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Yield, Protein Content, and Viscosity of Starch from Wet-Milled Corn Hybrids as Influenced by Environmentally Induced Changes in Test Weight

¹Graduate research assistant, former research engineer, research specialist, former research technician, professor, and professor, respectively, Department of Agricultural Engineering, University of Illinois at Urbana-Champaign, IL. ²Current address: National Corn Growers Association, St. Louis, MO. ³Corresponding author.Phone: (217)244-4022. E-mail: seckhoff@uiuc.edu ⁴Department of Veterinary Biosciences, College of Veterinary Medicine, University of Illinois at Urbana-Champaign, IL.

Forty-three yellow dent corn samples of five different hybrids varying in test weight and moisture content were obtained from 14 different locations in 1993. The locations for acquired samples were selected randomly to cover a wide range of test weights based on preliminary data from eight states of the corn belt where 94% of the U.S. corn crop was produced in 1993. Samples were wet-milled using a 100-g standard laboratory-scale wet-milling procedure. Protein content in starch and starch viscosity were determined. Starch yield, protein content in starch, and starch viscosity were not affected significantly by test weight.