Enrichment of Protein Content in Rice-Based Dried Distillers’ Grain from Food-Ethanol Factory by Chemical Method
Main Article Content
Abstract
Dried distillers’ grain (DDG) from rice-based alcohol factories contains relatively high protein (ca. 79% of dry matter). However, this vegetative protein source has only been used for animal feeding. To enhance the value of this by-product, i.e. toward application for the food industry, this study has applied different approaches for the enrichment of protein content in this by-products. These approaches were either using solvents to directly extract and precipitate protein or removing non-protein components in rice-based DDG. The results showed that the direct extraction and precipitation of protein was not effective as the removal of non-protein components. The use of NaOH 10 mM has increased protein content up to 87% of dry matter by washing out the non-protein components such as starch from DDG. Preliminary, the protein-enriched DDG was used up to 15% as an ingredient for cookies without negative effect on the taste or color of this product.
Keywords
Rice-based dried distillers’ grain, DDG, protein enrichment, ethanol
Article Details
References
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[6] M. J. Jivan, M. Yarmand, and A. Madadlou, Preparation of cold water-soluble potato starch and its characterization, Journal of Food Science and Technology 51 (3) (2014) 601-605. https://doi.org/10.1007/s13197-013-1200-y
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[8] S. Srichuwong and J.-l. Jane, Methods for characterization of residual starch in distiller's dried grains with solubles (DDGS), Cereal Chemistry 88(3) (2011) 278-282. https://doi.org/10.1094/CCHEM-11-10-0155
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[10] P. Singha, K. Muthukumarappan, and P. Krishnan, Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks, Food Sci. Nutr., 6(1) (2018) 101-110 https://doi.org/10.1002/fsn3.534