Physical, chemical and wet milling properties of new zp maize hybrids

Abstract

Physical properties (test weight, 1000-kernel weight, proportion of soft and hard endosperm fraction), chemical composition (content of starch, proteins and oil) and wet milling properties (yield and starch recovery, protein content in isolated starch, yields of gluten, germ and bran) of newly developed and widely grown 12 ZP maize hybrids for starch processing were determined in the present study. Obtained results show that the starch yield ranged from 57.3% in ZP 633 to 69.0% in ZP 808, which corresponds to starch recovery in the amount of 81.5%, and 93.7%, respectively. The highest, i.e. lowest gluten yields were detected in ZP 633 (13.5%), i.e. ZP 808 (5.3%), respectively. The protein content in isolated starches ranged from 0.14% to 0.29%, pointing out to high quality of obtained starches.

U ovom radu ispitivane su fizičke karakteristike (hektolitarska i apsolutna masa, udeo meke i tvrde frakcije endosperma), hemijski sastav (sadržaj skroba, proteina i ulja) i tehnološka vrednost zrna (prinos i iskorisćenje skroba, sadržaj proteina u izolovanom skrobu, prinos glutena, klice i mekinja) 12 novih najšire gajenih ZP hibrida kukuruza u skrobarskoj preradi. Rezultati su pokazali da se prinos skroba za ispitivane hibride kretao u rasponu od 57,3 % kod hibrida ZP 633 do 69,0 % kod hibrida ZP 808, Što odgovara iskorišćenju skroba od 81,5 % i 93,7 %. Prinos glutena bio je najveći kod hibrida ZP 633 (13,5 %), a najmanji kod hibrida ZP 808 (5,3 %). Sadržaj proteina u izolovanim skrobovima se kretao od 0,14-0,29 %, što ukazuje na dobar kvalitet dobijenih skrobova.