples showed that corn flour granules by fermented and wet-milling were angular, pentagonal or elliptical similar to native starches while samples with extruding and cooking were irregularly fibrous and large granules. Protein of samples with wet-milling exhibited an obvious DSC endotherm, To 85.81°C, Tp 92.95°C, Tc 101.73°C and ΔH 1.614J/g.While the fermented and extruded samples had no endotherm. Ultra-violet absorption spectrometry showed that absorbance of fermented and extruded samples increased and the λmax were slightly red shift. The λmax were 294nm, 297nm and 310nm for wet-milling , fermented and extruded flour, respectively. SDS-PAGE patterns of wet-milling flour contained four bands, fermented samples only three bands while extruded samples had same bands with dry-milling.

scholarly journals Assessing the divergence of south-south Nigerian indigenous contractors in international construction environment for national economic recovery

2021 ◽  
pp. 28-32
Author(s):  
Nsikak E.U. ◽  
Timothy E.E. ◽  
Sylvanus E.N.
Keyword(s):  
Dynamic Capabilities ◽  
Survey Design ◽  
Alternative Hypothesis ◽  
Value Added ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Integrated Approach ◽  
Economic Recovery ◽  
Local Market ◽  
Good Industry

The expansion from the domestic market to the international market has become increasingly important for construction business including that of Nigerian Contractors amidst saturated local market, more patronage to foreign Contractors by the sector, stiff competition, political rivalry, insecurity and dwindling economic situation in the country. These factors have left most Contractors vulnerable for years without contract awards thereby resulting in retrenchments, inability to remit value-added tax (VAT), unsustained company’s profitability, heavy financial risk, practice and technology drain, bankruptcy, merging of companies as well as redundancy. Thus, the aim of the paper is to evaluate sound prospects for economic boost by the involvement of indigenous Contractors in oversea’s projects. The research was built on the foundation of stage growth theory which postulated that countries should modernize and model themselves after wealthier and economical viable ones to climb the upward ladder for development. The paper adopted a survey design method in which a total of 150 questionnaires were administered representing the sample size and 120 copies filled and submitted completely was achieved through a simple random sampling technique from the target population of 240 Federal Government-registered Indigenous Contractors in the South-South geo-political zone of Nigeria. Data analysis was done through simple percentages, frequencies, mean as well as statistics tools-analysis of variance (one-way ANOVA) to test the effect of one variable on another. The results showed that high profit and revenue, expansion of subsidiaries, foreign direct investment (FDI), new technological strength, the local and foreign government supports, amongst others were ranked 1st, 2nd, 3rd, 4th and 5th respectively as key prospects that will be achieved for the economic recovery of the nation. Also, competing in a foreign contract will lower the cost of the project in the country. The paper tested a hypothesis: whether there is value addition on the nation economy via indigenous contractor participation in the foreign project. The alternative hypothesis H1 was accepted since the f-calculated value of 64.24 was greater than the table f-value of 5.29 at 4/20 degree of freedom tested at 0.01 level of significance. It then concluded that Indigenous contractors has not been involved significantly in the overseas project, hence; it recommended an integrated approach, developing external wings, good industry practices, technical and dynamic capabilities, collective championing and depoliticizing construction contract for maximum participation.

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

scholarly journals PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

2018 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Willem Kurniawan Lombu ◽  
Ni Wayan Wisaniyasa ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Moisture Content ◽  
Zea Mays L ◽  
Starch Content ◽  
Fat Content ◽  
Ash Content ◽  
Starch Digestibility ◽  
Corn Flour ◽  
The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

Nanocomposite films with silver nanoparticles synthesized in situ: Effect of corn starch content

2019 ◽  
Vol 97 ◽  
pp. 105200 ◽  
Author(s):  
Florencia Ortega ◽  
M. Alejandra García ◽  
Valeria B Arce
Keyword(s):  
Silver Nanoparticles ◽  
Corn Starch ◽  
Starch Content ◽  
Nanocomposite Films

Effects of Micropores on Processing and Properties of Porous Irons

2017 ◽  
Vol 863 ◽  
pp. 26-32
Author(s):  
Ming Zhou Su ◽  
Hui Meng Wang ◽  
Chang Chen
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Corn Starch ◽  
Sintering Temperature ◽  
Starch Content ◽  
Volumetric Shrinkage ◽  
Small Particle Size ◽  
Compressive Properties ◽  
Different Temperatures ◽  
Powder Metallurgy Route

Porous irons with only micropores were produced through powder metallurgy route. Corn starch of small particle size (5-15μm) was utilized to regulate the densification of green compacts. The structural and mechanical properties of porous irons sintered at different temperatures were evaluated. The porosities increased with increasing the starch content, which reduced compressive strength and increased volumetric shrinkage. The compressive yield stress increased with increasing sintering temperature. It was also found that the effect of sintering temperature on the microstructure and compressive properties was more obvious when green compacts were less densified. Moreover, volumetric shrinkage of porous irons without adding starch remains in a quite low level for different sintering temperatures.

scholarly journals Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 175 ◽  
Author(s):  
D. Dan Ramdath ◽  
Zhan-Hui Lu ◽  
Padma L. Maharaj ◽  
Jordan Winberg ◽  
Yolanda Brummer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Components ◽  
Resistant Starch ◽  
Starch Content ◽  
Value Added ◽  
Principal Component ◽  
Proximate Analysis ◽  
Nutritional Properties ◽  
Nutritional Evaluation

Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat, protein, carbohydrate, and dietary fiber content, and these are related to lentil type and seed size. Dazil and Greenstar were unique for their high resistant starch content (RS) and lower area under the starch hydrolysis curve (SHAUC) while Proclaim was opposite. SHAUC was positively correlated (p < 0.001) with rapidly digestible starch (RDS) content (r = 0.626) but negatively correlated with RS content (r = −0.635). Principal component analysis showed that the first three principal components accounted for 62.8% of the total variance and the contribution of SHAUC was 33.2%. These results confirm that in vitro SHAUC and a combination of RDS and RS may be predictive of the digestibility profile of cooked lentils.

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