Abstract
Maize is currently the single raw material of bio-ethanol production in Hungary. The aim of our examinations is the observation of yield andnutritional characteristics of commercial maize hybrids in Hungary from the aspect of efficient bio-ethanol production. We set up a randomized block field trial. We determined the starch content and starch yield (t ha-1) of the 51 maize hybrids involved in the field trial.In laboratory conditions, we examined the amylose and amylopectin ratio and the amount of resistant starch of the selected 20 maize hybrids.According to our results, there is a significant difference between the starch yield the amylose component of the starch content and resistant starch of the examined maize hybrids. Our studies reveal that maize as a raw material must be selected based on the cultivation objectives. If the objective is bio-ethanol production, detailed knowledge of starch content is necessary. There is a significant difference among commercial maize hybrids in Hungary in terms of characteristics determining the producible amount of bio-ethanol.
Highlights
Maize is currently the single starting material of bio-ethanol production in Hungary
Our studies reveal that maize as a raw material of bio-ethanol production shall be selected based on the cultivation objectives
There is a significant difference among commercial maize hybrids in Hungary in terms of characteristics determining the producible amount of bio-ethanol
Summary
Maize is currently the single starting material of bio-ethanol production in Hungary. Most of the current research is aimed towards improving the efficiency of maize-based bioethanol production. Conversion efficiency to produce ethanol by fermentation is usually 90–95%. The reasons for the imperfect conversion efficiency may include incomplete hydrolyses of starches (Wu et al, 2006). The most important measure of value of maize-based bio-ethanol production is starch content and starch yield of the raw material. Amylose and amylopectin represent 98 to 99% starch dry weight in maize kernel (Sharma et al, 2010). The ratio of amylose/amylopectin is essentially important, because it determines the gelificiation characteristics within the process of saccharification. In the course of production, alphaamylase and amyloglucosidase enzymes are used in most cases; it is important to know the content of starch resistant to alpha-amylase
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
