Physical and biochemical properties of maize hardness and extrudates of selected hybrids.
Protein and starch determinants of maize kernel hardness and extruded products were characterized to better define the role of endosperm texture during extrusion. Maize physical properties were correlated with total proteins and zein subclasses (p < 0.01). The extrusion process significantly altered protein solubility and increased protein fragmentation as measured by RP-HPLC and size exclusion chromatography. Harder grits and extrudates demonstrated higher amylose content, lower degree of starch damage, and fragmentation at different screw speeds than softer grits and extrudates. Differences in extrudate expansion ratio, water absorption index, water solubility index, oil absorption capacity, and breaking stress between harder and softer hybrids were related to protein aggregation and fragmentation as well as starch damage and fragmentation.
Lee
Kyung-Min
KM
Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas 77843, USA.
Bean
Scott R
SR
Alavi
Sajid
S
Herrman
Timothy J
TJ
Waniska
Ralph D
RD
D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D006824:Hybridization, Genetic; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry; D012995:Solubility; D013213:Starch / Q000032:analysis / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry* / Q000235:genetics*; D015028:Zein / Q000032:analysis
D010940:Plant Proteins; D013213:Starch; D000688:Amylose; D015028:Zein