BIOTRANSFORMATIONOF DDGS INTO A CONDIMENT LIKE FOOD PRODUCT (MAIZE SAUCE)

Abstract

This study mainly focused on developing seasonings from DDGS by enzymatic hydrolysis and fermentation. Results showing that the optimal degree of hydrolysis (DH) of total amino acids (74.27%) was obtained by conducting the enzyme hydrolysis in two steps using acid protease and Flavorzyme. Meanwhile, to obtain a higher DH of glutamic acids (32.71%), Neutrase was used to replace acid protease, with a relative lower DH of total amino acids (60.82%). Nucleoside-5'-monophosphates were collected by hydrolyzing yeast RNA in DDGS using Nuclease P1. The fermentation was generally conducted in three steps: 1) koji fermentation for 1 week; 2) brine fermentation (R. oligosporus only) for 12 weeks; 3) yeast fermentation (with the addition of C. versatilis) for 18 days. In final product, amino acids and characteristic soy sauce aroma (4-ethylguaiacol and 4-ethylphenol) were detected. Overall, this study suggested that DDGS could be utilized in the above seasoning production processes.