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Characterization of Chemical Compositions on Kernel of Korean Maize Hybrids
국내 육성 옥수수 품종의 곡실 성분 특성
Korean J. Breed. Sci. 2016;48(4):450-459
Published online December 31, 2016
© 2016 Korean Society of Breeding Science.

Gun-Ho Jung, Mi-Jung Kim*, Beom-Young Son, Sun-Lim Kim, Mi-Ra Yoon, Jieun Kwak, Induck Choi,Kang-Su Kwak, and Choon-Ki Lee

Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration,Suwon 16613, Korea
국립식량과학원 중부작물부
This study was carried out to evaluate the proximate contents and compositions of amino acids and fatty acids in Korean 6 dent, 2 intermediate, and 3 semiflint maize (Zea mays L.) hybrids. The protein content of 11 Korean maize hybrids ranged from 9.0% (Pyeonggangok) to 11.5% (Jangdaok). The crude fat content varied from 4.0% (Pyeonggangok and Yanganok) to 5.6% (Kwangpyeongok), and the crude ash content was 1.3 (Jangdaok) ~ 1.6% (Cheonganok). Total starch contents of maize hybrids were determined in the range of 51.4% (Jangdaok) to 70.9% (Cheonganok). Major amino acid in maize varieties were glutamic acid (27.28~28.68%) and followed by proline, alanine, and aspartic acid. Fatty acid were mainly composed of oleic acid (C18:1, 23.55~31.47%) and linoleic acid (C18:2, 47.55~56.64%) in maize hybrids. Cheonganok, Cheongdaok, and Kwangpyeongok had high oleic acid composition among Korean maize hybrids. Also, Gangdaok and Kwangpyeongok had high composition of saturated fatty acid. Because kernel composition affects maize quality, it is important data for the maize breeding program and food processing.
Keywords : Maize, Hybrid, Kernel, Quality

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