Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects
Flint maize kernels are processed by the dry-milling industry to produce the flaking grits used thereafter in the corn flakes industry. Flaking-grit yield during milling depends on kernel hardness whereas corn flakes production involves starch gelatinization. Starch composition influences both chara...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Gerencia de Comunicación e Imagen Institucional, DG-SICyP, INTA
2020
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| Materias: | |
| Acceso en línea: | http://ria.inta.gob.ar/contenido/ria-46-no-1-abril-2020 http://hdl.handle.net/20.500.12123/7285 |
| _version_ | 1855483976841428992 |
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| author | Actis, Marcos Farroni, Abel Eduardo Andrade, Fernando Hector Valentinuz, Oscar Rodolfo Cirilo, Alfredo Gabriel |
| author_browse | Actis, Marcos Andrade, Fernando Hector Cirilo, Alfredo Gabriel Farroni, Abel Eduardo Valentinuz, Oscar Rodolfo |
| author_facet | Actis, Marcos Farroni, Abel Eduardo Andrade, Fernando Hector Valentinuz, Oscar Rodolfo Cirilo, Alfredo Gabriel |
| author_sort | Actis, Marcos |
| collection | INTA Digital |
| description | Flint maize kernels are processed by the dry-milling industry to produce the flaking grits used thereafter in the corn flakes industry. Flaking-grit yield during milling depends on kernel hardness whereas corn flakes production involves starch gelatinization. Starch composition influences both characteristics of maize kernels. The objective of this work was to analyze the effect of different crop environments and management practices on starch composition of kernels and its thermal properties. Two flint maize hybrids (Cóndor and Morgan, 306) were grown at three locations (Balcarce, Pergamino and Paraná, located in a latitudinal transect of 6°) with different plant densities (7.5 and 9 plants/m2 ), sowing dates (early and late), and fertilizing rates (with and without additional N and S-fertilizer near silking) during two growing seasons (2003-2004 and 2004-2005). Crop biomass accumulated from silking to physiological maturity was measured and mean kernel weigh was calculated at harvest. Kernel hardness was estimated by mean of the test weight and percent floaters. Amylose and starch concentration in kernels were determined. Starch thermal properties were analyzed by differential scanning calorimetry and endotherm parameters were calculated. Cropping conditions modified starch composition of kernels. Amylose/starch ratio decreased as air temperature decreased from the north to the south and by delaying sowing date. Deposition of amylose in the endosperm of the kernels increased as growing conditions for crop growth improved during kernel filling. Starch thermal properties were also modified by these changes in starch composition. The onset and peak temperatures, gelatinization enthalpy, and peak height index were positively associated with amylose concentration and amylose/starch ratio, whereas the gelatinization temperature range was negatively associated with both kernel attributes. The results reported herein would contribute to foresee the effect of location and agricultural practices on kernel quality of flint maize, and to make appropriated management adjustments to obtain a product that meets the market needs. |
| format | Artículo |
| id | INTA7285 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Gerencia de Comunicación e Imagen Institucional, DG-SICyP, INTA |
| publisherStr | Gerencia de Comunicación e Imagen Institucional, DG-SICyP, INTA |
| record_format | dspace |
| spelling | INTA72852020-05-21T13:12:42Z Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects Actis, Marcos Farroni, Abel Eduardo Andrade, Fernando Hector Valentinuz, Oscar Rodolfo Cirilo, Alfredo Gabriel Maíz Variedades Almidón Manejo del Cultivo Propiedades Térmicas Maize Varieties Starch Crop Management Thermal Properties Maíz Flint Flint maize kernels are processed by the dry-milling industry to produce the flaking grits used thereafter in the corn flakes industry. Flaking-grit yield during milling depends on kernel hardness whereas corn flakes production involves starch gelatinization. Starch composition influences both characteristics of maize kernels. The objective of this work was to analyze the effect of different crop environments and management practices on starch composition of kernels and its thermal properties. Two flint maize hybrids (Cóndor and Morgan, 306) were grown at three locations (Balcarce, Pergamino and Paraná, located in a latitudinal transect of 6°) with different plant densities (7.5 and 9 plants/m2 ), sowing dates (early and late), and fertilizing rates (with and without additional N and S-fertilizer near silking) during two growing seasons (2003-2004 and 2004-2005). Crop biomass accumulated from silking to physiological maturity was measured and mean kernel weigh was calculated at harvest. Kernel hardness was estimated by mean of the test weight and percent floaters. Amylose and starch concentration in kernels were determined. Starch thermal properties were analyzed by differential scanning calorimetry and endotherm parameters were calculated. Cropping conditions modified starch composition of kernels. Amylose/starch ratio decreased as air temperature decreased from the north to the south and by delaying sowing date. Deposition of amylose in the endosperm of the kernels increased as growing conditions for crop growth improved during kernel filling. Starch thermal properties were also modified by these changes in starch composition. The onset and peak temperatures, gelatinization enthalpy, and peak height index were positively associated with amylose concentration and amylose/starch ratio, whereas the gelatinization temperature range was negatively associated with both kernel attributes. The results reported herein would contribute to foresee the effect of location and agricultural practices on kernel quality of flint maize, and to make appropriated management adjustments to obtain a product that meets the market needs. Los granos de maíz flint son procesados por la industria de la molienda seca para producir los flaking grits que son utilizados luego en la industria de corn flakes. El rendimiento de flaking grits durante la molienda depende de la dureza del grano, mientras que la producción de corn flakes involucra la gelatinización del almidón. La composición del almidón influencia ambas características del grano de maíz. El objetivo de este trabajo fue analizar el efecto de diferentes ambientes de producción y prácticas de cultivo sobre la composición del almidón y sus propiedades térmicas. Dos híbridos de maíz flint (Cóndor y Morgan, 306) fueron cultivados en tres localidades (Balcarce, Pergamino y Paraná, ubicadas en una transecta latitudinal de 6°) con diferentes densidades de plantas (7,5 y 9 plantas/m 2), fechas de siembra (temprana y tardía), y dosis de fertilización (con y sin agregado adicional de fertilizante con N y S cerca de la floración) durante dos campañas agrícolas (2003-2004 y 2004-2005). Se midió la biomasa acumulada desde floración hasta madurez fisiológica y se estimó el peso medio del grano en la cosecha. La dureza del grano se estimó a través del peso hectolítrico y el porcentaje de flotación. Se determinó la concentración de amilosa y almidón. Las propiedades térmicas del almidón se evaluaron por calorimetría diferencial de barrido y se estimaron los parámetros de las endotermas. Las condiciones de crecimiento modificaron la composición del almidón de los granos. La relación amilosa/ almidón se redujo a medida que la temperatura del aire descendió de norte a sur y por retraso de la siembra. La deposición de amilosa en el endosperma de los granos aumentó cuando las condiciones para el crecimiento del cultivo mejoraron durante el llenado de los granos. Las propiedades térmicas del almidón también se modificaron con estos cambios en la composición del almidón. Las temperaturas de inicio y pico de gelatinización, la entalpía de gelatinización y el índice de altura de pico se asociaron positivamente con la concentración de amilosa y la relación amilosa/almidón, mientras que el rango de temperatura de gelatinización se asoció negativamente con ambos atributos del grano. Los resultados aquí reportados pueden contribuir a prever los efectos de la localidad y prácticas de cultivo sobre la calidad de maíz flint y hacer los ajustes de manejo del cultivo apropiados para obtener un producto final que satisfaga las necesidades del mercado. EEA Pergamino Fil: Actis, Marcos. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina Fil: Andrade, Fernando Hector. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Valentinuz, Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Paraná; Argentina. Fil: Cirilo, Alfredo Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Departamento de Ecofisiologia; Argentina. 2020-05-21T13:00:39Z 2020-05-21T13:00:39Z 2020-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://ria.inta.gob.ar/contenido/ria-46-no-1-abril-2020 http://hdl.handle.net/20.500.12123/7285 0325-8718 1669-2314 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Gerencia de Comunicación e Imagen Institucional, DG-SICyP, INTA RIA 46 (1) : 38-49 (abril 2020) |
| spellingShingle | Maíz Variedades Almidón Manejo del Cultivo Propiedades Térmicas Maize Varieties Starch Crop Management Thermal Properties Maíz Flint Actis, Marcos Farroni, Abel Eduardo Andrade, Fernando Hector Valentinuz, Oscar Rodolfo Cirilo, Alfredo Gabriel Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects |
| title | Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects |
| title_full | Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects |
| title_fullStr | Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects |
| title_full_unstemmed | Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects |
| title_short | Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects |
| title_sort | composition and thermal properties of starch in flint maize zea mays l kernels location and crop management effects |
| topic | Maíz Variedades Almidón Manejo del Cultivo Propiedades Térmicas Maize Varieties Starch Crop Management Thermal Properties Maíz Flint |
| url | http://ria.inta.gob.ar/contenido/ria-46-no-1-abril-2020 http://hdl.handle.net/20.500.12123/7285 |
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