A laboratory protocol was developed to assess glucose and ethanol yields from wheat. The impact of the analyzed wholemeal flour quantity and the saccharification on the amount of released glucose was estimated. The whole process including the analytical methods (glucose and ethanol) was repeatable and reproducible. This protocol was used to assess the glucose and ethanol yields of six varieties and of a complete set of hexaploid near-isogenic waxy lines of cv. Trémie grown in three locations. As compared to the normal line of Trémie, double null (AnBnD) and triple null (nAnBnD) isogenic lines showed a low Hagberg falling number (218, 65, and 63 s, respectively), a higher grain protein content (10.7, 11.5, and 12.1% DM, respectively), a lower glucose yield (728, 703, and 707 kg/t, respectively), and a lower ethanol yield (463, 453, and 452 L/t, respectively). These values indicate a strong involvement of alleles encoded at Wx-B1 and Wx-D1 loci in grain composition.

Download full-text PDF

Source
http://dx.doi.org/10.1021/jf204383uDOI Listing

Publication Analysis

Top Keywords

glucose ethanol
12
laboratory protocol
8
near-isogenic waxy
8
waxy lines
8
assess glucose
8
ethanol yields
8
glucose
6
ethanol
5
protocol determining
4
determining glucose
4

Similar Publications

Steamed Polygonatum sibiricum is widely applied in clinical practice for its tonic effect on gastrointestinal tract. A novel polysaccharide named PSSP-EF was extracted from the steamed roots of Polygonatum sibiricum using hot water extraction, ethanol precipitation, and chromatographic purification. PSSP-EF, with a molecular weight of 2.

View Article and Find Full Text PDF

The rate of glucose metabolism sets the cell morphology across yeast strains and species.

Curr Biol

January 2025

Molecular Systems Biology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands. Electronic address:

Yeasts are a diverse group of unicellular fungi that have developed a wide array of phenotypes and traits over 400 million years of evolution. However, we still lack an understanding of the biological principles governing the range of cell morphologies, metabolic modes, and reproductive strategies yeasts display. In this study, we explored the relationship between cell morphology and metabolism in sixteen yeast strains across eleven species.

View Article and Find Full Text PDF

Mycofactocin is a redox cofactor essential for the alcohol metabolism of mycobacteria. While the biosynthesis of mycofactocin is well established, the gene , which encodes an oxidoreductase of the glucose-methanol-choline superfamily, remained functionally uncharacterized. Here, we show that MftG enzymes are almost exclusively found in genomes containing mycofactocin biosynthetic genes and are present in 75% of organisms harboring these genes.

View Article and Find Full Text PDF

In this study, the effectiveness of three choline chloride (ChCl)-based deep eutectic solvents (DESs) formed using malonic acid (MalA), glycerol (Gly), and glucose (Glu) as hydrogen bond donors and two conventional solvents (50% methanol and 50% ethanol) for ultrasonic-assisted extraction (UAE) of antioxidant compounds from four herbs (chamomile, lemon balm, nettle, and spearmint) were estimated. The antioxidant capacity (AC) of the obtained herb extracts was determined by the modified 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and cupric reducing antioxidant capacity (CUPRAC) methods. Profiles of phenolic acids, flavonoid aglycones, and flavonoid glycosides in the green and conventional herb extracts were quantitatively analyzed using ultra-performance liquid chromatography (UPLC).

View Article and Find Full Text PDF

Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!