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Karakterizacija skroba ZP genotipova kukuruza

dc.creatorMilašinović, Marija
dc.creatorRadosavljević, Milica
dc.creatorJakovljević, Jovan
dc.creatorDokić, Ljubica
dc.date.accessioned2019-05-16T12:06:46Z
dc.date.available2019-05-16T12:06:46Z
dc.date.issued2006
dc.identifier.issn0354-5695
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/135
dc.description.abstractChemical (amylose and amylopectin content) and functional (rheological) properties of starch from six different ZP maize genotypes were determined. Results of technological characteristics of the selected genotypes in wet-milling (starch yield, recovery and purity) are presented too. Obtained results show that the starch yield of the selected genotypes ranged from 62.2% in ZP Rumenka to 69.8% in ZP 808, which corresponded to starch recovery in the amount of 92.4%, and 95.2%, respectively. The protein content as an important quality factor and a purity indicator of isolated starches was very low (0.13-0.25%). The starches from genotypes ZP 341, ZP 434, ZP 578, ZP 808, ZP Rumenka approximately contained 24% of amylose and 76% of amylopectin, and the waxy hybrid ZP 704wx contained the starch composed of 1% of amylose and 99% of amylopectin. Furthermore, differences in rheological characteristics of these starches were found too. The maximum viscosity of starch paste ranged from 830BJ in normal starch in the genotype ZP 578 to 1210BJ in waxy starch in the genotype ZP 704wx.en
dc.description.abstractIspitivane su hemijske (sadržaj amiloze i amilopektina) i funkcionalne (reološke) karakteristike skroba šest različitih ZP genotipova kukuruza. Prikazane su i tehnološke karakteristike zrna odabranih genotipova u skrobarskoj preradi (prinos, iskorišćenje i čistoća skroba). Rezultati su pokazali da se prinos skroba ispitivanih genotipova kretao u rasponu od 62,2% (ZP Rumenka) do 69,8% (ZP 808), što odgovara iskorišćenju od 92,4%, odnosno 95,2%. Sadržaj proteina kao važan parametar kvaliteta i čistoće dobijenog skroba bio je veoma nizak i kretao se od 0,13 do 0,25%. Skrobovi izolovani iz zrna genotipova ZP 341, ZP 434, ZP 578, ZP 808, ZP Rumenka sadrže oko 24% amiloze i 76% amilopektina, dok hibrid ZP 704wx sadrži skrob koga čini 1% amiloze i 99% amilopektina. Pored toga, utvrđeno je da postoje razlike i u reološkim karakteristikama ispitivanih skrobova. Maksimalan viskozitet skrobne paste kretao se od 830BJ kod normalnog skroba genotipa ZP 578 do 1210BJ kod voštanog skroba genotipa ZP 704wx.sr
dc.publisherSavez poljoprivrednih inženjera i tehničara, Beograd
dc.rightsopenAccess
dc.sourceJournal of Scientific Agricultural Research
dc.subjectamilopektinsr
dc.subjectamilozasr
dc.subjectkukuruzsr
dc.subjectskrobsr
dc.subjectviskozitetsr
dc.titleStarch characterization of ZP maize genotypesen
dc.titleKarakterizacija skroba ZP genotipova kukuruzasr
dc.typearticle
dc.rights.licenseARR
dc.citation.volume67
dc.citation.issue3
dc.citation.spage25
dc.citation.epage33
dc.citation.other67(3): 25-33
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2075/133.pdf
dc.identifier.rcubconv_199
dc.type.versionpublishedVersion


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