Development of a process scheme for the production of high value functional products from DDGS

开发利用 DDGS 生产高价值功能性产品的工艺方案

• 批准号: BB/J019429/1
• 负责人: Dimitris Charalampopoulos
• 金额: $ 70.98万
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2012
• 资助国家: 英国
• 起止时间: 2012 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FJ019429%2F1
• 关键词: Development; process; scheme; production; value

DDGS is the major co-product of bioethanol fermentation and is produced at very large quantities annually worldwide. Currently, DDGS is a low value agro-industrial product produced by distillers or bioethanol factories, and is primarily used as a protein-rich animal feed. A major issue with this application, which reduces its utilisation compared to soybean and canola meals, is its compositional variability, which consequently affects its nutritional quality and digestibility. The aim of the proposed work is to develop a novel, scalable and economically viable process that will transform DDGS into several medium to high value products, namely a prebiotic food ingredient, gluten protein for film packaging, betaine and choline for use as nutritional supplements, and crude dietary fibre. The proposed process is based on the biorefinery concept in which the agricultural raw material is transformed into several value-added streams, which are either end-products or starting materials for secondary processing. Developing such a multi-stream process using DDGS as the raw material would be pioneering for the biorefinery industry as it would add considerable value to DDGS.Prebiotics are non-digestible food ingredients that have a beneficial effect on health through their selective metabolism by bacteria in the intestinal tract, and are attractive prospects in the digestive health market. The objective will be to transform arabinoxylan (AX), which consists 30-50% of DGGS, into arabinooligosaccharides (AXOS); these have been shown to have prebiotic activities and over the last five years have attracted considerable commercial interest. A commercially attractive prospect is to target the production of AXOS with relatively high molecular weights (MW) in an effort to increase the persistence of the prebiotics in the colon and target delivery into the distal region. This would increase the beneficial effects of prebiotics as most of the colonic diseases, principally ulcerative colitis and bowel cancer, predominantly originate in the distal region. Gluten on the other hand consists 30-40% of DDGS and will be used to produce biodegradable film packaging material. The research will focus on extracting and characterising the gluten and evaluating the properties of the films. This will open up new applications for DDGS gluten with high market potential and economic benefits. Finally, betaine and choline have important biological functions for human health and as such they have received a lot of commercial interest as nutritional supplements. They are present in wheat and consequently in DDGS at much higher concentrations than in other natural food sources, and therefore extraction of these compounds from DDGS has considerable economic and market potential.The proposed process consists of several scalable unit operations including the separation of DDGS into a soluble and non soluble stream, the fractionation of the soluble steam into gluten, AX, betaine and choline, the controlled hydrolysis of AX to AXOS, and the purification of AXOS. Key factors influencing the efficiency, scalability and economic feasibility of the process are (i) the development of efficient processing steps for the separation of the raw material into the target compounds, with high yields and purities, (ii) the utilisation of highly active enzymes that lead to the controlled synthesis of AXOS with specific MW and prebiotic activities and (iii) the production of gluten films with suitable morphological and functional properties for commercial use. The work will be carried by a multidisciplinary team of researchers from the University of Reading and Rothamsted Research and will bring together unique expertise in wheat biochemistry, bioprocessing, protein science, food ingredient functionality and gut microbiology.

DDGS是生物乙醇发酵的主要副产品，每年在全球范围内大量生产。目前，DDGS是由酿酒厂或生物乙醇工厂生产的低价值农工业产品，主要用作富含蛋白质的动物饲料。与大豆和菜籽粕相比，这一应用减少了其利用率的一个主要问题是其成分的可变性，从而影响其营养质量和消化率。拟议工作的目的是开发一种新的、可扩展的和经济上可行的工艺，将DDGS转化为几种中高价值产品，即益生菌食品成分、用于薄膜包装的面筋蛋白、用作营养补充剂的甜菜碱和胆碱，以及粗膳食纤维。拟议的工艺以生物精炼概念为基础，在该概念中，农业原材料被转化为几个附加值流，这些流要么是最终产品，要么是二级加工的起始材料。以DDGS为原料开发这种多流工艺将是生物精炼行业的先驱，因为它将为DDGS增加相当大的价值。益生元是一种不可消化的食品成分，通过肠道细菌的选择性代谢对健康有好处，在消化健康市场上具有诱人的前景。目标将是将阿拉伯木聚糖(AX)(占DGGS的30%-50%)转化为阿拉伯低聚糖(AXOS)；这些已被证明具有益生菌活性，并在过去五年中吸引了相当大的商业兴趣。一个具有商业吸引力的前景是靶向生产相对高分子量(MW)的Axos，以努力增加益生元在结肠中的持久性，并靶向向远端区域输送。这将增加益生元的有益影响，因为大多数结肠疾病，主要是溃疡性结肠炎和肠癌，主要起源于远端区域。另一方面，面筋含有30-40%的DDGS，将用于生产可生物降解的薄膜包装材料。这项研究的重点将是提取和表征面筋蛋白，并评估薄膜的性能。这将为DDGS面筋蛋白开辟新的应用领域，具有很高的市场潜力和经济效益。最后，甜菜碱和胆碱对人类健康具有重要的生物功能，因此它们作为营养补充剂受到了很大的商业兴趣。这些化合物存在于小麦中，因此在DDGS中的浓度比其他天然食物来源高得多，因此从DDGS中提取这些化合物具有相当大的经济和市场潜力。建议的工艺包括几个可扩展的单元操作，包括将DDGS分离成可溶和不可溶的蒸气，将可溶蒸汽分级为面筋、AX、甜菜碱和胆碱，控制AX向AXOS的水解，以及AXOS的纯化。影响该工艺效率、可扩展性和经济可行性的关键因素是：(I)开发高效的工艺步骤，将原料分离成高产率和高纯度的目标化合物，(Ii)使用高活性酶，从而控制合成具有特定相对分子质量和益生菌活性的Axos，以及(Iii)生产具有适合商业用途的形态和功能特性的面筋膜。这项工作将由来自雷丁大学和Rothamsted Research的多学科研究人员团队进行，并将汇集小麦生物化学、生物加工、蛋白质科学、食品成分功能和肠道微生物学方面的独特专业知识。

项目成果

Changes in the arabinoxylan fraction of wheat grain during alcohol production.

• DOI: 10.1016/j.foodchem.2016.10.109
• 发表时间: 2017-04-15
• 期刊: FOOD CHEMISTRY
• 影响因子: 8.8
• 作者: Kosik, Ondrej;Powers, Stephen J.;Chatzifragkou, Afroditi;Prabhakumari, Parvathy Chandran;Charalampopoulos, Dimitris;Hess, Linde;Brosnan, James;Shewry, Peter R.;Lovegrove, Alison
• 通讯作者: Lovegrove, Alison

Purification and polymerisation of microbial d-lactic acid from DDGS hydrolysates fermentation

• DOI: 10.1016/j.bej.2019.107265
• 发表时间: 2019-10
• 期刊: Biochemical Engineering Journal
• 影响因子: 3.9
• 作者: N. M. Zaini;A. Chatzifragkou;V. Tverezovskiy;D. Charalampopoulos

Alkaline fractionation and enzymatic saccharification of wheat dried distillers grains with solubles (DDGS)

• DOI: 10.1016/j.fbp.2019.09.006
• 发表时间: 2019-11
• 期刊: Food and Bioproducts Processing
• 影响因子: 4.6
• 作者: N. M. Zaini;A. Chatzifragkou;D. Charalampopoulos