Department of Agricultural Engineering, Rural Sciences Center, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil.
Department of Agricultural Engineering, Rural Sciences Center, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil; Department of Agricultural Engineering, Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, Rio Grande do Sul 96506-322, Brazil.
Food Res Int. 2023 Jan;163:112267. doi: 10.1016/j.foodres.2022.112267. Epub 2022 Nov 29.
The corn grains from the extremities of corncob are known to have a spherical shape and the grains from the center of corncob have higher length and lower thickness. It is understood that these differences in grain dimensions can affect post-harvest processes and the properties of the grains. Therefore, the objective of this study was to evaluate the effects of drying temperature (60, 80, and 100 °C) of corn from the center and extremities of corncob on drying parameters, protein and starch properties, and carotenoid profile. At 60 °C, the drying rate and effective moisture diffusivity of corn from the center and extremities of the corncob did not differ. However, at 80 and 100 °C these parameters were higher in the corn from the center. Corncob part and separation did not significantly affect corn pasting properties. However, they caused significant changes in the properties of the grain proteins, mainly the reduction of the solubility and inactivation of the lipase enzyme, and the reduction of the lutein and β-carotene contents in the grains from the center and separated after drying. The results of this research show the need to evaluate the effects of these drying conditions during grain storage. In addition, the implementation of an industrial separation step and/or the development of new corn cultivars with more homogeneous grains should be studied.
玉米芯尖端的玉米粒通常呈球形，而玉米芯中心的玉米粒则更长、更薄。这些谷物尺寸的差异会影响收获后的处理过程和谷物的特性。因此，本研究的目的是评估玉米芯中心和尖端的玉米在 60、80 和 100°C 干燥温度下对干燥参数、蛋白质和淀粉特性以及类胡萝卜素特征的影响。在 60°C 时，玉米芯中心和尖端玉米的干燥速率和有效水分扩散系数没有差异。然而，在 80 和 100°C 时，中心玉米的这些参数更高。玉米芯部分和分离并没有显著影响玉米糊化特性。然而，它们导致了谷物蛋白质特性的显著变化，主要是降低了溶解度和脂肪酶的失活，以及中心和分离后的玉米颗粒中叶黄素和β-胡萝卜素含量的降低。这项研究的结果表明，需要在谷物储存期间评估这些干燥条件的影响。此外，应研究实施工业分离步骤和/或开发具有更均匀谷物的新型玉米品种。
