Development of technology for wheat processing into alcohol and protein product

Creating a waste-free technology of processing of grain into alcohol is a topical issue in the alcohol industry. The purpose of this study was to develop a technology for the processing of wheat into ethanol and protein product. Studied the process of enzymatic hydrolysis of starch by glucoamylase preparation Glycogen. Obtained optimal dosage of enzyme - 8 units unit/g starch, the temperature of 55°C. In the study of the hydrolysis of protein, protease enzyme preparation glycogen accompanying glucoamylase found accumulation of amino nitrogen of 4.5 mg/cm 3 for 7 hours of bioconversion. Was made dividing the sugar mass to the filtrate and the protein masses by centrifugation. Centrifugation was done with the speed of rotation 2500 rpm for 8 min. Protein was dried to a moisture content of 5 % at a temperature not above 35 ° C, grinded and checked properties in comparison with native wheat gluten. The resulting product had the following characteristics: solubility of 10 %, the water-holding capacity of 1.53 g/g, adeps binding ability to 1.9 g/year. Investigated the process of fermentation of clarified wort with concentration of solids 14 %. Used the yeast Saccharomyces cerevisiae race XII and Saccharomyces cerevisiae race IMB Y-5007 based on 120 million cells per 1 cm3 of the wort. Obtained optimal composition of mineral salts. For yeast race XII and IMB Y-5007 needed nutrition in the form of diammonium phosphate at a dose of 1.5 g/dm 3. The output of the alcohol using yeast race IMB Y-5007 60.7 dal/t of starch, when making yeast race XII - 60,6 dal/ton of starch.