Virginiamycin Thermal Degradation Kinetics in a Model Matrix Simulating Distillation Conditions within a Commercial Fuel Ethanol Production Facility
메타 데이터
바이오화학분류
바이오플라스틱
플라스틱
바이오정밀화학
용매
화학제품
연료
화장품용 기능성소재
계면활성제⁄증점제
의료용 화학소재
식품첨가제
논문
Virginiamycin Thermal Degradation Kinetics in a Model Matrix Simulating Distillation Conditions within a Commercial Fuel Ethanol Production Facility
학술지
Food and bioproducts processing : transactions of the Institution of Chemical Engineers, Part C
저자명
Walter, Audrey L.; Ma, Yiwei; Chen, Chi; Sampedro, Fernando; Bayrock, Dennis; Urriola, Pedro E.; Shurson, Gerald C.
초록
<P><B>Abstract</B></P> <P>The current knowledge of virginiamycin (VM) degradation kinetics at processing conditions observed in commercial ethanol production facilities is very limited. This knowledge is critical for assessing the feed and animal-derived food safety risk of the presence of VM residues in dried distillers grains with solubles (DDGS). A bioassay method was optimized to quantify the VM residues in a matrix sample obtained from distillation at an ethanol production facility. There were no significant differences on the VM degradation kinetics among the pH values of the distillation matrix sample used in the DDGS production (P=0.98). Increasing the distillation temperature enhanced the reduction of VM (P<0.01) reaching 70% degradation at 95°C. The log-linear model was able to characterize the VM degradation kinetics with D-values ranging from 19.4 to 43.3min at 70–95°C. The M1 subunit was less heat-resistant with D-values ranging from 10.4 to 23.6min. Distillation temperature conditions commonly used during the DDGS production process significantly degrades VM providing vital information for ethanol and food animal producers on the potential risk of the presence of antimicrobial residues in the final DDGS product.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Temperature and pH conditions that mimic commercial distillation conditions. </LI> <LI> No effect of pH (P=0.98) on VM degradation kinetics. </LI> <LI> Maximum VM degradation of 70% after 95°C at pH 4.5 (P<0.01). </LI> <LI> VM D-values ranging from 19.4 to 43.3min at 70-95°C. </LI> <LI> Temperatures used in a commercial ethanol facility are able to degrade virginiamycin. </LI> </UL> </P>