Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,...Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,corn bran,gluten,are created largely during corn starch processing.They are inexpensive,nutrient-rich,and vary widely in chemical composition such as proteins,oils,carbohydrates,and minerals.In an increasingly resource-constrained modern world,the utilization approach of these by-products for non-starch industrial processing is attractive widely considering both nutritive value and economic aspects.In fact,at present,applications of these by-products can often be found in feed,fermentation,nutrient extraction and other industries.For example,protein-rich corn gluten can be used as a good animal feed,and corn germ can be used as a raw material for the high-quality edible oil industry.Undoubtedly,increasing utilization means that these by-products will no longer be treated as waste but will be transformed into high value-added products.In this work,the separation process and chemical composition of several main by-products of the corn starch industry is briefly described,and the application in many industrial fields of these by-products over the last ten years are discussed in particular.This review attempts to summarize all aspects of the application and research of these by-products.For the by-products of the corn starch industry,the most promising way is to be utilized in high value and used to produce high value-added products.According to the characteristics of their chemical composition,they have a better application prospect and research significance in the industries directly related to human beings,such as medicine,green food and health care products.In fact,in recent years,some researchers have recognized this and carried out the research.It is clear fromthese studies that the main issues to be faced nowand in the future are how to produce efficiently while maintaining the quality of the product and using it effectively.The retrospective discussions also provide some ideas for other grain and oilseed crops to be fully utilized.展开更多
The increase in the global population has led to a substantial increase in the demand for food supply as well as foodmanufacturing industries that regularly produce large amounts of food waste. Agro-industrial waste h...The increase in the global population has led to a substantial increase in the demand for food supply as well as foodmanufacturing industries that regularly produce large amounts of food waste. Agro-industrial waste has attracted tremendousattention all over the world since ancient times, such waste is usually dumped or burned and poses a threatto human health and the environment, which has always been a matter of serious concern. However, food waste is amajor source of complex carbohydrates, proteins, lipids, vitamins, minerals, fibers, and helps in the manufacture of rawmaterials for a variety of industrial purposes such as the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, surfactants. Hence it is necessary to convert food waste into value-added products that reduceenvironmental problems. The present review paper attempts to outline and analyze the potential of agro-industrialresidues as cost-effective substrates to produce the enzyme amylase using a wide range of microbial strains.展开更多
By-products obtained after wheat processing(wheat bran and wheat starch process water)have limited applications owing to their poor organoleptic quality and high processing costs.Microbial fermentation can breakdown w...By-products obtained after wheat processing(wheat bran and wheat starch process water)have limited applications owing to their poor organoleptic quality and high processing costs.Microbial fermentation can breakdown wheat by-product cell walls;degrade anti-nutritional factors,such as cellulose;and promote the synthesis of various functional compounds.However,the overall profile of metabolites in wheat by-products during fermentation has not been established.In this study,untargeted metabolomics was used to analyze the metabolic alterations in wheat by-products at different fermentation stages:[0 h(F000),12 h(F012),24 h(F024),36 h(F036)].In total,2436 metabolites were identified during the fermentation of wheat by-products,including 687,486,and 450 differential metabolites identified in a comparison of F012 vs.F000,F024 vs.F012,and F036 vs.F024.The differential metabolites primarily included lipids and lipid-like molecules,amino acids,organic acids,and their derivatives,which are involved in the tryptophan,glycerophospholipid,nucleotide,and sphingolipid metabolic pathways.Moreover,metabolites such as petroselinic acid,indolelactic acid,6-hydroxyhexanoic acid,D-lactic acid,sweroside,verbasoside,and 3-phenyllactic acid increased at different stages of fermentation.Meanwhile,functional components such as sapienic acid,5-hydroxy-L-tryptophan,indolelactic acid,and oxypurinol were continuously enriched throughout the fermentation process.Overall,results indicate that fermentation may be an effective strategy for improving the nutritional properties of wheat by-products to expand their utilization in the food sector.展开更多
基金The authors gratefully acknowledge the financial support provided by the Doctor Research Fund of Henan University of Technology(2020BS009)Science,Technology and Innovation in the Soybean and its Alternative Crops Chain(SQ2019YFD100114).
文摘Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,corn bran,gluten,are created largely during corn starch processing.They are inexpensive,nutrient-rich,and vary widely in chemical composition such as proteins,oils,carbohydrates,and minerals.In an increasingly resource-constrained modern world,the utilization approach of these by-products for non-starch industrial processing is attractive widely considering both nutritive value and economic aspects.In fact,at present,applications of these by-products can often be found in feed,fermentation,nutrient extraction and other industries.For example,protein-rich corn gluten can be used as a good animal feed,and corn germ can be used as a raw material for the high-quality edible oil industry.Undoubtedly,increasing utilization means that these by-products will no longer be treated as waste but will be transformed into high value-added products.In this work,the separation process and chemical composition of several main by-products of the corn starch industry is briefly described,and the application in many industrial fields of these by-products over the last ten years are discussed in particular.This review attempts to summarize all aspects of the application and research of these by-products.For the by-products of the corn starch industry,the most promising way is to be utilized in high value and used to produce high value-added products.According to the characteristics of their chemical composition,they have a better application prospect and research significance in the industries directly related to human beings,such as medicine,green food and health care products.In fact,in recent years,some researchers have recognized this and carried out the research.It is clear fromthese studies that the main issues to be faced nowand in the future are how to produce efficiently while maintaining the quality of the product and using it effectively.The retrospective discussions also provide some ideas for other grain and oilseed crops to be fully utilized.
文摘The increase in the global population has led to a substantial increase in the demand for food supply as well as foodmanufacturing industries that regularly produce large amounts of food waste. Agro-industrial waste has attracted tremendousattention all over the world since ancient times, such waste is usually dumped or burned and poses a threatto human health and the environment, which has always been a matter of serious concern. However, food waste is amajor source of complex carbohydrates, proteins, lipids, vitamins, minerals, fibers, and helps in the manufacture of rawmaterials for a variety of industrial purposes such as the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, surfactants. Hence it is necessary to convert food waste into value-added products that reduceenvironmental problems. The present review paper attempts to outline and analyze the potential of agro-industrialresidues as cost-effective substrates to produce the enzyme amylase using a wide range of microbial strains.
文摘By-products obtained after wheat processing(wheat bran and wheat starch process water)have limited applications owing to their poor organoleptic quality and high processing costs.Microbial fermentation can breakdown wheat by-product cell walls;degrade anti-nutritional factors,such as cellulose;and promote the synthesis of various functional compounds.However,the overall profile of metabolites in wheat by-products during fermentation has not been established.In this study,untargeted metabolomics was used to analyze the metabolic alterations in wheat by-products at different fermentation stages:[0 h(F000),12 h(F012),24 h(F024),36 h(F036)].In total,2436 metabolites were identified during the fermentation of wheat by-products,including 687,486,and 450 differential metabolites identified in a comparison of F012 vs.F000,F024 vs.F012,and F036 vs.F024.The differential metabolites primarily included lipids and lipid-like molecules,amino acids,organic acids,and their derivatives,which are involved in the tryptophan,glycerophospholipid,nucleotide,and sphingolipid metabolic pathways.Moreover,metabolites such as petroselinic acid,indolelactic acid,6-hydroxyhexanoic acid,D-lactic acid,sweroside,verbasoside,and 3-phenyllactic acid increased at different stages of fermentation.Meanwhile,functional components such as sapienic acid,5-hydroxy-L-tryptophan,indolelactic acid,and oxypurinol were continuously enriched throughout the fermentation process.Overall,results indicate that fermentation may be an effective strategy for improving the nutritional properties of wheat by-products to expand their utilization in the food sector.
