Abstract

BROA ROJAS, Elizabeth et al. Physicochemical characteristics and quality of the protein of pigmented native maize from Morelos in two years of cultivation. Rev. Mex. Cienc. Agríc [online]. 2019, vol.10, n.3, pp.683-697.  Epub Mar 30, 2020. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v10i3.481.

Historically in east Morelos state, pigmented native maize (MNP) has been produced and consumed, so it was proposed to evaluate the effect of the crop cycle on the physicochemical characteristics and protein quality of 26 MNP populations of the municipalities of Temoac and Ayala of the eastern region of Morelos. The MNP were collected in the spring-summer 2014 and 2015 cycles, which were classified as: hectoliter weight (PH), weight of one hundred grains (PCG), flotation index (IF), pedicel (PED), pericarp (PER), germ (GER), floury endosperm (EHA) and corneal (ECO), as well as oil (ACE), protein (PRO), tryptophan (TRI), protein quality index (IQP) and anthocyanins (ANT). The results were analyzed with a completely randomized combined design. In the eastern of Morelos, the Western Elotes ‘EO’ and Pepitilla ‘Pep’ of blue grain predominated. In all the variables significant differences were found (p< 0.01) in the culture cycle, the population and the interaction. In the 2014 cycle, the maizes were higher: PCG, ECO, ACE, TRI and IQP and lower: IF, PRO and ANT. In general, the MNP were of low density ( $\stackrel{-}{X}$PH= 63.7 kg hL-1; $\stackrel{-}{X}$IF = 84), large grain ( $\stackrel{-}{X}$PCG= 44.8 g), with high: GER ( $\stackrel{-}{X}$= 13.1%), ACE ( $\stackrel{-}{X}$= 5.14%), TRI ( $\stackrel{-}{X}$= 0.076%), IQP ( $\stackrel{-}{X}$= 0.81) and ANT ( $\stackrel{-}{X}$= 276.6 mg ECG kg-1 MS). The populations ‘EO22’ and ‘Pep20’ stood out due to their high IQP, high TRI and ANT, the rest of the populations showed no relationship between chemical and nutritional characteristics. It is identified 16 populations with good protein quality (IQP> 0.8) and high TRI content (>0.075%), which can be used to improve nutrition and health of consumers.

Keywords : flotation index; protein quality index; tryptophan.

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