Rungtiwa WongsagonsupJay Lin JaneIowa State UniversityMahidol University2018-12-212019-03-142018-12-212019-03-142017-07-01Cereal Chemistry. Vol.94, No.4 (2017), 645-653000903522-s2.0-85023182150https://repository.li.mahidol.ac.th/handle/20.500.14594/41465© 2017 AACC International, Inc. This study aimed to investigate impacts of milling methods on ethanol production using an uncooked dry-grind (cold fermentation) process and characterize residual starch in the distiller's dried grains (DDG) coproduct. Four corn lines with different chemical compositions were ground with cyclone, ultra-centrifugal, or hammer mills equipped with a screen of 0.5 mm opening and used for the cold fermentation process. Greater starch hydrolysis and ethanol yield were obtained from cyclone-milled corn, resulting from larger damaged starch contents and smaller particle sizes of the ground corn. Corn grains and ground corn after five-month storage showed less starch hydrolysis than the freshly ground counterpart. Residual starch (2.8-8.0%) with large proportions of intact amylopectin contents (up to 42.5%) was found in the DDG from all types of milling. The results suggested that the entrapment of starch granules in ground corn and a low activity of amylolytic enzymes at a high ethanol concentration were accountable for the remaining of starch in the DDG.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1094/CCHEM-12-16-0283-R