Phytic acid content and starch properties of maize (Zea mays L.): Effects of irrigation process and nitrogen fertilizer

KAPLAN M., KARAMAN K., Kardes Y. M., KALE H.

FOOD CHEMISTRY, cilt.283, ss.375-380, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 283
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.foodchem.2019.01.029
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.375-380
  • Anahtar Kelimeler: Maize, Irrigation, Nitrogen fertilizer, Amylose, Phytic acid, WATER-USE, YIELD, AMYLOSE, COOKING, RICE, CORN, FOOD, ZINC
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

In the present study, the effects of different irrigation levels (I50: 50%; I75: 75%; and I100: 100% of depleted water from field capacity) and nitrogen fertilizer concentrations (N1:100, N2:200 and N3:300 kg ha(-1) N) on starch properties (total, resistant and nonresistant starch, amylose-amylopectin ratios) and phytic acid content of maize were investigated. The single and interaction effects of the treatments and also influence of harvesting year were evaluated. Total starch accumulation changed with the treatments and the highest values were obtained from I50 and N3 combination and the lowest levels were recorded for I100-N1 and I100-N2 treatments. Amylopectin increased with the effect of irrigation, while the amylose decreased with the irrigation treatment in parallel to amylopectin content. Besides, the lowest phytic acid level was also obtained from the treatments of I100 and N1. This study would provide some valuable information for agricultural and nutritional applications of maize.