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Emulsifying properties of an arabinoxylan–protein gum from distillers’ grains and the co-production of animal feed

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Abstract

In order to improve corn ethanol profitability and energy efficiency, a natural gum consisting of primarily arabinoxylan and crude protein (CP) was extracted from distillers’ grains (DG), a major byproduct from the dry grind corn ethanol production. DG was fractionated into an alkali-soluble gum fraction and an alkali-insoluble residue fraction by extracting with 1–5 % NaOH at 25–75 °C for 1–5 h. The extraction conditions, which significantly affect the yields and compositions of DG gum and residue, were statistically modeled to optimize yields and compositions. DG gum had 8–22 % CP, which could all be reduced to about 8 % by purification with bentonite clay. The isolated gums (purified and unpurified) were made into emulsifying agents, whereas residues were characterized as animal feed. The results demonstrated that the purification process affects the emulsifying properties of the DG gum-derived emulsifying agents. In parallel, the DG residue was found to have increased fiber digestibility and metabolizable energy compared to the original DG. An economic analysis determined that concurrent productions and utilizations of DG gum and DG residue could improve the cost and energy balance of the current corn ethanol process.

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Abbreviations

ADF:

Acid detergent fiber

ADICP:

Acid detergent insoluble crude protein

CP:

Crude protein

DG:

Distillers’ grains

ME:

Metabolizable energy

NDF:

Neutral detergent fiber

NDFD:

Neutral detergent fiber digestibility

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Acknowledgments

This work was supported by US Department of Agriculture, under contract USDA Critical Agricultural Material Grant (2013-38202-20400). GPC analyses were carried out at the Great Lakes Bioenergy Research Center with support from the funding from US Department of Energy, the Office of Science (BER DE-FC02-07ER64494). The authors would also like to give their appreciations to Dr. John Ralph and Dr. Ali Azarpira for GPC analyses, to Yi-cheng Wang and Dr. Sundaram Gunasekaran for FTIR and particle size analyses, and to Didion Milling Inc. for materials and valuable discussions.

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Author notes

  1. Yuki Tobimatsu

    Present address: Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Sakyo-ku, 606-8502, Japan

Authors and Affiliations

  1. Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, WI, 53706, USA

    Zhouyang Xiang, Renil Anthony & Troy Runge

  2. Department of Biochemistry, University of Wisconsin-Madison, Madison, WI, 53726, USA

    Yuki Tobimatsu

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  1. Zhouyang Xiang
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  2. Renil Anthony
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Correspondence to Troy Runge.

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Xiang, Z., Anthony, R., Tobimatsu, Y. et al. Emulsifying properties of an arabinoxylan–protein gum from distillers’ grains and the co-production of animal feed. Cellulose 21, 3623–3635 (2014). https://doi.org/10.1007/s10570-014-0379-z

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  • DOI: https://doi.org/10.1007/s10570-014-0379-z

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