Process for improving products of dry milling
Processes for improving the properties of byproducts of dry milling are described. In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ...
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| creator | HAMMES DANIEL NIKOLOV ZIVKO PAUSTIAN DAVID LOHRMANN TROY |
| description | Processes for improving the properties of byproducts of dry milling are described. In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ tissue, has increased oil content. In a process, short soak times and lower temperatures are used as compared to traditional wet milling processes, and results in a byproduct that has both increased protein dispersibility index and increased oil content. Lower pH may further increase oil and protein dispersibility index levels. When a higher pH is used, protein dispersibility increases, regardless of the temperature of the soaking liquid. |
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In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ tissue, has increased oil content. In a process, short soak times and lower temperatures are used as compared to traditional wet milling processes, and results in a byproduct that has both increased protein dispersibility index and increased oil content. Lower pH may further increase oil and protein dispersibility index levels. 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In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ tissue, has increased oil content. In a process, short soak times and lower temperatures are used as compared to traditional wet milling processes, and results in a byproduct that has both increased protein dispersibility index and increased oil content. Lower pH may further increase oil and protein dispersibility index levels. When a higher pH is used, protein dispersibility increases, regardless of the temperature of the soaking liquid.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process for improving products of dry milling |
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