Total Residual Sugars Research Articles

Methods for Characterization of Residual Starch in Distiller's Dried Grains with Solubles (DDGS)

ABSTRACTThe objective of this study was to establish methods for determining the content and components of residual starch in distiller's dried grains with solubles (DDGS), a coproduct from dry‐grind corn ethanol production. Four DDGS prepared in our laboratory and one DDGS obtained from a commercial ethanol manufacturer were used for the study. Quantitative analysis of total residual sugar (TRS) in DDGS was performed by determining d‐glucose produced by enzymatic hydrolysis of oligosaccharides and residual starch remaining in hexane‐defatted DDGS after being dispersed in 90% DMSO. The TRS consisted of free glucose, oligosaccharides, and residual starch. The commercial manufacturer's DDGS contained more TRS (15.8%, w/w db) than the laboratory‐processed DDGS (2.4–2.9%, w/w db). The content of residual starch remaining in the commercial DDGS (5.5% w/w db) was also larger than the laboratory‐processed DDGS (1.9–2.5% w/w db). Analyses of molecular weight distribution showed that the residual starch in DDGS consisted of short‐chain amylose and amylopectin, respectively, as the major and minor components. The short‐chain amylose molecules constituted 86.5–94.1% of the residual starch. The major population of the short‐chain amyloses had an average degree of polymerization (DP) of 85, closely resembling the length of enzyme‐resistant fragments of amylose‐lipid complexes.

Application of multivariate calibration to the simultaneous routine determination of ethanol, glycerol, fructose, glucose and total residual sugars in botrytized-grape sweet wines by means of near-infrared reflectance spectroscopy

The simultaneous determination of ethanol, glycerol, fructose, glucose and residual sugars in botrytized-grape sweet white wines was performed by means of near-infrared reflectance using 19 interference filters and a partial least squares (PLS) model in latent variables as a multivariate calibration technique. The results were compared with those obtained using other multivariate calibration techniques, such as MLR, SWR and PCR, by means of a validation set of samples with known compositions. Ethanol, fructose and residual sugars were well predicted by all the multivariate techniques. Glycerol and glucose showed the highest prediction residuals. The technique may be of practical interest in the routine analysis of these types of wines with low cost in terms of samples, time and personnel.