Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji

Abstract

Skrob je glavna komponenta zrna kukuruza koja se akumulira u endospermu i čini oko 70% suve materije. U ovom radu, sa ciljem određivanja mogućnosti primene u prehrambenoj industiji, vršena je karakterizacija skroba deset odabranih genotipova (šest genotipova standardnog zrna žute boje, tri voskovca i jedan genotip standardnog zrna crvene boje). Skrob je izolovan laboratorijskim procesom mokrog mlevenja, pri čemu je određen prinos skroba i sporednih proizvoda (gluten, klica, mekinje, procesna voda i voda od močenja), sadržaj proteina, procenat iskorišćenja skroba, in vitro svarljivost kao i parametri želatinizacije. Stepen iskorišćenja skroba kretao se od 70,31% (ZP 6073wx) do 90,84% (ZP 299). Skrob sedam genotipova standardnog zrna imao je očekivan sadržaj amiloze (20-24%), dok su tri voskovca imala očekivan sadržaj amilopektina (100%). Enzimskom metodom je utvrđeno da je skrob poreklom od genotipova voskovaca ispoljio viši stepen svarjivosti u odnosu na skrob genotipova standardnog zrna. Najvišu moć bubrenja imao je amilopektinski skrob genotipa ZP 6066wx (13,12%), najviši indeks rastvorljivosti genotip ZP 704wx (20,50%) dok je kod genotipa standardnog zrna crvene boje najviši bio stepen apsorpcije vode (12,74%). Pokazalo se da postoji korelacija između parametara želatinizacije i svarljivosti skroba, pri čemusu viši stepen svarljivosti imali amilopektinski skrobovi u poređenju sa skrobovima standardnog zrna. Ostvareni rezultati ukazuju na široke mogućnosti primene kukuruzuznog skroba u prehrambenoj industriji budući da se savremeni trendovi ne baziraju isključivo na upotrebi skroba kao sastojka hrane već i kao komponente ekološki prihvatljive, jestive, biorazgradive ambalaže.

Starch is the main component of maize grains and makes up about 70% of the dry matter. In this study, with the aim of determining the possibility of application in the food industry, the characterization of the starch of ten selected genotypes was carried out (six genotypes of standard yellow grain, three waxy and one genotype of standard red grain). Starch was isolated by a laboratory wet milling process, the yield of starch and co-products (gluten, germ, bran, process water and CSL), protein content, percentage of starch utilization, in vitro digestibility and gelatinization parameters were determined. The degree of starch utilization ranged from 70.31% (ZP 6073wx) to 90.84% (ZP 299). The starch of the standard grain and waxy had the expected amylose and amylopectincontent (20-24%) and (100%), respectively. It was determined that the starch originating from the waxy genotypes exhibited a higher degree of digestibility compared to the starch of standard grain. The highest swelling power was determined in the genotype ZP 6066wx (13.12%), the highest solubility index was the genotype ZP 704wx (20.50%), the standard red grain had the highest water absorption index (12.74%). There is a correlation between gelatinization parameters and starch digestibility, where amylopectin starches having a higher degree of digestibility compared to standard grain starches. The achieved results indicate the wide possibilities of applying maize starch in the food industry, since modern trends are not based exclusively on the use of starch as a food ingredient, but also as a component of environmentally friendly, edible, biodegradable packaging.