High-shear, jet-cooking, and alkali treatment of corn distillers dried grains to obtain products with enhanced protein, oil and phenolic antioxidants

G. E. Inglett, D. Chen, D. J. Rose, M. Berhow

Research output: Contribution to journalArticle

3 Scopus citations

Abstract

Distillers dried grains (DDG) have potential to be a nutritionally important source of protein, oil and phenolic antioxidants. DDG was subjected to high-shear and jet-cooking, with or without alkaline pH adjustment and autoclaving. Soluble and insoluble fractions were analyzed for protein, oil and ash. Extracts were analyzed for phenolic acids and antioxidant activity. Protein contents were significantly elevated in the insoluble fractions after treatment and the oil content was drastically increased in the insoluble fraction after high-shear and jet-cooking without pH adjustment. Alkaline pH adjustment resulted in a soluble fraction that was highest in phenolic acids, but not antioxidant activity. The highest antioxidant activity was found in the 50% ethanol extract from DDG that had been subjected to high-shear and jet-cooking. These results suggest that high-shear and jet-cooking may be useful processing treatments to increase the value of DDG by producing fractions high in protein, oil and extractable phenolic acids with high antioxidant activity. The DDG fractions and extracts described herein may be useful as food and nutraceutical ingredients, and, if used for these applications, will increase the value of DDG and ease economic burdens on ethanol producers, allowing them to compete in the bio-fuel marketplace.

Original languageEnglish (US)
Pages (from-to)297-304
Number of pages8
JournalFood Science and Technology International
Volume16
Issue number4
DOIs
StatePublished - Aug 1 2010

Keywords

  • antioxidant activity
  • caffeic acid
  • coumaric acid
  • distillers
  • extraction
  • ferulic acid
  • grains

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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