Wet milling characteristics of corn mutants using modified processes and improving starch yields from high amylose corn

Yellow dent, high amylose and waxy corn were evaluated using lab-scale conventional, enzymatic (E-milling) intermittent milling dynamic steeping (IMDS) processes. The application of proteolytic enzyme sulfur dioxide (Conventional IMDS process) during kernel hydration their effects on overall starch yields from three types studied. Despite lower amount SO2 (600 ppm) shorter duration (66.8%), E-milling yielded the highest for yellow (71.4%, 60.1% 66.9% (db), respectively). use resulted in 26.1% points higher yield corn. In conventional wet process, obtained dent lowest corn, values being 70.1% 46.2% respectively. Similarly, (69.5%, db) was process. Steepwater absorption average 37.7% greater than other two process 34.6% modified Modified protocols with durations requiring lesser amounts can be used to efficiently different mutants.