Characterization of Amylose Lipid Complexes and Their Effect on the Dry Grind Ethanol Process

摘要

Amylose lipid complexes (AMLs) are likely to form during liquefaction of ground corn in the dry grind process. AML will form under high temperature (>= 85 degrees C) and excess water conditions, due to interaction of gelatinized starch with corn lipids. AMLs are resistant to alpha-amylase action, resulting in a decrease in starch available for enzymatic hydrolysis. This affects sugar available for fermentation and the final ethanol yield. In this study, the effects of liquefaction temperature, corn particle size, slurry solids content, and different commercial alpha-amylases on AML formation are evaluated.