Email this article Fractional composition of protein polymers of corn grain
- Authors: Bolotova O.I1, Sazonova I.A1, Bychkova V.V1
-
Affiliations:
- Russian Research and Design-Technological Institute of Sorghum and Corn
- Issue: No 2 (2023)
- Pages: 40-44
- Section: Articles
- URL: https://journal-vniispk.ru/2500-2627/article/view/144603
- DOI: https://doi.org/10.31857/S2500262723020096
- EDN: https://elibrary.ru/APWMFN
- ID: 144603
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Abstract
The study of the fractional composition of protein polymers of corn grain was carried out in order to identify the most valuable varieties that have a high protein value, which will allow the further use of these varieties of corn as a component of feed. The objects of the study were maize varieties of the FGBNU RosNIISK "Rossorgo" breeding: RNIISK 1, RSK Zarya, Raduga, RSK Avrora, RSK Graskorn, Artemida, RSK 7, RSK 3, RSK 354, Nova, Zukerka, 421/20. The work was carried out in the Saratov region in 2020-2021. Mature crushed grain was used for analysis. The studies were carried out by the extraction method to separate proteins into fractions according to the Osborne scheme in triplicate. In terms of the amount of water-soluble proteins - albumins, the varieties Artemida (16.98 g/100 g of protein), Nova (16.83 g/100 g of protein), RSK Graskorn (16.32 g/100 g of protein) and Zuckerka (15. 68 g/100 g protein). The Raduga variety was characterized by the highest content of glutelins among the studied samples (25.69 g/100 g of protein), the lowest by Zukerka (16.68 g/100 g of protein). The highest amount of prolamins in the grain was noted in the Raduga variety (23.47 g/100 g of protein), followed by the RSK-7 line (22.89 g/100 g of protein) and the RSK Avrora variety (22.2 g/100 g of protein)). The lowest content of insoluble protein in the residue was recorded in the grain of the Zukerka variety (12.45 g/100 g of protein). The most complete protein, which was distinguished by the highest content of water- and salt-soluble fractions with a simultaneously low amount of insoluble protein residue, was characterized by Artemis and Nova hybrids.
About the authors
O. I Bolotova
Russian Research and Design-Technological Institute of Sorghum and Corn
Email: gelechrisum@gmail.com
410050, Saratov, 1-yi Institutskii proezd, 4
I. A Sazonova
Russian Research and Design-Technological Institute of Sorghum and Corn410050, Saratov, 1-yi Institutskii proezd, 4
V. V Bychkova
Russian Research and Design-Technological Institute of Sorghum and Corn410050, Saratov, 1-yi Institutskii proezd, 4
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