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2022, vol. 28, br. 1, str. 67-76
Svojstva zrna hibrida kukuruza za primenu u mokrom mlevenju
aInstitut za kukuruz 'Zemun polje', Beograd-Zemun, Srbija
bInstitut za prehrambene tehnologije, Novi Sad, Srbija

e-adresavalentinas@mrizp.rs
Projekat:
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Institut za kukuruz 'Zemun polje', Beograd-Zemun) (MPNTR - 451-03-68/2020-14/200040)

Sažetak
Kao predmet ovog istraživanja korišc'eno je zrno osam odabranih hibrida Instituta za kukuruz "Zemun Polje". Struktura zrna, fizička svojstva i hemijski sastav zrna i skroba (sadržaj amiloze) analizirani su primenom laboratorijskog procesa mokrog mlevenja za izolovanje skroba. Takođe je određena in vitro enzimska svarljivost izolovanog skroba. Svojstva mokrog mlevenja su potom korelisana sa fizičko-hemijskim karakteristikama zrna. Rezultati su pokazali da je najviši prinos skroba imao hibrid ZP 677, a zatim hibrid ZP 704wx, dok je najviša iskoristljivost skroba uočena kod hibrida ZP 341. Najviši prinos mekinja (10,52%) dobijen je kod hibrida ZP 434, a najviši prinos klice (8,86%) utvrđen je kod hibrida ZP 172/8. Korelaciona analiza je pokazala da je prinos skroba bio u pozitivnoj vezi sa apsolutnom masom zrna i sadržajem sirovih vlakana, dok je sadržaj ulja negativno uticao na izolaciju skroba i njegov prinos. Svarljivost skroba je bila u negativnoj korelaciji sa sadržajem amiloze. Ova saznanja mogu biti korisna za industriju prerade skroba, kao i za proizvodnju etanola i alkoholnih pića.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/SelSem2201067N
primljen: 06.05.2022.
prihvaćen: 31.05.2022.
objavljen u SCIndeksu: 15.07.2022.
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