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

¹Agricultural 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. ²Corresponding author. Phone: 217-333-9510. Fax: 217-244-0323. E-mail: vsingh@uiuc.edu ³Syngenta Biotechnology Inc., Research Triangle Park, NC 27709.

A transgenic corn (amylase corn) has been developed that produces an endogenous α-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).