The Wet Milling Properties of Grain Sorghums<sup>1</sup>

Watson, S. A.; Hirata, Yoshiro

doi:10.2134/agronj1955.00021962004700010004x

Cited by 16 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The 92-95% recovery of pure starch from grain sorghum found in this work was higher than the 70-90% reported by others (Zipf et al 1950, Watson and Hirata 1954, Watson et al 1955, Norris and Rooney 1970, Buffo et al 1998, and the contamination of starch by protein (≈0.3%) was usually below the levels previously reported (0.2-0.9%). Contamination by lipid also was low as indicated by negligible ether extractables.…”

Section: Wet-milling Of Other Grain Sorghums and Properties Of Sorghucontrasting

confidence: 67%

“…Several investigators have devised laboratory tests to predict the wet-milling quality of grain sorghum starting with 300-1,800 g samples (Zipf et al 1950;Watson and Hirata 1954;Watson et al 1955;Norris and Rooney 1970;Watson 1970;Buffo et al 1997Buffo et al , 1998Moheno-Perez et al 1999). We chose the 100 g sample size used by Eckhoff et al (1996) for maize, and modified the steeping step and the coarse grinding and sieving conditions to isolate six frations.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions

Xie

Seib

2000

Cereal Chem

View full text Add to dashboard Cite

Cereal Chem. 77(3):392-395A small-scale (100 g of grain) procedure was developed to wet-mill grain sorghum into six fractions by modifying the procedure of Eckhoff et al (1996). The wet-milling process was repeated five times on commercial grain sorghum, and the mean yield (69.4%) of starch (≤0.3% protein) varied by 0.3%, whereas the yields of fiber, gluten, and germ plus bran fractions varied by 5-6%. The starch fraction accounted for ≈95% of that in the grain, while the total solids recovered was 99.0%. Four other samples of grain sorghum gave 92-95% recoveries of starches and 98.2-99.8% recoveries of total solids. All grain sorghum starches had lightness (L*) values and pasting curves nearly equal to those of a commercial maize starch.1 Contribution 99-490-J from the Kansas Agricultural Experiment Station, Manhattan KS 66506.

show abstract

Section: Wet-milling Of Other Grain Sorghums and Properties Of Sorghucontrasting

confidence: 67%

mentioning

confidence: 99%

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions

Xie

Seib

2000

Cereal Chem

View full text Add to dashboard Cite

show abstract

“…An increase in SO 2 and/or lactic acid concentration or the utilization of proteolytic enzymes could improve the sorghum starch refining process [6][7][23][24]. Starch yields obtained from sorghum in this study are similar or higher than the obtained by Kulkarni et al [25], Watson [5], Watson and Hirata [12] and Wankhede et al [26]. The WWx had a significantly higher starch yields and recoveries at both steeping solutions and times (p < 0.05) than the RS and WHWx.…”

Section: Resultssupporting

confidence: 62%

“…The wet milling procedure was designed based on previous research works [1,[6][7][12][13][14][15]. Batches of 500 g were steeped in 1 L steep solution at 50°C.…”

Section: Laboratory Wet Milling Proceduresmentioning

confidence: 99%

Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize

1999

View full text Add to dashboard Cite

A factorial experiment (4 × 2 × 2) was carried out to study the effect of a fiber degrading enzyme complex on starch yield, SO 2 steeping time and starch properties of normal red sorghum (RS), heterowaxy (WHWx) and waxy (WWx) white sorghums compared to regular yellow maize (YM). Starch yields and total starch recovery for the sorghums ranged from 53-64 % and 70-85 %, respectively. Sorghum starch recovery values were significantly lower (p < 0.05) than maize (66 % starch yield and 88 % recovery). However, the WWx yielded more starch with lower protein and ash contents (p < 0.05) than the RS and WHWx sorghums. In the RS, the fiber degrading enzymes reduced steep time while producing the same starch recovery. The WWx starch required lower temperature to initiate gelatinization and had higher peak viscosities and lower retrogradation than the other starches. The WHWx starch had intermediate viscoamylograph properties between the regular and waxy starches.

show abstract

“…Several investigators have devised laboratory tests to predict the wet-milling quality of grain sorghum starting with 100-1800 g samples and using a prolonged steeping time (24-50 h), followed by separation into 5-6 fractions [3,7,[12][13][14][15][16][17][18]. Because of the prominent market position of maize and the reduced yield of cooking oil from grain sorghum, Richard R. Hahn (private communication, 1997) suggested that limited, low-cost wet-milling of grain sorghum should be developed.…”

mentioning

confidence: 99%

Laboratory Wet-Milling of Grain Sorghum With Abbreviated Steeping to Give Two Products

Xie

Seib

2002

Starch/Stärke

View full text Add to dashboard Cite

Short‐time and no‐time steeping were used in the wet‐milling of grain sorghum to give two products, starch in over 78% recovery (starch basis) plus the remaining grain solids. In the wet‐milling process 1.5 parts of fresh water were used per part of grain to compensate for drying and transfer losses. Starting with 100 g (dry solids) of commercial No.2 grain sorghum, steep time (1—3 h), steep temperature (25—60 °C), and coarse‐grinding speed (7, 500—12, 500 rpm with tip speed of 90.4—150.7 km/h) were varied in a model study; starch recovery, starch lightness (L*), and damaged starch were the responses. Grain sorghum was steeped with twice its weight of process water containing 0.2% sulfur dioxide and the steeped kernels were added to an equal volume of process water and the mixture was ground for 6 min in a Waring blender with blunt blades (d = 3.2 cm). The course‐ground material was sieved (opening 1190 μm) to collect the bran/germ, and the throughs were allowed to stand. The sedimented phase was finely ground by one pass through a plate mill, and the fine fiber removed by sieving (opening 73 μm). The slurry was adjusted to a specific gravity of 1.04, and the starch was separated from the protein fraction on a starch table. The protein fraction was combined with the steep‐liquor concentrate (54% solids) plus the bran/fiber and the fine‐fiber fractions to give the co‐product, which contained 70% moisture (wet basis, wb) and 27% protein (dry basis, db). In the surface response study, recovery of starch ranged from 57 to 89%, starch protein content from 0.4 to 0.5%, and lightness (L*) from 90 to 93. Damaged starch content was constant at around 0.4%. Commercial grain sorghum gave the highest starch recovery (90%) after steeping 2 h at 55 °C and coarse‐grinding at 10, 500 rpm; whereas a food‐grade, a white and a red sorghum gave 85, 84, and 80% recoveries, respectively. The four starches had lightness (L*) values of 93—94 and damaged starch contents of 0.4—0.6%. When the commercial grain sorghum was wet‐ground without steeping in 2 parts of water containing 0.2% sulfur dioxide, a 78% recovery of starch was obtained with L* 93.7 and starch damage 0.5%.

show abstract

The Wet Milling Properties of Grain Sorghums¹

Cited by 16 publications

References 0 publications

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions

Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize

Laboratory Wet-Milling of Grain Sorghum With Abbreviated Steeping to Give Two Products

Contact Info

Product

Resources

About

The Wet Milling Properties of Grain Sorghums1

Cited by 16 publications

References 0 publications

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions

Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions

Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums and Maize

Laboratory Wet-Milling of Grain Sorghum With Abbreviated Steeping to Give Two Products

Contact Info

Product

Resources

About

The Wet Milling Properties of Grain Sorghums¹