Protein and tryptophan content in kernels of maize hybrids
2010
Zilic, S., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Ignjatovic-Micic, D., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Saratlic, G., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Stankovic, G., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Delic, N., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Filipovic, M., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Kresovic, B., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia)
In this work, proteins and tryptophan content were analyzed in kernels of semi-flint, semi-dent, dent and specialty ZP maize hybrids. Protein content, as well as protein fraction, differed significantly among the analyzed maize genotypes. Globulin was the lowest fraction in kernels of all maize hybrids (6.69-11.03% of total protein). The content of albumin was the highest in sweet hybrids ZP 441su and ZP 461su i.e. 20.27% and 19.76% of total protein, respectively. Alfa-zein and G-3 glutelin were dominant protein fractions in all maize genotypes. The highest content of alfa-zein and G-3 glutelin was in the kernels of popping maize hybrid ZP 611k, i.e. 29.25 and 25.71% of total protein, respectively. All hybrids could be classified according to the tryptophan content in three groups - over 0.08% (sweet and waxy hybrids), from 0.06 to 0.07% (three standard dent hybrids, one semi-flint and two semi-dent hybrids) and from 0.05 to 0.06% (two semi-flint, one semi-dent hybrids and popping).
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