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Abstract
Improved nutritive and technological maize grain value is very important for its use in diets. In this work, the
chemical composition and potential beneficial components, including total and soluble proteins, tryptophan, starch,
sugars (sucrose and reducing sugars), and fibres were investigated in flour of eight specialty maize hybrids from
Maize Research Institute Zemun Polje (ZP): two sweet, popping, red, white, waxy, yellow semiflint and yellow dent
maize hybrids. In addition, digestibility of grain dry matter and viscosity of maize flour were determined. The
highest nutritive value was recorded in sweet maize hybrids ZP 504su and ZP 531su which had the highest content
of total protein, albumin, tryptophan, sugars and dietary fibres. Besides, low content of starch (55.32% and 54.59%,
respectively) and lignin (0.39% and 0.45%) affected the highest dry matter digestibility (92.69% and 91.07%) of
sweet maize flour. However, functional properties of ZP sweet hybrids were not satisfactory for food and industrial
applications. In contrast, flour of ZP waxy maize hybrid was characterised by a clear and a high peak viscosity. All
hybrids could be classified according to the sucrose content in three groups: a) > 4% (sweet and red hybrids-ZP
504su, ZP Rumenka), b) from 3 to 4% (waxy, standard dent and semi flint hybrids-ZP 704wx, ZP 434, ZP 633) and
c) from 2 to 3% (sweet, white and popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).α-Zein was the dominant
protein fraction in all genotypes except the sweet maize hybrids, making 22.45% to 29.25% of the total protein
content.
Additional key words: carbohydrates; digestibility; protein fractions; speciality maize hybrids; viscosity; Zea mays.
Resumen
Características y composición del grano de híbridos de maíz de especialidad
La mejora en el valor nutritivo del maíz de grano es muy importante en las dietas. En este trabajo, se investigaron
la composición química y componentes potencialmente beneficiosos (proteínas totales y solubles, triptófano, almi-
dón, azúcares y fibras) en la harina de ocho híbridos de maíz de especialidad del Instituto de Investigación del Maíz
Zemun Polje (ZP): dos dulces, reventón, rojo, blanco, ceroso, amarillo semivítreo y amarillo dentado. Se determi-
naron, además, la digestibilidad de la materia seca del grano y la viscosidad de la harina. El valor nutritivo más alto
se registró en los híbridos dulces ZP 504su y ZP 531su, que presentaron el mayor contenido de proteínas totales, al-
búmina, triptófano, azúcares y fibras. Además, su bajo contenido de almidón (55,32% y 54,59%, respectivamente)
y lignina (0,39% y 0,45%), afectó a la mayor digestibilidad de la materia seca (92,69% y 91,07%) de la harina de es-
tos híbridos. Sin embargo, sus propiedades funcionales no fueron satisfactorias para la alimentación y usos indus-
triales. Por el contrario, la harina de maíz híbrido ZP ceroso se caracterizó por una alta viscosidad. Según el conte-
nido de sacarosa, los híbridos podrían ser clasificados en tres grupos: a) > 4% (ZP 504su, ZP Rumenka), b) 3-4%
(ZP 704wx, ZP 434, ZP 633) y c) 2-3% (ZP 531su, ZP 74b, ZP 611k). La fracción proteica dominante en todos los
genotipos fue la α-zeína, excepto en los híbridos dulces, donde constituyen el 22,45-29,25% del contenido total de
proteínas.
Palabras clave adicionales: digestibilidad; fracciones proteicas; hidratos de carbono; híbridos de maíz de espe-
cialidad; viscosidad; Zea mays.
Abbreviations used: ADF (acid detergent fibre), ADL (lignin), CDOMD (cellulase digestible organic matter of the dry matter),
DM (dry matter), MRIZP (Maize Research Institute «Zemun Polje»), NDF (neutral detergent fibre), QPM (quality protein maize),
RCB (random block design).
Specialty maize hybrids 231
more detailed knowledge of chemical properties of dodecyl sulphate (SDS) was used with stirring for
specialty maize genotypes will be benef icial in the 30 min at 4°C. The solid material was isolated from
production of maize food with improved nutritional extracts by centrifugation at 20,000 × g for 15 min. The
quality. supernatant was used for the analysis. For each solvent,
supernatants were combined to give the total extract.
The final volume of each protein extract was 50 mL.
Material and methods Fractions I and II contained albumin and globulin,
respectively, fraction III α-zein and fraction VI contai-
Plant materials ned the true glutelin (G3-glutelins). Ten milliliters of
protein extract was evaporated 12 h at 100°C. The
The kernels of eight specialty maize (Zea mays L.) protein content in each fraction was calculated from
hybrids developed at the Maize Research Institute the nitrogen content determined by the micro Kjeldahl
Zemun Polje (MRIZP), Belgrade, Serbia, were used: method, using 6.25 as the conversion factor. The results
two sweet maize hybrids, ZP 504su and ZP 531su; are given as the percentage of the dry matter (DM), as
popping maize hybrid ZP 611k; ZP Rumenka with dark well as the percentage of the total protein (protein
red pericarp and yellow endosperm; hybrid ZP 74b solubility index).
which is characterised by the white colour of grains; Tryptophan content was determined according to
waxy hybrid ZP 704wx; semiflint hybrid ZP 633 with Nurit et al. (2009). Shortly, flour hydrolysate (obtained
pronounced yellow grains and dent hybrid ZP 434 with by overnight digestion with papain solution at 65°C)
the standard chemical composition. All selected maize was added to 3 mL reagent containing Fe+3 (1 g FeCl3
genotypes except ZP 704wx are commercialized, and dissolved in 50 mL 7 N H2SO4), 30 N H2SO4 and 0.1
their detailed characterization was important for the M glyoxilic acid. After incubation at 65°C for 30 min,
expansion of their use. Grains were collected in full absorption was read at 560 nm. Tryptophan content
maturity stage from plants grown in a field-trial at the was calculated using a standard (calibration) curve,
MRIZP location under the same conditions in 2008 developed with known amounts of tryptophan, ranging
growing season. The experiment was set up by a ran- from 0 to 30 µg mL–1.
dom block design (RCB) with two replications. Area To obtain the pasting curve of flour of various maize
of individual plots for each replication was 21 m 2, and hybrids, changes in the apparent viscosity of an aqueous
the crop density was 50,000 plants ha–1. Standard agr- suspension were determined as follows. The flour
onomic practices were used to provide adequate nutri- slurry (8% starch suspension, total mass of 500 g) was
tion and keep the plots disease-free. Grain of plants heated in a Brabender Viscograph at a rate of 1.5°C
from the two inner rows was used for the analysis. The min–1 from 25 to 95°C, held at the maximum tempera-
wholemeal flour (particle size < 500 µm), obtained by ture for 30 min, and then cooled at a rate of 1.5°C min–1
grinding maize grains on a Cyclotec 1093 lab mill to 50ºC. The Brabender Viscograph (model PT 100)
(FOSS Tecator, Sweden) was used in the analyses. (Brabender Instrument Inc, Duisburg, Germany) was
operated according to the method for using the Bra-
bender Amylograph (ICC, 1992).
Analytical procedures Mono and disaccharide composition was determined
by HPLC using a method suggested in FCC (2004).
Different protein fractions were obtained by successive The separations were performed on Carbohydrate
extractions of defatted flour with a series of solvents column (Waters, USA). Refractive index detector Waters
(in a ratio 1:10 w/v) according to the Landry and Mou- model 410 was used. Mobile phase acetonitrile: water
reaux (1970) method, with some modif ications. To (83:17 v/v) at a flow rate of 2 mL min–1 was used. De-
obtain the first fraction, distilled water was added to fatted samples were extracted in 70% ethanol (flour:
the sample powder and the mixture was stirred three ethanol ratio 1:10 w/v), i.e. 0.5 g of each sample was
times for 30 min at 4°C. The residue was extracted dispersed in 70% ethanol and stirred on magnetic
three times with the same volume of 0.5 M NaCl. To stirrer for 1 hour at 50°C. Extracts were centrifuged at
obtain the third fraction, the residual material was 13,500 × g for 15 min. Supernatants were evaporated
stirred with 70% ethanol, and for the last fraction, to dryness at 55°C under vacuum. Residues were
0.0125 M borate buffer, pH 10 with 5% sodium resolved with 20 mL of Milli Q water using ultrasound
Specialty maize hybrids 233
bath, filtrate through Watman No 4 and let pass through gestibility was obtained by a successive enzymatic
activated kationic (United Waters, England) and hydrolysis of maize flour with solutions of pepsin and
anionic (Zerolit 225, Rohh-Haas, USA) column. Prior cellulase in a ratio 1:100 w/v. The enzymatic procedure
to injecting samples were diluted with mobile phase comprised three steps: (1) hydrolysis with 0.2% pepsin
(1:1 v/v), and filtered through 0.25 µm sample filter solution (Merck 2000FIP U g–1 Art 7190) in 0.1 M HCl
(Nucleopore, USA). Injection volume of the samples at 40°C for 24 h; (2) starch hydrolysis in same solution
was 25 µL. As a standard we used 0.1% solution of at 80°C for 45 min; (3) hydrolysis with 0.1% cellulase
xylose, arabinose, glucose, fructose, maltose and su- solution (Onozuka R10) in 0.05 M of sodium acetate,
crose (Sigma, USA). pH 4.6 at 40°C for 24 h. After filtration the weight of sam-
The content of dietary fibres, hemicellulose, cellu- ple undigested DM was measured. Digestibility was ex-
lose, neutral detergent f ibre (NDF), acid detergent pressed as a % of digested organic matter of total DM.
fibre (ADF) and lignin (ADL) was determined by the The standard chemical methods (Official Gazette
Van Soest detergent method (Van Soest, 1963) mo- of SFRY, 1987) were applied to determine the content
dified by Mertens (1992) using Fibertec system. The of starch and total proteins.
method is based on the fibres solubility in neutral, acid
and alkali reagents. NDF was measured by boiling
maize flour sample (1 g) in 100 mL of a special detergent Physical procedures
under a neutral (pH 7) condition during 60 min and
filtering the boiled sample. Solution for hydrolysis After measuring the weight of grains, pericarp,
contained sodium tetraborate-10-hydrate (6.81 g), germ, and endosperm were isolated by hand-dissection
sodium salt dihydrate (18.61 g), dodecyl sulfate (30 g), of duplicate samples previously soaked in water for
disodium hydrogenphosphate-12-hydrate (7.77 g) and 12 h. Mass of each part of grain after drying was mea-
methil celosol (10 mL) dissolved in 1000 mL of dis- sured and their share of the whole grain weight was
tilled water. The liquid that passed through the sintered calculated. Percentage share of hard and soft endos-
disc filter contained starch, sugar, protein and other perm was determined by Stenvert-Pomeranz method
compounds that were dissolved. The residue of the (Radosavljevic et al., 2000).
sample that was not dissolved remained on the sintered
disc filter is called NDF. After drying, NDF was calcu-
lated as a percentage of the original sample. ADF was Statistical analyses
determined in much the same way, except that a diffe-
rent detergent was used under acid (pH 2) conditions. All chemical analyses were performed in three re-
Cetyl trimethim ammonium bromide and 0.5 M H2SO4 plicates and the results were statistically analysed.
were used for hydrolysis. The sample was boiled and Significant statistical differences of observed chemical
filtered as in the NDF procedure. Because of the diffe- maize variables means were determined by the Fisher’s
rent detergent and acid conditions, hemicellulose and least significant differences (LSD) test, after the ana-
cell solubles were dissolved and f iltered away. The lysis of variance (ANOVA) for trials set up according
residue left was ADF and consisted mainly of cellulose to the RCB design. This experiment was one factorial
and lignin. ADF was related to dry matter digestibility design with a genotype and a replication as the sources
and was used to predict net energy content. ADL was of variation. For the analysis of variance MSTAT sof-
measured by further treating ADF with strong acid tware was used. Correlations between variables were
(72% H2SO4) which dissolved cellulose. After filtering examined using the Pearson correlation.
and drying, the ADL was calculated as a percentage of
the original sample. All the results were given as the
percentage of DM. Content of hemicellulose was obtai- Results and discussion
ned as the difference between NDF and ADF content,
while the cellulose content was calculated as the diffe- Protein fractions in grains of maize specialty
rence between ADF and lignin content. hybrids
The dry matter digestibility was determined using
cellulase digestible organic matter of the dry matter The protein solubility is an important functional
(CDOMD) method (De Boever et al., 1986). The di- property that affects the utilisation and nutritional
234 S. Zilic et al. / Span J Agric Res (2011) 9(1), 230-241
Table 1. The content of albumin, globulin, α-zein, G3-glutelin and tryptophan in the grains of ZP specialty maize hybrids.
The results are presented as % of dry matter (1) and % of total protein (2)
ZP 504su 13.27a 2.99a 21.54a 1.10bc 7.93c 2.46e 17.72d 2.90a 20.89a 0.097ab
ZP 531su 12.01c 2.70b 21.60a 1.02c 8.16c 2.24g 17.92d 2.38b 19.04c 0.100a
ZP 74b 10.49e 1.12f 10.61d 1.20a 11.36a 2.82b 26.70b 1.78f 16.86e 0.059cd
ZP 611k 12.41b 1.17f 9.43e 0.83d 6.69d 3.36a 29.25a 2.35b 18.82b 0.055cd
ZP 704wx 11.14d 1.56c 13.76b 1.17ab 10.32b 2.58d 22.75c 2.32b 20.37a 0.086b
ZP Rumenka 11.42d 1.49d 12.76c 1.17ab 10.02b 2.70c 23.12c 2.19c 18.75c 0.050d
ZP 434 10.42e 1.32e 10.90d 1.10bc 10.34b 2.87b 26.97b 1.90e 17.86d 0.065c
ZP 633 10.13e 1.29e 12.43c 1.17ab 11.27a 2.33f 22.45c 2.04d 19.65b 0.052d
LSD0.05 0.292 0.075 0.632 0.092 0.803 0.084 0.659 0.065 0.596 0.011
1 a-f
su-sweet, b-white, k-popping, wx-waxy, Rumenka-red, 434-yellow dent, 633-yellow semiflint corn. Means followed by the
same letter within the same columns are not significantly different (p < 0.05).
value of maize grains. Protein fractions were isolated and 11.1%, respectively). However, popping maize hy-
according to their solubility in different solutions. The brid ZP 611k had the highest portion of hard endos-
results are presented in Table 1. α-Zein was the do- perm per grain weight (75.4%) as well as the highest
minant protein fraction in all genotypes except in sweet content of α-zein (Tables 1 and 2). The content of
maize hybrids, making 22.45% to 29.25% of the total individual protein fractions found in the grains of ZP
protein content. The highest α-zein content was detec- maize hybrids was consistent with the results obtained
ted in grains of popping maize hybrid ZP 611k, 3.36% by Fageer and El Tinay (2004). These authors reported
of dry matter. The sweet maize hybrids had a signifi- that the content of true glutelin (G3-glutelins) had
cantly higher albumin content than other specialty ZP varied from 10.8% to 21.9% in grains of twelve maize
hybrids (p < 0.05). The content of albumin was 21.54% genotypes, as well as albumins and globulins from
and 21.60% of total protein in ZP 504su and ZP 531su 16.8% to 22.7%.
sweet hybrids, respectively. In the grains of the other
specialty hybrids, the albumin content was lower by
38% to 57%, ranging from 9.43% of total protein in Content of tryptophan in grains of maize
grains of popping maize hybrid ZP 611k to 13.76% of specialty hybrids
total protein in waxy genotypes ZP 704wx. Globulin
was the lowest fraction in all the analyzed samples Content of total protein ranged from 10.13 to13.27%
(6.69 to 11.36% of total protein). The G3-glutelin frac- in grain of the analyzed specialty maize genotypes
tion is true glutelin with a high content of two essential (Table 1). However, the quality of maize proteins is
amino acids, cysteine and methionine. The content of poor because they are deficient in the essential amino
G3-glutelins was lowest in grains of white maize ZP acids, lysine and tryptophan (Shewry, 2007). Since
74b and standard dent hybrids ZP 434, i.e. 16.86% and these two amino acids are highly correlated, tryptophan
17.86% of total protein, respectively. For the most part is usually used as a single variable for evaluating the
zein is present in the maize endosperm, glutelin is nutritional quality of the grain protein (Hernandez and
distributed between the endosperm and the germ, while Bates, 1969). According to our results, the highest
albumins and globulins are present mainly in the germ tryptophan content was detected in kernels of sweet
(Shukla and Cheryan, 2001). Grains of sweet hybrids hybrids (0.097% and 0.100% DM, respectively). Waxy
ZP 504su and ZP 531su with the highest content of the maize had a high tryptophan content (0.086% DM),
albumin fraction had the highest portion of germ, i.e. however white (ZP 74b), red (ZP Rumenka), standard
23.2 and 19.6% of the grain weight, respectively. In dent (ZP 434), semiflint (ZP 633) and popping maize
addition, grains of white maize ZP 74b and popping had a low tryptophan content, ranging from 0.050% to
maize hybrid ZP 611k with the lowest content of the 0.065% of dry matter (Table 1). Tryptophan contents
albumin fraction had the lowest portion of germ (11.8 determined in the analyzed maize hybrids were consis-
Specialty maize hybrids 235
Table 2. The portion of pericarp, germ and endosperm per grain weight of ZP specialty maize
hybrids (%)
tent with the average tryptophan content (0.072% DM) Physical structures of specialty maize hybrids
of maize genotypes presented by Vyn and Tollenaar grains
(1998). Our results are in accordance with the data
presented by Segal et al. (2003) and Huang et al. The weight distribution of different parts of ZP maize
(2006) that the decrease in zein resulted in the in- grains is shown in Table 2. According to our results
creased grain lysine and tryptophan content. The tryp- endosperm, the largest structure, ranged from 69.3 to
tophan content was negatively correlated to the content 82.1% of the maize grain weight, while germ ranged
of globulin and α-zein concentrations (r = –0.38 and from 11.1 to 23.2% and pericarp from 5.2 to 9.8%. Our
r = –0.75, respectively, p < 0.05) and positively correla- results of pericarp, germ and endosperm portion per
ted to the content of albumin and G3-glutelin content grain weight is in accordance with results previously
(r = 0.86 and r = 0.52, respectively, p < 0.05). Zein is published by Radosavljevic et al. (2006). Considering
particularly rich in glutamic acid (21–26%), leucine differences in distribution of chemical composition
(20%), proline (10%) and alanine (10%), but deficient among anatomical parts of maize grain, the study of
in basic and acidic amino acids (Shukla and Cheryan, pericarp, germ and endosperm portion per whole grain
2001). The notable absence of tryptophan and lysi- weight and the microscopic structure of these anatomi-
ne in zein accounts for its negative dietary nitrogen cal components is very important (Wolf et al., 1969).
balance. The need to improve the nutritional value of Maize pericarp is characterized by a high crude fibre
maize varieties, both for animal feed and human content of about 87%, which is constituted mainly of
consumption, resulted in development of QPM-quality hemicellulose (about 67%), cellulose (about 23%) and
protein maize, with increased levels of tryptophan and lignin (about 0.1%) (Burge and Duensing, 1989). How-
lysine (Vasal, 2000). Sweet and waxy hybrids analyzed ever, according to our results, portion of pericarp per
in our study were at the QPM level for tryptophan whole grain weight was negatively correlated to the
content and thus could be used in breeding programs content of hemicellulose (r = –0.32, p < 0.05) and posi-
for improving protein quality of standard maize tively correlated to the content of cellulose and lignin
hybrids. The QPM threshold values for tryptophan (r = 0.58 and r = 0.49, respectively, p < 0.05). The maize
content are 0.070% (endosperm) and 0.075% (whole pericarp is used mainly as a feed, although in recent
grain) (Vasal et al., 1996). The nutritional benefits of years interest has developed in it as a source of dietary
QPM for people, who depend on maize for their energy fibre (Burge and Duensing, 1989). The germ is charac-
and pro-ein intake, and for other nutrients, are indeed terized by a high crude fat content, averaging about
quite significant. QPM protein contains, in general, 33%. The germ also contains a relatively high level of
55% more tryptophan, 30% more lysine and 38% less protein (about 18.4%) and minerals. The quality of
leucine than that of normal maize (Prasanna et al., germ proteins is much higher than that of endosperm
2001). proteins and is obviously superior to the quality of
236 S. Zilic et al. / Span J Agric Res (2011) 9(1), 230-241
whole kernel protein (Landry et al., 2004). Germ of Content of non-fibre carbohydrates in grains
the high-protein varieties is larger than that of common of maize specialty hybrids
maize but about half the size of high-oil varieties
(Landry and Moureaux, 1980). According to our results, The content of non-fibre carbohydrates (starch, su-
grains of sweet hybrids ZP 504su and ZP 531su with crose and reducing sugars), of specialty maize hybrids
the highest portion of germ had the highest content of is presented in Table 2. A low content of starch was
total proteins-13.27 and 12.10%, respectively (Tables 1 determined in kernels of both sweet maize hybrids ZP
and 2). The maize germ processed to produce oil gives 504su and ZP 531su (55.32% and 54.59%, respecti-
as a by-product maize germ meal, is used as an animal vely). When mature, the maize kernel contains carbo-
feedstuff. Some attempts have been made to use these hydrates other than starch in small amounts. Total sugars
by-products for humans in food mixes and formula- in the kernel range between 1 and 3%, with sucrose,
tions. Finally, endosperm contains high level of starch the major component, found mostly in the germ. Grain
(about 88%) and protein level of about 8%. Crude fat of all investigated specialty hybrids contained sucrose,
content in endosperm is relatively low. The weight dis- however arabinose and maltose were not detected. All
tribution of hard and soft endosperm of ZP maize hybrids could be classified according to the sucrose
speciality hybrids ranged from 58.5 to 75.4% and for content in three groups: a) > 4% (sweet and red hy-
24.6 to 41.5%, respectively (Table 2). Tested maize brids-ZP 504su, ZP Rumenka), b) from 3 to 4% (waxy,
speciality hybrids ZP 531su, ZP 434 and ZP 704wx standard dent and semi flint hybrids-ZP 704wx, ZP
with the highest proportion of soft endosperm in grain 434, ZP 633) and c) from 2 to 3% (sweet, white and
weight (41.5, 41.2 and 39.7%, respectively) had the popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).
highest content of tryptophan (0.100, 0.065, and 0.086%, Significant differences in the sucrose content between
respectively). However, in sweet maize hybrid ZP genotypes within the same group were not found
504su with somewhat lower portion of soft endosperm (p < 0.05). It should be noted that the maize genotype
in grain weight (38.9%) a high content of tryptophan ZP Rumenka with red grain had sucrose content above
(0.097%) was also identif ied. This hybrid had the the average for the dent type of maize hybrids (4.15%)
highest portion of germ with a high content of protein (Table 3). This hybrid also had a high portion of germ
quality (Tables 1 and 2). Jaeger et al. (2006) concluded in the grain weight (14.0%) (Table 2). However, a high
that cattle fed dry-rolled maize hybrids with greater sucrose content could be associated with a high content
proportions of soft endosperm had a faster growth than of phenolic compounds, which often build glycosides.
cattle fed hybrids with a harder endosperm. Selecting According to our previous research, content of total
for these softer kernel traits may improve the efficiency phenol in grain of this maize genotype was 2.76 CE
of gain in feedlot cattle. Also, soft endosperm resulted mg g–1 DM (Zilic et al., 2010). Quantitative variability
in higher f inal ethanol concentrations compared to in the content of sucrose of the North American maize
ground maize or hard endosperm (Wang et al., 2010). genotypes analysed by Kereliuk et al. (1995) ranged
Table 3. The content of non-fibre carbohydrates in the grains of ZP specialty maize hybrids
(% of dry matter)
from 2.79% in the USA maize kernels to 3.40% in the and lignin in grains of the investigated genotypes is
Alberta maize and 3.65% in the Ontario hybrids. Same presented in Table 3. The cellulose and ADF contents
authors also reported that North American genotypes did not vary greatly among the investigated ZP genoty-
did not contain significant levels of glucose, fructose pes. Nevertheless, significant differences in the hemi-
and raffinose, each averaging 0.28%. In the present cellulose, NDF and the lignin content between specialty
study, we showed the sweet maize hybrid ZP 531su had maize hybrids were found (p < 0.05). In the kernels of
1.84% of xylose, 1.93% of fructose and 1.96% of glu- the tested specialty hybrids, the ADF content ranged
cose. Also, sweet maize ZP 504su consisted of a high from 3.63% in semiflint hybrid ZP 633 to 4.76% in
percentage of glucose (1.59%), but fructose and xylose popping maize genotype ZP 611k. The sweet maize
were absent. Carbonyl groups of reducing sugars react hybrids ZP 504su and ZP 531su had the highest content
with free amino groups of proteins in the process of of hemicellulose (10.29% and 8.56%, respectively)
Maillard reaction (Maillard, 1912). Therefore, redu- and NDF (14.72% and 14.07%, respectively). Values
cing sugars potentially may contribute to changes in food obtained overlapped with the range from 2.2% to 5.5%
palatability, as well as, other nutritional effects, such for the ADF content and from 8.0% to 17.4% for the
as excessive browning, volume and tenderness reduc- NDF content reported by Reynolds et al. (2005) for
tion during cake preparation, and formation of muta- maize hybrids originating from Germany, southern
genic compounds (Didzbalis and Ho, 2001). However, France, northern France and Italy. The NDF content
some of Maillard reaction products are also known to for waxy maize (14.3%) was lower than that reported
exhibit antioxidant activities (Antony et al., 2002). by Dado (1999). The lowest lignin content was detected
Also, many products of Maillard reaction (melanoi- in grains of the waxy hybrid ZP 704wx (0.29% of
dins) are mainly insoluble and are being largely indi- dry matter). The f ibre in the maize grains, as with
gestible by humans, so they have been proposed to be- most other cereal grains, is predominantly located in
have as dietary fibre. the hull and germ fractions of the grain. The hull
fraction makes approximately 7% of the total grain
weight and contributes 51% of the total grain fibre,
Content of dietary fibre in grains of maize while the germ fraction makes 12% of the grain weight
specialty hybrids and contributes 16% of the total grain fibre (Watson,
1987). Therefore, removal of these fibre-rich maize
Fibre components are one of the most important nu- fractions should have a signif icant impact on the
tritional and technological factors of the maize grain. nutrient composition of maize and potentially enhance
The dietary fibre consists of non-digestible carbohy- the nutritional value of maize. Our results are in
drates and lignin that are intrinsic and intact in plants. accordance with results obtained by Watson (1987)
The content of cellulose, hemicellulose, NDF, ADF (Tables 2 and 4).
Table 4. The content of dietary fibres in the grains of ZP specialty maize hybrids (% of dry
matter)
70
60 and Wootton, 1984). Accordingly, a higher content of
50 rapidly digestible starch was found in waxy (87%) than
40 in normal maize starch (84%) (Wongsagonsup et al.,
30
20
2008). Also, our results confirmed the investigation
10 carried out by Weaver et al. (1998) that differences in
0 the protein digestibility were related to enzyme suscep-
504su 531su 74b 611k 704wx Rumenka 434 633 tibility of the major storage protein, prolamin (zein).
ZP hybrids
Results presented in Table 1 and Figure 1 show that
Figure 1. Grains dry matter digestibility of ZP specialty mai-
ze hybrids. Bars with different letters are significantly different
samples with a high content of α-zein had low kernel
(p < 0.05). Hybrids nomenclature: see Table 1. digestibility. The digestion of the grain dry matter was
negatively correlated to the zein content (r = –0.47,
Digestibility of maize grain dry matter p < 0.05), and positively correlated to other protein
fractions, albumin, globulin and glutelin (r = 0.54,
As shown in Figure 1 grains of both sweet maize hy- r = 0.035 and r = 0.25, respectively, p < 0.05). Accor-
brids were most digestible by enzymes. The dry matter ding to Fageer and El Tinay (2004) digestibility of maize
digestion of ZP 504su and ZP 531su grains was grain protein ranged from 12.6 to 16.4%. A genotype
92.69% and 91.07%, respectively. In comparison with with the protein digestibility of 16.4% had the lowest
other investigated specialty genotypes these genotypes content of zein (31.9%) and very high content of albu-
had the lowest content of starch, a low content of lignin min and globulin (21.9%) in relation to other genotypes.
(0.39% and 0.45%, respectively), and the highest content The standard dent (ZP 434), popping (ZP 611k) and
of soluble carbohydrates, sugar, albumin, hemicellu- red (ZP Rumenka) maize hybrids with the highest
lose and NDF. The content of all these components in content of zein and the lowest digestion of the grain
the sweet grains had a positive correlation with diges- dry matter could be used for zein isolation and its utili-
tibility of grain dry matter. The standard dent (ZP 434), zation as an industrial polymer.
popping (ZP 611k) and red (ZP Rumenka) maize hybrids
with the highest content of lignin (0.80%, 0.62% and
0.69%, respectively) and the lowest content of hemi- Viscosity of flour made from grains of maize
cellulose (7.22%, 7.29% and 7.07%, respectively) and specialty hybrids
NDF (11.13%, 12.06% and 11.02%, respectively) had
grains with the lowest dry matter digestibility (85.64%, Pasting properties of maize flour and digestion de-
79.84% and 72.13%, respectively). Our results are in pend on different chemical components of grains, as
accordance with literature showing that sugars are well as the interactions of these components. Starch
completely digestible carbohydrates, hemicellulose is constitutes are the most abundant components in maize
poorly digestible fibre and lignin is an indigestible flours. It seems that the pasting properties were more
dietary fibre. According to Sosulski and Cadden (1982), affected by starch type and quantity rather than by pro-
lignin is the most chemically active component of the tein presence. Further, lipids and their interaction with
cell walls, being responsible for interactions with other starch played an effective role in gelatinisation, pasting
dietary components and for decreasing bioavailability and cooling stage of paste viscosity. The components
of nutrients. Generally, in our study, the grain dry matter of starch, amylopectin and amylose have different roles
digestion was negatively correlated to the lignin content in retrogradation. Published evidence suggests that
(r = –0.53, p < 0.05), and positively correlated to the changes in the amylopectin are the main cause for what
hemicellulose and NDF (r = 0.80 and 0.71, respectively, we call retrogradation because these changes are res-
p < 0.05). Besides, the maize grain digestion is influen- ponsible for all long-term rheological and structural
ced by the structure of starch (Hasjim et al., 2009). In changes. Changes in amylose, however, are responsible
our experiments, dry matter of ZP waxy maize grains for the short-term rheological and structural changes
was more digestible by 2.5% than that of normal (dent) (Gudmundsson, 1994). Many studies support the idea
ZP hybrid. A high degree of branching, as noted in waxy that starch retrogradation can have major effects on the
Specialty maize hybrids 239
texture and the digestibility of starchy food products tures. Flour of ZP waxy maize hybrid is characterised
(Ring et al., 1987). Our results of the apparent viscosity by clear and high peak viscosity. The viscosity of the
referring to flour of semiflint yellow, waxy and sweet paste increases to the point where the number of swollen-
maize grains are presented in Figure 2. The flours of intact starch granules is maximal. The peak viscosity
yellow dent, white, red and popping maize had the same is indicative of a water-binding capacity. However,
pasting behaviour as flour of semiflint yellow maize prolonged cooking at 95°C for 30 min did not result
grains, therefore the results of apparent viscosity of in a constant increase of viscosity in the sample. When
these samples, due to the visibility of pasting curves, gelatinised starch cools, amylose retrogrades, resulting
are not presented. The yellow dent and semiflint (ZP in an increase in viscosity named setback. But, the
434, ZP 633), white (ZP 74b) and red (ZP Rumenka) retrogradation properties of waxy starch are different
maize flours produced amylograms with viscosities that and highly affected by the molecular size, average
were typical for normal (dent) maize flour. Such flour chain length and the distribution (polydispersity) of
types are characterised by moderate pasting viscosities amylopectin branch chains (Karlsson et al., 2007). The
with clear peak viscosity. Prolonged cooking at 95°C clarity and visco stability of amylopectin waxy starch
for 30 min resulted in a constant increase of viscosity improves smoothness and creaminess of tinned food
in the samples. The sweet maize hybrid ZP 531su gave and dairy products, as well as, freeze-thaw stability of
a hardly detectable viscosity peak. The lower starch frozen foods. It gives a more desirable texture and
and zein contents and a higher content of sugars were appearance to dry foods and mixes (Fergason, 2001).
associated with very low viscosity and completely Waxy maize starch is also starting material for the
different gelatinisation properties in comparison with production of maltodextrins because of improved water
other analysed maize samples. In starch based gel or solubility after drying and greater solution stability
paste systems, a sugar addition has been reported to and clarity.
increase gelatinization (starch melting) temperature Through conventional breeding and biotechnology,
and enthalpy. However, various studies reported that the chemical composition of maize has been modified
certain sugars could retard or accelerate starch recrys- to better meet the needs of livestock feeders, the food
tallisation (Slade and Levine, 1987). This could imply industry, and industrial users of maize. Specialty maize
that sugars can behave differently, possibly depen- have been genetically altered to improve their starch,
ding on the host system and storage conditions. Also, protein, or oil content, depending on their intended
Schober et al. (2008) reported that zein had some of use. From the results obtained, it can be concluded that
the properties of wheat gluten but was not able to form the Serbian’s maize genetic resources contain a wealth
viscoelastic f ibrils at room temperature, though it of benefits, including new opportunities for improving
could be made functional in this way at higher tempera- nutrition, and multiple uses of maize and maize products.
2,500 100
90
2,000 80
70
Temperature (°C)
Viscosity (BU)
1,500 60
50
1,000 40
30
500 20
10
0 0
0 20 40 60 80 100 120
Time (min)
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