{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/86070"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/86070","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Factors Affecting Starch Conversion to Ethanol in Dry Grind Corn Process","abstract":"Factors affecting corn starch conversion to ethanol were evaluated to investigate the lack of correlation between ethanol concentration and corn starch content in dry grind corn process. Effect of amylose:amylopectin ratios and resistant starch in corn starch on ethanol concentration was evaluated with four enzyme treatments operating at varying temperature and pH liquefaction conditions. Final ethanol concentrations decreased with increase in amylose content in starch treatments. However, when high temperature liquefaction enzymes where used, starch treatments with higher amylose contents resulted in higher ethanol concentrations, compared to low temperature liquefaction enzymes. Starch treatment with ∼100% amylopectin resulted in highest ethanol concentrations among starch treatments irrespective of enzymes used, indicating higher digestibility of amylopectin irrespective of high or low temperature processing condition. Resistant starch was found to be higher for starch sample with 30% amylose compared to the starch sample with 0% amylose, indicating higher amylose leads to higher resistant starch. Higher resistant starch in sample resulted in lower starch to sugar conversion by enzymes and, therefore, in lower final ethanol concentrations. Higher temperature liquefaction hydrolyzed a larger portion of resistant starch, resulting in higher ethanol concentrations and lower final residual solids. Resistant starch content for starch samples with 30% and 0% amylose decreased or remained similar after liquefaction and decreased further after SSF, for all four enzyme treatments. Four commercial corn hybrids with similar starch content but varying ethanol concentration yield (evaluated by conventional dry grind corn process) were investigated for amylose:amylopectin ratios and resistant starch. The two low ethanol yielding hybrids had higher amylose and resistant starch content whereas the two higher ethanol yielding hybrids had lower amylose and resistant starch content. Total starch content had a weak correlation (R2 = 0.24 and 0.35) with final ethanol concentrations whereas initial resistant starch content had a high correlation (R2 = 0.96 and 0.90) with final ethanol concentrations for the four corn hybrids. Amylose and resistant starch content can be used to assess if the corn hybrids are favorable for hydrolysis and fermentation in the dry grind corn process.","abstract_html":"Factors affecting corn starch conversion to ethanol were evaluated to investigate the lack of correlation between ethanol concentration and corn starch content in dry grind corn process. Effect of amylose:amylopectin ratios and resistant starch in corn starch on ethanol concentration was evaluated with four enzyme treatments operating at varying temperature and pH liquefaction conditions. Final ethanol concentrations decreased with increase in amylose content in starch treatments. However, when high temperature liquefaction enzymes where used, starch treatments with higher amylose contents resulted in higher ethanol concentrations, compared to low temperature liquefaction enzymes. Starch treatment with ∼100% amylopectin resulted in highest ethanol concentrations among starch treatments irrespective of enzymes used, indicating higher digestibility of amylopectin irrespective of high or low temperature processing condition. Resistant starch was found to be higher for starch sample with 30% amylose compared to the starch sample with 0% amylose, indicating higher amylose leads to higher resistant starch. Higher resistant starch in sample resulted in lower starch to sugar conversion by enzymes and, therefore, in lower final ethanol concentrations. Higher temperature liquefaction hydrolyzed a larger portion of resistant starch, resulting in higher ethanol concentrations and lower final residual solids. Resistant starch content for starch samples with 30% and 0% amylose decreased or remained similar after liquefaction and decreased further after SSF, for all four enzyme treatments. Four commercial corn hybrids with similar starch content but varying ethanol concentration yield (evaluated by conventional dry grind corn process) were investigated for amylose:amylopectin ratios and resistant starch. The two low ethanol yielding hybrids had higher amylose and resistant starch content whereas the two higher ethanol yielding hybrids had lower amylose and resistant starch content. Total starch content had a weak correlation (R2 = 0.24 and 0.35) with final ethanol concentrations whereas initial resistant starch content had a high correlation (R2 = 0.96 and 0.90) with final ethanol concentrations for the four corn hybrids. Amylose and resistant starch content can be used to assess if the corn hybrids are favorable for hydrolysis and fermentation in the dry grind corn process.","abstract_has_math":false,"creators":["Sharma, Vivek"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Agricultural Engineering","degree_department":null,"school":null,"contributors":["Singh, Vijay"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-28T14:53:51Z","date_published":"2015-09-28T14:53:51Z","updated_at":"2026-07-22T22:26:26Z","subjects":["Engineering, Agricultural"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI3290372"],"render_values":[{"text":"(MiAaPQ)AAI3290372","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/86070","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Singh, Vijay"]},{"key":"dc:creator","label":"Author","values":["Sharma, Vivek"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-28T14:53:51Z","10000-01-01","2007"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agricultural Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Engineering, Agricultural"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/86070","(MiAaPQ)AAI3290372"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Factors affecting corn starch conversion to ethanol were evaluated to investigate the lack of correlation between ethanol concentration and corn starch content in dry grind corn process. Effect of amylose:amylopectin ratios and resistant starch in corn starch on ethanol concentration was evaluated with four enzyme treatments operating at varying temperature and pH liquefaction conditions. Final ethanol concentrations decreased with increase in amylose content in starch treatments. However, when high temperature liquefaction enzymes where used, starch treatments with higher amylose contents resulted in higher ethanol concentrations, compared to low temperature liquefaction enzymes. Starch treatment with ∼100% amylopectin resulted in highest ethanol concentrations among starch treatments irrespective of enzymes used, indicating higher digestibility of amylopectin irrespective of high or low temperature processing condition. Resistant starch was found to be higher for starch sample with 30% amylose compared to the starch sample with 0% amylose, indicating higher amylose leads to higher resistant starch. Higher resistant starch in sample resulted in lower starch to sugar conversion by enzymes and, therefore, in lower final ethanol concentrations. Higher temperature liquefaction hydrolyzed a larger portion of resistant starch, resulting in higher ethanol concentrations and lower final residual solids. Resistant starch content for starch samples with 30% and 0% amylose decreased or remained similar after liquefaction and decreased further after SSF, for all four enzyme treatments. Four commercial corn hybrids with similar starch content but varying ethanol concentration yield (evaluated by conventional dry grind corn process) were investigated for amylose:amylopectin ratios and resistant starch. The two low ethanol yielding hybrids had higher amylose and resistant starch content whereas the two higher ethanol yielding hybrids had lower amylose and resistant starch content. Total starch content had a weak correlation (R2 = 0.24 and 0.35) with final ethanol concentrations whereas initial resistant starch content had a high correlation (R2 = 0.96 and 0.90) with final ethanol concentrations for the four corn hybrids. Amylose and resistant starch content can be used to assess if the corn hybrids are favorable for hydrolysis and fermentation in the dry grind corn process.","Made available in DSpace on 2015-09-28T14:53:51Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3290372.pdf: 2301207 bytes, checksum: bcc29e3aebda716bcfa31e9ce6935eae (MD5) Previous issue date: 2007","Embargo set by: Seth Robbins for item 87351 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","77 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2007."]},{"key":"dc:title","label":"Title","values":["Factors Affecting Starch Conversion to Ethanol in Dry Grind Corn Process"]}]}],"canonical_facts":{"dc:contributor":["Singh, Vijay"],"dc:creator":["Sharma, Vivek"],"dc:date":["2015-09-28T14:53:51Z","10000-01-01","2007"],"dc:description":["Factors affecting corn starch conversion to ethanol were evaluated to investigate the lack of correlation between ethanol concentration and corn starch content in dry grind corn process. Effect of amylose:amylopectin ratios and resistant starch in corn starch on ethanol concentration was evaluated with four enzyme treatments operating at varying temperature and pH liquefaction conditions. Final ethanol concentrations decreased with increase in amylose content in starch treatments. However, when high temperature liquefaction enzymes where used, starch treatments with higher amylose contents resulted in higher ethanol concentrations, compared to low temperature liquefaction enzymes. Starch treatment with ∼100% amylopectin resulted in highest ethanol concentrations among starch treatments irrespective of enzymes used, indicating higher digestibility of amylopectin irrespective of high or low temperature processing condition. Resistant starch was found to be higher for starch sample with 30% amylose compared to the starch sample with 0% amylose, indicating higher amylose leads to higher resistant starch. Higher resistant starch in sample resulted in lower starch to sugar conversion by enzymes and, therefore, in lower final ethanol concentrations. Higher temperature liquefaction hydrolyzed a larger portion of resistant starch, resulting in higher ethanol concentrations and lower final residual solids. Resistant starch content for starch samples with 30% and 0% amylose decreased or remained similar after liquefaction and decreased further after SSF, for all four enzyme treatments. Four commercial corn hybrids with similar starch content but varying ethanol concentration yield (evaluated by conventional dry grind corn process) were investigated for amylose:amylopectin ratios and resistant starch. The two low ethanol yielding hybrids had higher amylose and resistant starch content whereas the two higher ethanol yielding hybrids had lower amylose and resistant starch content. Total starch content had a weak correlation (R2 = 0.24 and 0.35) with final ethanol concentrations whereas initial resistant starch content had a high correlation (R2 = 0.96 and 0.90) with final ethanol concentrations for the four corn hybrids. Amylose and resistant starch content can be used to assess if the corn hybrids are favorable for hydrolysis and fermentation in the dry grind corn process.","Made available in DSpace on 2015-09-28T14:53:51Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3290372.pdf: 2301207 bytes, checksum: bcc29e3aebda716bcfa31e9ce6935eae (MD5) Previous issue date: 2007","Embargo set by: Seth Robbins for item 87351 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","77 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2007."],"dc:identifier":["http://hdl.handle.net/2142/86070","(MiAaPQ)AAI3290372"],"dc:language":["eng"],"dc:subject":["Engineering, Agricultural"],"dc:title":["Factors Affecting Starch Conversion to Ethanol in Dry Grind Corn Process"],"dc:type":["text"],"thesis:degree_discipline":["Agricultural Engineering"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:26Z"}