DisplayTitle

Functional Attributes of Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock

¹Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8. ²Department of Animal and Poultry Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8. ³Corresponding author. Phone: (306) 966-5030. Fax: (306) 966-8898. E-mail: Michael.Nickerson@usask.ca

The functional attributes of proteins withdrawn from different stages of a commercial ethanol fuel/distillers dried grains with solubles (DDGS) process that used a wheat feedstock were investigated. Specifically, protein coproducts were examined postliquefaction (PL), postdistillation (PD), and postdrying (DDGS) and related to those from the native wheat feedstock (WF). Water hydration, oil holding, foaming, and emulsifying properties of all materials were assessed. The WF and the PL coproduct showed similar water hydration capacities (WHCs), ranging between 80 and 110%, whereas WHCs for the PD and DDGS coproducts were significantly higher (ranging between 264 and 356%). WHC for all products was found to be independent over the pH range of 2.00–10.00. A similar trend was found for the oil holding capacities, for which both WF and PL materials showed lower values (≈120%) than both the PD (203%) and DDGS (171%) materials. Foam capacity and stability for the WF were found to be 32.8 and 61.4%, respectively, whereas no coproducts were foam forming. Emulsion stability decreased from ≈45% for the WF to <10% in all other materials. Findings indicated that initial changes to the protein's functional attributes occurred in the PL stage of ethanol/DDGS processing.