Wet-milling properties of ZP maize hybrids

Abstract

Basic chemical composition, physical and wet-milling properties of twelve the most widely grown ZP maize hybrids were studied. Starch yields of studied maize hybrids ranged from 58.8% in ZP 633 to 69.0% in ZP 808, while the highest (13,5%), i.e. lowest (5,3%) gluten yields were detected in ZP 633, i.e. ZP 808, respectively. The hybrids with the highest starch yield did not as a rule have the highest starch recovery and the increase of starch yield and recovery resulted in the decrease of gluten yield. The protein content was low in recovered starches ( lt 0,3%) pointing out to high quality of produced starches. Among the chemical composition parameters only starch content significantly affected the starch yield and negatively affected the gluten yield. Physical properties of the grain such as test weight, kernel density and hardness significantly affected starch yield and recovery. Hybrids with a lower test weight and density 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 developed and they can be applied in the prediction of the grain wet milling properties, i.e. of starch yield, recovery and purity.