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Food and Feed Research
2019, vol. 46, br. 1, str. 51-59
jezik rada: engleski
vrsta rada: originalan članak
objavljeno: 08/07/2019
doi: 10.5937/FFR1901051M
Creative Commons License 4.0
Fizičke karakteristike i nutritivni kvalitet odabranih genotipova kukuruza iz srbije različitih u tvrdoći i boji zrna
aInstitut za prehrambene tehnologije, Novi Sad
bInstitut za kukuruz 'Zemun polje', Beograd-Zemun

e-adresa: marija.milasinovic@fins.uns.ac.rs

Projekat

Istraživanje savremenih biotehnoloških postupaka u proizvodnji hrane za životinje u cilju povećanja konkurentnosti, kvaliteta i bezbednosti hrane (MPNTR - 46012)
Poboljšanje svojstava kukuruza i soje molekularnim i konvencionalnim oplemenjivanjem (MPNTR - 31068)

Sažetak

Ispitivane su fizičke karakteristike zrna (apsolutna masa ili masa 1000 zrna, gustina, otpornost na mlevenje i udeo meke frakcije endosperma), osnovni hemijski sastav (sadržaj skroba, proteina, ulja, celuloze i pepela) i sastav aminokiselina kod 10 genotipova kukuruza različitih po tvrdoći i boji zrna. Ciljevi ovog rada bili su da se izvrši karakterizacija ZP genotipova kukuruza u odnosu na različite fizičke osobine i nutritivne parametre kvaliteta kao što su osnovni hemijski i aminokiselinski sastav, i podaci potom korelacionom analizom obrade u cilju utvrđivanja međuodnosa ovih parametara kvaliteta. Fizičke osobine zrna i hemijski sastav značajno su varirali između ispitivanih genotipova. Utvrđena je značajna negativna korelacija između sadržaja proteina i udela meke frakcije endosperma kao i značajne pozitivne korelacije između sadržaja proteina i dve fizičke osobine, otpornost na mlevenje i gustina zrna. Sadržaj proteina pokazao je negativnu korelaciju sa sadržajem skroba. Rezultati su pokazali da sadržaj proteina u zrnu ima negativnu korelaciju sa sadržajem lizina, kao i pozitivnu korelaciju sa sadržajem metionina. Nije utvrđeno značajno poboljšanje sastava aminokiselina kod genotipova specifičnih svojstava, kao što su genotipovi belog i crvenog zrna, i genotipovi kukuruza kokičara. Informacije predstavljene u ovom radu mogu biti korisne za poboljšanje upotrebne vrednosti zrna kukuruza i razvoj komponenata na bazi kukuruza za hranu za životinje i prehrambene proizvode.

Ključne reči

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