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Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions
Author(s) -
Xie X. J.,
Seib P. A.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.3.392
Subject(s) - sorghum , starch , bran , chemistry , gluten , germ , wet milling , fraction (chemistry) , agronomy , food science , fiber , chromatography , raw material , mathematics , organic chemistry , mathematical analysis , biology
A 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.