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Effects of wheat starch content and structure on the availability of fermentable sugars to optimize ethanol production

Presentation Overview. Background Ethanol in Western CanadaRole of starch properties in a-amylolysisResearch ObjectivesProposed MethodologyFindings to dateRecommendations. Background: Ethanol as an Alternative Energy. Ethanol industry in Western Canada is rapidly developingGrowing need for a sustainable supply of wheat tailored to the demands of the industryIndustry prefers not to scavenge wheat destined for human consumption (low starch, high protein)Ethanol quality varietals (high sta32434

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Effects of wheat starch content and structure on the availability of fermentable sugars to optimize ethanol production

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    1. Effects of wheat starch content and structure on the availability of fermentable sugars to optimize ethanol production Jessica Saunders, MSc Candidate and David B. Levin, PhD Department of Biosystems Engineering University of Manitoba

    2. Presentation Overview Background Ethanol in Western Canada Role of starch properties in a-amylolysis Research Objectives Proposed Methodology Findings to date Recommendations

    3. Background: Ethanol as an Alternative Energy Ethanol industry in Western Canada is rapidly developing Growing need for a sustainable supply of wheat tailored to the demands of the industry Industry prefers not to scavenge wheat destined for human consumption (low starch, high protein) Ethanol quality varietals (high starch, low protein) Wheat/Corn (Canada) – 1.7 Billion Liters, 3.1 Billion Liters by 2010

    4. Background: Ethanol as an Alternative Energy

    6. Starch is a food storage polysaccharide used by plants to organize glucose polymers Two unique patterns of linear organization: AMYLOPECTIN (75%) AMYLOSE (25%)

    7. Background: Amylose vs. Amylopectin Starch linear structural pattern confers unique tertiary structure AMYLOPECTIN (75%) AMYLOSE (25%)

    8. Background: Amylose vs. Amylopectin Literature suggests that amylopectin is more readily digested by a-amylase Genetically modified maize, rice and barley containing 100% amylopectin starch are digested faster than normal counterparts (Noda et al. 2002) Resistant starches (low GI starches) exhibit slow release of glucose into intestinal lumen, non-resistant starches (high GI starches) exhibit rapid release of glucose into lumen (Bird et al. 2007) Resistant starches – high amylose content Non-resistant starches – high amylopectin content

    9. Wheat endosperms consist of three distinct starch granules (Raeker et al., 1998) A-granules: large, disc shaped B-granules: small, spherical shape C-granules: not well defined

    10. Riffkin et al. (1990) and Brosnan et al. (1999) Contributary role of starch granule size distribution to ethanol yield

    11. Research Goals What structural features of wheat starch make high ethanol producing varietals? Characterize various classes of wheat (spring, winter and waxy) to establish their potential as feedstock for bioethanol production. Characterizing starch content and structure within classes and varietals of wheat to establish inherent variation in chemical constitution. Correlate starch content and structure with production of fermentable sugars during liquefaction. Resultant ethanol yield from profile of fermentable sugars.

    12. Proposed Methodology: Wheat Characterization Six classes of spring and winter wheats, as well as triticale, are under investigation Chemical Constitution: Percentage Protein, Starch, Ash, and Arabinoxylan Starch Granule Organization: Amylose/Amylopectin ratios, Degree of Amylopectin Branching, Starch Granule Polymorph Distribution

    13. Proposed Methodology: Oligosaccharide Profiling After Liquefaction Protocols being established in conjuncture with collaborators at the Canadian Grain Research Laboratory Whole grain milled to 0.5 mm Whole grain cooked to mash Liquefaction carried out at 83.5 C using a-amylase for batch runs that exhaust starch substrate Liquefied mash samples withdrawn, centrifuged and supernatant analyzed for fermentable sugars (glucose, maltose, maltotriose, maltotetrose ) using HPAEC with pulsed-amperometic detection

    15. Results: Chemical Constituents of Whole Grain

    16. Results: Starch Structural Properties

    17. Recommendations: Chemical characteristics of wheat starch ideal for use as bioethanol feedstock

    18. Acknowledgments This work was supported by funds provided by the Natural Sciences and Engineering Research Council of Canada (NSERC) and Husky Energy. Special thanks are extended to Dr. David Levin, Dr. Richard Sparling, Dr. Nazim Cicek, and Dr. Marta Izyadorcyk for their guidance and support.

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