DOI: 10.1094/CC-83-0321 |  VIEW ARTICLE

Wet-Milling and Dry-Milling Properties of Dent Corn with Addition of Amylase Corn.

Vijay Singh (1,2), Christopher J. Batie (3), Kent D. Rausch (1), and Carl Miller (3). (1) Agricultural and Biological Engineering Department, University of Illinois at Urbana-Champaign, Urbana, IL. Mention of brand or firm names does not constitute an endorsement by the University of Illinois above others of a similar nature not mentioned. (2) Corresponding author. Phone: 217-333-9510. Fax: 217-244-0323. E-mail: <vsingh@uiuc.edu> (3) Syngenta Biotechnology Inc., Research Triangle Park, NC 27709. Cereal Chem. 83(4):321-323. Accepted March 27, 2006. Copyright 2006 AACC International, Inc.

A transgenic corn (amylase corn) has been developed that produces an endogenous alpha-amylase that is activated in the presence of water and elevated temperature (>70°C). Wet- and dry-milling characteristics of amylase corn were evaluated using laboratory wet- and dry-milling procedures. Different amounts of amylase corn (0.1–10%) were added to dent corn (with the same genetic background as the amylase corn) as treatments. Samples were evaluated for wet- and dry-milling fraction yields using 1-kg laboratory procedures. Milling yields for all amylase corn treatments were compared with the control treatment (0% amylase corn or 100% dent corn). No significant differences were observed in wet- and dry-milling yields between the control and the 0.1, 1, and 10% amylase corn treatments. Most of the amylase activity (77%) in wet-milling fractions was detected in the protein fraction. In dry-milling, amylase activity (68.8%) was detected in endosperm fractions (fines, small grits, and large grits).