Use of durum wheat clear flour in vital gluten and bioethanol production

Basit Öğe Kaydı
dc.contributor.authorSayaslan, Abdulvahit
dc.contributor.authorKoyuncu, Mehmet
dc.contributor.authorTurker, Selman
dc.contributor.authorIrkli, Yavuz
dc.contributor.authorSerin, Abdullah
dc.contributor.authorOrhan, Fatma Gulsah
dc.date.accessioned2024-02-23T14:12:39Z
dc.date.available2024-02-23T14:12:39Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractDuring milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5-15%) with low economic value is obtained. This study aimed at determining the suitability of durum clear flours for vital gluten and bioethanol productions. The durum clear flours were wet-processed into vital gluten by three wet-milling methods, namely dough-washing, dough-water dispersion and flour-water dispersion. Vital glutens with acceptable purities (71.0-82.1% protein, Nx5.7, dm), yields (9.8-14.3%, dm) and recoveries (48.7-76.8%) were achieved by the dough-water and flour water dispersion methods. However, vital gluten by the dough-washing method could not be isolated satisfactorily. The dough mixing and breadmaking qualities of vital glutens from the clear flours were found comparable to the commercial vital gluten. The carbohydrate-rich remnants of the clear flours upon isolation of glutens were subjected to enzymatic hydrolysis and yeast fermentation, leading to ethanol yields and conversion efficiencies of 32.2-33.5% (g/g, based on clear flour solids) and 80.5 -87.6%, respectively. In conclusion, except for the dough-washing method, vital gluten and bioethanol with acceptable purities, yields, recoveries and qualities can be produced by the dough-water and flour water dispersion methods. (C) 2018 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTurkish Ministry of Science, Industry and Technology (Ankara, Turkey); Kombassan Komgida A.S. (Karaman, Turkey) within the scope of San-Tez Program [01387-STZ-2012-1]en_US
dc.description.sponsorshipThe study was partially supported by the Turkish Ministry of Science, Industry and Technology (Ankara, Turkey) and Kombassan Komgida A.S. (Karaman, Turkey) within the scope of San-Tez Program (Project number: 01387-STZ-2012-1).en_US
dc.identifier.doi10.1016/j.jcs.2018.01.014
dc.identifier.endpage56en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85041683430en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage50en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2018.01.014
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12145
dc.identifier.volume80en_US
dc.identifier.wosWOS:000430903300009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal Of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDurum Clear Flouren_US
dc.subjectVital Glutenen_US
dc.subjectBioethanolen_US
dc.subjectQualityen_US
dc.titleUse of durum wheat clear flour in vital gluten and bioethanol productionen_US
dc.typeArticleen_US

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