Limitations and Challenges for Wheat-Based Bioethanol Production

Physicochemical properties, modifications and applications of starches from different botanical sources

“…Gel formation further increases the viscosity, called the "cold paste viscosity". The difference between the paste viscosity at the end of the cooling period and the minimum viscosity at 95 °C is termed the "setback" (Saunders et al, 2011;Wang & Weller, 2006).…”

Biofuels Get in the Fast Lane: Developments in Plant Feedstock Production and Processing

“…The high recalcitrance of lignocellulosic biomass to processing requires the use of a series of chemical, biochemical and physicochemical procedures which increase the cost of second generation bioethanol production. As a result, there are no commercial scale lignocellulosic ethanol facilities presently in operation [1,102]. Moreover, the most widely used industrial ethanologenic microorganisms are not capable of efficient assimilation of all the sugars released during the biomass processing substantially reducing product yields.…”

“…Bioethanol represents the most widely used liquid biofuel in the world. Global ethanol production (~97% bioethanol) reached 28 billion gallons in 2010, with United States (corn) and Brazil (sugarcane) being the worlds' leaders, producing 23 billion gallons and together accounting for 90% of total global production [1]. Other ethanol-producing countries include the European Union Member States (mostly Germany, Spain, France, Sweden, Italy and Poland), China, Canada, Australia and Thailand.…”

“…At present, commercial-scale bioethanol is produced exclusively via first generation feedstocks. First generation bioethanol is produced from food crops, primarily corn and sugarcane, but also sugar beet, cassava and cereals like wheat [1,100,101]. Sugar and starch carbohydrates coming from feedstocks are firstly hydrolyzed and then fermented by yeasts to produce bioethanol.…”

Nitrogen Use in Biofuel Production: A Case Study of U.S. Corn and Brazilian Sugarcane

“…Ethanol yields decline with increasing amylose content because more resistant starches are associated with high amylose content (Vivek, 2008). Starches with more amylose also require higher liquefaction temperatures and greater quantities of the alpha-amylase enzyme than strictly amylopectin starch because of the elevated levels of resistant starch and the higher peak viscosity of the slurry (Saunders et al, 2011;Vivek, 2008). Waxy corn then provides another opportunity for improved marketability of harvested corn destined for ethanol plants as the 100% amylopectin starch of waxy corn is more susceptible to digestion during liquefaction and saves on enzyme and energy inputs.…”