Características y composición del grano de híbridos de maíz de especialidad
Resumen
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, almidón, 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 determinaron, 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, albúmina, 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 estos híbridos. Sin embargo, sus propiedades funcionales no fueron satisfactorias para la alimentación y usos industriales. Por el contrario, la harina de maíz híbrido ZP ceroso se caracterizó por una alta viscosidad. Según el contenido 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.Descargas
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