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Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava.
Enzymatic degradation of mycotoxins during grain processing
ActiveUS20210403842A1Mitigating mycotoxin contaminationMitigate mycotoxin contaminationFood processingBeer fermentationMycotoxin contaminationEnzymatic degradation
Methods, compositions, and systems for steeping, propagation and fermentation, particularly large-scale operations for production of starch and ethanol and fermentation product streams are provided. Addition of mycotoxin mitigating enzymes or microorganisms expressing mycotoxin mitigating enzymes to steeping, propagation, and / or fermentation tanks, and / or to post-fermentation product streams, mitigates mycotoxin levels in fermentation co-products obtained from mycotoxin contaminated feedstocks.
Owner:POET RES INC