Physical, chemical and wet-milling properties of new ZP maize hybrids. [Master thesis]
2005
Milasinovic, M.
Twelve ZP hybrids of different both, genetic background and the length of the growing season, were used in the studies of physical, chemical and technological (processing) properties of maize grain in starch processing. It was determined that hybrids with the highest starch yield did not as a rule have the highest starch recovery and that the increase of starch yield and recovery resulted in the decrease of gluten yield. The protein content was low in recovered starches pointing out to high quality of produced starches. Furthermore, the content of amylose and amylopectin in these starches is also characteristic for the standard maize starches. There was a difference in rheological characteristics of recovered starches of ZP maize hybrids and commercial maize starch. The basic chemical composition of the grain did not significantly affect the starch yield and recovery, while physical traits of the grain significantly affected these processing properties. Hybrids with a lower test weight and a greater proportion of soft endosperm fraction had a higher yield, recovery and purity of starch. Equations of linear and multiple regression analyses were determined and they can be applied in the prediction of the grain wet milling properties, i.e. of starch yield, recovery and purity.
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