Properties of maize hybrid grain for utilization in wet milling

Abstract

A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose content) were analyzed before the laboratory wet milling process for starch extraction. The in vitro enzymatic digestibility of the isolated starch was also determined. The wet milling properties were later correlated to the physicochemical characteristics of the grain. The results showed that hybrid ZP 677 had the highest starch yield, followed by hybrid ZP 704wx, while the highest starch recovery was observed for hybrid ZP 341. The highest bran yield (10.52%) was obtained by hybrid ZP 434, and the highest germ yield (8.86%) by hybrid ZP 172/8. The correlation analysis showed that starch yield was positively correlated to 1000-kernel weight and crude fiber content, while oil content negatively influenced starch extraction and yield. The starch digestibility was negatively correlated to the amylose content. These findings can be useful for the starch processing industry as well as in the production of ethanol and alcoholic drinks.

Kao predmet ovog istraživanja korišćeno je zrno osam odabranih hibrida Instituta za kukuruz „Zemun Polje”. Struktura zrna, fizička svojstva i hemijski sastav zrna i skroba (sadržaj amiloze) analizirani su primenom laboratorijskog procesa mokrog mlevenja za izolovanje skroba. Takođe je određena in vitro enzimska svarljivost izolovanog skroba. Svojstva mokrog mlevenja su potom korelisana sa fizičko-hemijskim karakteristikama zrna. Rezultati su pokazali da je najviši prinos skroba imao hibrid ZP 677, a zatim hibrid ZP 704wx, dok je najviša iskoristljivost skroba uočena kod hibrida ZP 341. Najviši prinos mekinja (10,52%) dobijen je kod hibrida ZP 434, a najviši prinos klice (8,86%) utvrđen je kod hibrida ZP 172/8. Korelaciona analiza je pokazala da je prinos skroba bio u pozitivnoj vezi sa apsolutnom masom zrna i sadržajem sirovih vlakana, dok je sadržaj ulja negativno uticao na izolaciju skroba i njegov prinos. Svarljivost skroba je bila u negativnoj korelaciji sa sadržajem amiloze. Ova saznanja mogu biti korisna za industriju prerade skroba, kao i za proizvodnju etanola i alkoholnih pića.