کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515526 1624891 2016 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)
چکیده انگلیسی


• Comparing hydration kinetics of transgenic corn and its conventional isoline.
• The Peleg's model was able to predict the process kinetic of hydration.
• Chemical characterization of cultivars was also performed.
• Transgenic corn differs in chemical properties compared with conventional corn.
• Differences on corn hydration could be associated to transgenesis.

In the hydration process, besides influencing processing conditions, the cultivar may also influence water absorption by the grains and, consequently, yield and quality of the milled products. Therefore, the moisture absorption kinetics of the transgenic corn grain 2B587 Hx and its conventional isoline 2B587 were studied, as well as the chemical characterization of the samples in natural conditions. The water absorption kinetics of the grains was modeled using Peleg's equation at hydration temperatures of 40, 50, 60, and 67 °C. The 2B587 Hx transgenic corn, compared with the 2B587 conventional corn, had higher carbohydrate and ash contents and lower crude fiber content. The water absorption by the grains, which was satisfactorily represented by Peleg's model, occurred more quickly as the temperature increased. Peleg's constant, k1, which is inversely related to the initial hydration rate, varied from 405.2 to 141.5 min g/g for conventional corn and from 429.5 to 149.5 min g/g for transgenic corn at temperatures from 40 to 67 °C. The choice of the cultivar may depend on the specifications required by the industry for the main final products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 71, September 2016, Pages 93–98
نویسندگان
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