Wet-milling and dry-milling properties of dent corn with addition of amylase corn

Vijay Singh, Christopher J. Batie, Kent D. Rausch, Carl Miller

Research output: Contribution to journalArticlepeer-review


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 com 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).

Original languageEnglish (US)
Pages (from-to)321-323
Number of pages3
JournalCereal Chemistry
Issue number4
StatePublished - 2006

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry


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