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The impact of low nitrogen conditions on the chemical composition and flour pasting properties of quality protein maize

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Abstract

Maize is one of the most important sources of protein and starch for humans, however, low soil nitrogen may affect important grain quality traits. The objective of this study was to determine the chemical composition and pasting properties of 11 quality protein maize (QPM) hybrids with one non-QPM hybrid check, grown under optimal and low nitrogen stress conditions. Maize hybrids grown under low nitrogen compared to optimal environments had higher values of starch (56.71 and 54.50%), amylose (33.41 and 30.99%), β- (1.39 and 1.36%) and γ-zeins (68.53% and 53.78) as well as final (3004.56 and 1465.88 cP), setback (2110.48 and 1035.17 cP), trough (958.32 and 430.71 cP), breakdown (237.23 and 68.19 cP) and peak (1217.0 and 499.0 cP) viscosities. Lower amounts of protein (7.08% and 10.22) and α-zein content (29.94% and 44.96), as well as lower temperatures of pasting (50.89 and 51.21 °C) and peak time (5.89 and 6.91 min) of the pasting curves, were observed under low nitrogen conditions. The environment had a large effect on protein, viscosity and amylose content, while starch, zein and pasting temperature were largely determined by genotype.

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Abbreviations

ANOVA:

Analysis of variance

MASL:

Meter above sea level

SDBE:

Starch debranching enzymes

N :

Nitrogen

o2 :

Opaque-2

QPM:

Quality protein maize

EDTA:

Ethylenediaminetetraacetic acid

RP-HPLC:

Reverse-phase high-performance liquid chromatography

TFA:

Trifluoroacetic acid

RVA:

Rapid visco analyzer

m/b :

Moisture basis

cP:

Centipoise

visc:

Viscosity

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Acknowledgements

The authors acknowledge CIMMYT, Africa for supplying the material used. This study was made possible by funding from the NRF through the SARChI chair initiative (UID 84647).

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Authors and Affiliations

  1. Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, South Africa

    Schae-Lee Olckers & Garry Osthoff

  2. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA

    Perry K. W. Ng

  3. Department of Plant Sciences, University of the Free State, P.O. Box 339, Bloemfontein, 9300, South Africa

    Angeline van Biljon & Maryke Labuschagne

Authors
  1. Schae-Lee Olckers
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  2. Garry Osthoff
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  3. Perry K. W. Ng
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  4. Angeline van Biljon
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  5. Maryke Labuschagne
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Correspondence to Maryke Labuschagne.

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Olckers, SL., Osthoff, G., Ng, P.K.W. et al. The impact of low nitrogen conditions on the chemical composition and flour pasting properties of quality protein maize. CEREAL RESEARCH COMMUNICATIONS 50, 1117–1125 (2022). https://doi.org/10.1007/s42976-022-00253-6

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