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Wet milling comparison of quality protein maize and normal maize

By: Martinez, B.F.
Contributor(s): Bjarnason, M.S [coaut.] | Sevilla P.E [coaut.].
Material type: materialTypeLabelArticlePublisher: 1996Subject(s): Maize | Milling | Nutritive value | Protein content | Quality | Research projects | CIMMYT | Zea mays AGROVOCDDC classification: 97-032149 In: Journal of the Science of Food and Agriculture v. 71, no. 2, p. 156-16297-032149Summary: Quality protein maize (QPM) experimental hybrids and normal maize possessing different physical and chemical properties were studied as the raw material for wet milling. Maize samples were steeped for 36 h in a 600-ml solution containing 15 g kg(-1) lactic acid and 0.5 g kg(-1) SO2 followed by 12 h in a second 600-ml solution containing 5 g kg(-1) lactic acid and 1 g kg(-1) SO2. The steeped grain was then wet milled and the yields and purity of fractions were analyzed. Water-soluble solids, kernel size, quality protein, total dietary fibre and ash content were higher in QPM samples than in normal maize. Water-soluble solids were positively correlated to kernel size (r = 0.97, P < 0.05), test weight (r = 0.83, P < 0.05) and density (r = 0.57, P < 0.05). Total fraction recovery for the five hybrids tested ranged from 921 to 955 g kg(-1), with the highest values corresponding to QPM hybrids. QPM hybrids yielded slightly higher starch content than normal maize. Gluten yields of QPM-HO (high oil) presented the highest values. The lysine contents of kernel gluten and milling solubles were highest for QPM hybrids. QPM contained more palmitic acid than the other hybrids. The H-137 normal maize and QPM yellow dent-HO contained more oleic and linolenic acids than the other samples, and the QPM white-C (corneous) contained more linoleic acid than QPM-HO and normal maize
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

AGRIS Collection 97-032149 (Browse shelf) 1 Available 97-032149
Total holds: 0

Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0022-5142

Quality protein maize (QPM) experimental hybrids and normal maize possessing different physical and chemical properties were studied as the raw material for wet milling. Maize samples were steeped for 36 h in a 600-ml solution containing 15 g kg(-1) lactic acid and 0.5 g kg(-1) SO2 followed by 12 h in a second 600-ml solution containing 5 g kg(-1) lactic acid and 1 g kg(-1) SO2. The steeped grain was then wet milled and the yields and purity of fractions were analyzed. Water-soluble solids, kernel size, quality protein, total dietary fibre and ash content were higher in QPM samples than in normal maize. Water-soluble solids were positively correlated to kernel size (r = 0.97, P < 0.05), test weight (r = 0.83, P < 0.05) and density (r = 0.57, P < 0.05). Total fraction recovery for the five hybrids tested ranged from 921 to 955 g kg(-1), with the highest values corresponding to QPM hybrids. QPM hybrids yielded slightly higher starch content than normal maize. Gluten yields of QPM-HO (high oil) presented the highest values. The lysine contents of kernel gluten and milling solubles were highest for QPM hybrids. QPM contained more palmitic acid than the other hybrids. The H-137 normal maize and QPM yellow dent-HO contained more oleic and linolenic acids than the other samples, and the QPM white-C (corneous) contained more linoleic acid than QPM-HO and normal maize

English

John Wiley

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