Application of Waste-Derived Proteins in the Animal Feed Industry

Wadhwa, M.; Bakshi, M.P.S.

doi:10.1016/b978-0-12-802391-4.00010-0

Cited by 30 publications

(21 citation statements)

References 119 publications

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“…Spirit drinks are known and appreciated all over the world due to their taste and aroma values (Poel et al 2010). Depending on the region, distilleries may use mainly corn, wheat, rice, tapioca, or sweet potato as raw materials (Wadhwa and Bakshi 2016). Usually, local crops and suppliers are chosen, due to cost benefits.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w −1 dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1°C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w −1 dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment. Keywords Native starch. Pre-hydrolysis. Fermentation. SSF Abbreviations A 100 absolute alcohol AP amylopectin BD amylopectin of the high-amylopectin cultivar CU Ceralpha unit cv cultivar d.m dry matter DP degree of polymerization DSS degree of starch saccharification GSHE granular starch hydrolyzing enzymes HPLC high-performance liquid chromatography LSD least significant differences PES polyethersulfone PLS pressureless liberation of starch SEM scanning electron microscope SSF simultaneous saccharification and fermentation SSU soluble starch unit VHG very high gravity GAU one glucoamylase unit

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Section: Introductionmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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“…The use of processed animal proteins in fish feed have several advantages compared to current uses of plant proteins, due to the fact that plant-derived feed ingredients can contain anti-nutrients and allergenic proteins [69]. Meat and bone meal and fishmeal are the final products from rendering of animal and fish by-products, respectively (chapter 4.4).…”

Section: Feedmentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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“…Sorghum or corn gluten meal, a by-product from the wet milling of sorghum or corn, contains primarily proteins left behind after the removal of the germ and starch (Elmekawy et al, 2013). By-products from biofuel industries and distilleries include dried distillers' grain with solubles (DDGS) and spent brewer's grains (Wadhwa and Bakshi, 2016). Cereal spent grains are often dried to a low moisture content and sold as feed.…”

Section: Cereal By-products and Residues From Starch Syrup And Alcohmentioning

confidence: 99%

“…Distillers' dried grains with solubles (DDGS) are the dried distillers' grains to which the soluble residues have been added. Some distillers' grain with solubles may contain up to 7-35 % protein, and spent brewer's grains up to 7-33 %, dry matter basis, although they are both limiting in lysine (Wadhwa and Bakshi, 2016). Pelletized wheat-based DDGS had dry matter and crude protein in the ranges of 91.27-92.60 % and 37.37-40.33 %, respectively (Tumuluru et al, 2010).…”

Section: Cereal By-products and Residues From Starch Syrup And Alcohmentioning

confidence: 99%

Extrusion processing of raw food materials and by-products: A review

Offiah

Kontogiorgos

Falade

2018

Critical Reviews in Food Science and Nutrition

104

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Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

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Application of Waste-Derived Proteins in the Animal Feed Industry

Cited by 30 publications

References 119 publications

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Extrusion processing of raw food materials and by-products: A review

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