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
Full text and supplemented materialsFree full text: PDF
1. Central Intelligence Agency. (2018). The Fact Book. Energy. Fossil fuel reserve and consumption data.
2. Samoyienko, A.G. (2008). Prospects for the production of biodiesel in Ukraine. Ekonomika APK, 4, pp.72-77 [in Ukrainian].
3. Prishlyak, V.M. & Prishlyak, N.V. (2013). Technical-economic and economic aspects of bioethanol production in Ukraine. Nauk. pratsi Inst. bioenerhetychnykh kultur i tsukr. buryakiv, 19, pp. 219-226 [in Ukrainian].
4. Polygalina, V.G. (1999). Technochemicai control of alcohol and distillery production. Moscow: Kolos, 334 [in Russian].
5. Au, F., McKeown, L., McAllisterc, T. & Chavesa, A. (2010). Fermentation characteristics of corn-, triticale-, and wheat-based dried distillers' grains with solubles in barley-based diets determined using continuous and batch culture systems. J. Sci. Food Agric., 90, pp. 2074-2082. https://doi.org/10.1002/jsfa.4054
6. Malakar, R., Tiwari, A. & Malviya, S. (2010). Pullulanase: a potential enzyme for industrial application. Int. J. Biomed. Res., 1, No. 2, pp. 10-20. https://doi.org/10.7439/ijbr.v1i2.53
7. Gago, F., Horvathova, V., Ondas, V. & Sturdik, E. (2014). Assessment of waxy and non-waxy corn and wheat cultivars as starch substrates for ethanol fermentation. Chemical Papers, 68 (3), pp. 300-307. https://doi.org/10.2478/s11696-013-0454-1
8. Zhao, R., Wu, X., Seabourn, B., Bean, S., Guan, L., Shi, Y.-C., Wilson, J., Madl, R. & Wang, D. (2009). Comparison of waxy vs. nonwaxy wheats in fuel ethanol fermentation. Cereal Chem., 86, No. 2, pp. 145-156. https://doi.org/10.1094/CCHEM-86-2-0145
9. Agu, R., Swanston, J., Walker, J., Pearson, S., Bringhurst, T., Brosnan, J. & Jack, F. (2009). Predicting alcohol yield from UK soft winter wheat for grain distilling: combined influence of hardness and nitrogen measurements. Publ. Inst. Brew. Dist., 115, No. 3, pp. 183-190. https://doi.org/10.1002/j.2050-0416.2009.tb00367.x