Cereal varieties breeding for distilling end-use for edible ethanol and bioethanol production is impossible without laboratory evaluation of breeding lines grain fermentability, determination of ethanol extraction and other fermentation derived by-products. For a purpose of breeding material fermentability evaluation laboratory procedure was developed, tested and proposed for use. As a base for grain fermentability laboratory protocol development the industrial Ukrainian standard GSTU 46.045—2003 changed and applied with numerous own modifications was used. Developed laboratory method for grain fermentability evaluation includes several steps of grain probe for analyses preparation, sample milling, humidity testing, and initial sample parameters determination such as starch and crude protein content. In particular cases starch quality parameter such as amylose/amylopectin ratio, and endosperm texture (grain hardness) are needed to be tested. The laboratory protocol itself includes phases of starch gelatinization, enzymatic liquefaction of water/flour suspension, enzymatic starch saccharification and yeast fermentation, ethanol distilling and ethanol extraction evaluation, fermentative hydrolysis by-products determination. Examples of grain fermentability evaluation in wheat breeding lines possessing waxy type starch and extra-soft endosperm were presented. Developed laboratory protocol proposed for application in breeding programs aimed on development of cereal crop varieties for distilling end-use.
Keywords: ereal varieties, breeding, starch, fermentability, distilling, edible ethanol, bioethanol, amylase, glucoamylase
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