Enzymatic corn wet milling process: Enzyme optimization & commercial trial

Vijay Singh, David B. Johnston, Soon L. Neoh

Research output: Contribution to journalReview articlepeer-review


An enzymatic corn wet milling process has been developed that replaces or reduces the use of sulfur dioxide (SO2) by using proteolytic enzymes. An acid fungal protease (GC106) was evaluated in this process, and its dose was optimized for starch yield using a laboratory enzymatic wet milling procedure. Starch yields from enzymatic wet milling treatments were compared to a conventional control treatment using 2 000 ppm SO2. To reduce enzyme dose, a treatment with a low level of SO2 (600 ppm), along with enzyme, was evaluated and compared to the control treatment. Starch yields increased from 58.7% to 70.9%, with an increase in GC106 dose from 0 to 10 mL. Enzymatic wet milling treatment with 1 mL of GC106 and a reduced amount of SO2 (600 ppm) resulted in a starch yield similar to that of the conventional control.

Original languageEnglish (US)
Pages (from-to)34-40
Number of pages7
JournalIndustrial Biotechnology
Issue number1
StatePublished - Feb 1 2010


  • Corn processing
  • Corn wet milling
  • Enzymatic milling
  • SO
  • Starch yields
  • Steeping
  • Sulfur dioxide

ASJC Scopus subject areas

  • Biotechnology


Dive into the research topics of 'Enzymatic corn wet milling process: Enzyme optimization & commercial trial'. Together they form a unique fingerprint.

Cite this