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Article Abstract
Some starch in distiller's grains has low utilization rate and serious waste of resources due to its combination with endogenous non-starch components (proteins). This study explored the impact of removing different endogenous proteins on starch molecules' physicochemical structure and brewing characteristics. Results revealed β-sheet-dominated proteins in fermented grains, with alkali-soluble proteins being most abundant (37.47 %). The removal of protein resulted in the formation of a porous structure on the surface of starch. The swelling degree, freeze-thaw stability and in vitro digestion characteristics of each sample were significantly improved except as solubility. Among them, alcohol-soluble protein had obvious promoting effect on pore formation and gelatinization, and both alcohol-soluble protein and alkali-soluble protein could weaken the interaction of starch complex and improve the brewing performance. This provides a new idea for improving the efficient utilization of starch and reducing the waste of resources in the future liquor brewing process.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144689 | DOI Listing |
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