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dc.contributor.supervisorLevin, David (Biosystems Engineering)en
dc.contributor.authorSaunders, Jessica
dc.date.accessioned2010-06-30T16:09:53Z
dc.date.available2010-06-30T16:09:53Z
dc.date.issued2010-06-30T16:09:53Z
dc.identifier.urihttp://hdl.handle.net/1993/4018
dc.description.abstractFourteen varieties of wheat grown in western Canada were assessed for differences in starch content and structure. Physicochemical properties of starch such as amylopectin to amylose ratio, starch granule morphology, and thermal and pasting properties were all found to vary significantly between varieties. Enzymatic susceptibility was measured using industrial α-amylase to hydrolyze gelatinized starches and resultant reducing sugar content ranged from ~407−500mg glucose equivalents per gram starch, indicating different patterns of oligosaccharide chain lengths present after hydrolysis. During fermentation striking differences in glucose generation were observed, the high glucose cohort averaged 1.21 g/g-starch for the initial time point, compared to a range of 0.83−1.05 g/g-starch for the low glucose cohort. In general, the pattern of glucose generation appears to be consistent with ethanol and biomass production. Correlating structural attributes with fermentation performance suggests that amylopectin to amylose ratio is the most predictive factor in the pattern of wheat starch hydrolysis.en
dc.format.extent2516193 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbioethanolen
dc.subjectstarchen
dc.titlePhysicochemical properties of wheat starches and their relationship to liquefaction and fermentative bioethanol performanceen
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineBiosystems Engineeringen_US
dc.contributor.examiningcommitteeIzydorczyk, Marta (Food Science) Brule-Babel, Anita (Plant Science)en
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteOctober 2010en


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