Maize Protein Quality and Its Improvement: Development of Quality Protein Maize in India

2013 ◽  
pp. 37-47
Author(s):  
M. L. Lodha
Keyword(s):  
Protein Quality ◽  
Quality Protein Maize ◽  
Maize Protein

scholarly journals Expression profile of protein fractions in the developing kernel of normal, Opaque-2 and quality protein maize

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mehak Sethi ◽  
Alla Singh ◽  
Harmanjot Kaur ◽  
Ramesh Kumar Phagna ◽  
Sujay Rakshit ◽  
...  
Keyword(s):  
Protein Quality ◽  
Immature Stage ◽  
Protein Fractions ◽  
Quality Protein Maize ◽  
Agronomic Performance ◽  
Kernel Development ◽  
Hard Kernel ◽  
Maize Varieties ◽  
Maize Protein

AbstractMaize protein quality is determined by the composition of its endosperm proteins, which are classified as nutritionally poor zeins (prolamin and prolamin-like) and nutritionally rich non-zeins (albumin, globulin, glutelin-like, and glutelin). Protein quality is considerably higher in opaque-2 mutants due to increased content of non-zeins over zeins. However, the opaque-2 endosperm is soft, which leads to poor agronomic performance and post-harvest infestation. Endosperm modification of opaque-2 had led to the development of Quality Protein Maize (QPM), which has higher protein quality along with hard kernel endosperm. The present study was planned to analyze the expression dynamics of different protein fractions in the endospem of developing maize kernel in normal, opaque-2 and QPM in response to the introgression of endosperm modifiers. Results revealed that albumin and globulin content decreases, whereas, prolamin, prolamin-like, glutelin-like, and glutelin content increases with kernel maturity. It has been observed that opaque-2 mutation affects protein expression at initial stages, whereas, the effect of endosperm modifiers was observed at the intermediate and later stages of kernel development. It has also been noted that prolamin, glutelin, and glutelin-like fractions can be used as quick markers for quality assessment for differentiating QPM varieties, even at the immature stage of kernel development. Overall, the present study implicates the role of different protein fractions in developing and utilizing nutritionally improved maize varieties.

Assessment of the Protein Quality of 15 New Northern Adapted Cultivars of Quality Protein Maize Using Amino Acid Analysis

2000 ◽  
Vol 48 (11) ◽  
pp. 5351-5361 ◽  
Author(s):  
Constantinos G. Zarkadas ◽  
Robert I. Hamilton ◽  
Zi Ran Yu ◽  
Victor K. Choi ◽  
Shahrokh Khanizadeh ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Quality Protein Maize

Nutritional quality of quality protein maize-based supplementary foods

2017 ◽  
Vol 47 (1) ◽  
pp. 42-52 ◽  
Author(s):  
Elina Maseta ◽  
T.C. Mosha ◽  
Cornelio Nyaruhucha ◽  
Henry Laswai
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Control Diet ◽  
Quality Protein Maize ◽  
Albino Rats ◽  
Common Beans ◽  
Content Type ◽  
Persistent Problem ◽  
Amino Acid Score

Purpose Child undernutrition is a persistent problem in Africa, especially in areas where the poor largely depend on starchy staples with limited access to diverse diets. The purpose of this study was to determine the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize. Design/methodology/approach Four composite diets were prepared from quality protein maize, namely quality protein maize-soybeans; quality protein maize-soybeans-cowpeas; quality protein maize-soybeans-common beans and quality protein maize alone. A fifth diet was prepared from common maize alone. The control diet (Chesta®) was made from maize, soybeans, fish, bone and blood meal. The formulations were made to meet the greatest amino acid score and the desired amount of energy and fat according to the FAO/WHO (1985) recommendation for pre-school children. Albino rats were used in evaluating the protein quality of the formulations. Findings The food intake was significantly different (p < 0.05) among diets; with a trend of intake decreasing from quality protein maize-based to conventional maize alone diets (apart from the control diet). Protein efficiency ratio and net protein ratio varied significantly (p < 0.05) across the experimental diets. Protein digestibility-corrected amino acid score (PDCAAS) was 80 per cent (quality protein maize-soybeans-cowpeas), 87 per cent (quality protein maize-soybeans), 103 per cent (common maize alone), 98 per cent (quality protein maize), 80 per cent (quality protein maize-soybeans-common beans) and 53 per cent (control). Research limitations/implications Two diets, namely quality protein maize-soybeans-common beans and quality protein maize-soybeans-cowpeas, showed the greatest potential to support growth and rehabilitation of undernourished rats. Human trial is proposed to validate the findings. Originality/value Despite adoption of quality protein maize in several parts of the country, there are no studies that have been done to determine the potential of quality protein maize to support optimal growth and rehabilitation of undernourished children. The objective of this study was, therefore, to evaluate the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

scholarly journals Genetic and biochemical characterization of parental inbred lines in marker assisted selection for quality protein maize

Genetika ◽  
2014 ◽  
Vol 46 (2) ◽  
pp. 579-590 ◽  
Author(s):  
Marija Kostadinovic ◽  
Dragana Ignjatovic-Micic ◽  
Goran Stankovic ◽  
Jelena Vancetovic ◽  
Danijela Ristic ◽  
...  
Keyword(s):  
Marker Assisted Selection ◽  
Biochemical Characterization ◽  
Backcross Progeny ◽  
Essential Amino Acids ◽  
Inbred Lines ◽  
Quality Protein Maize ◽  
Normal Maize ◽  
Parental Inbred ◽  
Maize Protein ◽  
Biochemical Variability

Maize protein is deficient in two essential amino acids, lysine and tryptophan. Naturally occurring opaque2 (o2) mutation which increases the levels of tryptophan and lysine in the grain also confers an undesirable phenotype leading to low yields and more susceptible, soft and chalky kernels. Quality Protein Maize (QPM) is agronomically acceptable and nutritionally improved opaque2 maize. Marker assisted selection increases reliability and efficiency, reduces time and costs taken to obtain QPM. The results presented in this paper are a part of the Maize Research Insitute project on conversion of normal maize lines to QPM lines adapted for growing in temperate regions trough marker assisted backcross (MAB). Genetic and biochemical variability was analyzed between normal (ZPL 5) and QPM (CML 144) parental inbred lines and the efficiency of the three opaque2 specific SSR markers was examined. Markers phi057 and umc1066 can discriminate homozygous and heterozygous backcross progeny, thus can be used as foreground selection markers for the opaque2 gene. The genetic similarity between analyzed lines was 0.05, which confirmed good selection of parental lines for the creation of hybrids. Tryptophan content was 0.093 and QI was 0.85 in CML 144, approximately twice as high compared to 0.054 and 0.48 in ZPL 5. Both tryptophan and QI values for CML 144 were above the QPM treshold, i.e. tryptophan for 24% and QI for 0.625%, making it a suitable donor line of o2. These results represent the framework for marker assisted introgression of the quality protein trait into local maize genotype.

scholarly journals Final Selection of Quality Protein Popcorn Hybrids

2021 ◽  
Vol 12 ◽  
Author(s):  
Leandra Parsons ◽  
Ying Ren ◽  
Abou Yobi ◽  
Ruthie Angelovici ◽  
Oscar Rodriguez ◽  
...  
Keyword(s):  
Protein Quality ◽  
Inbred Lines ◽  
Quality Protein Maize ◽  
Quality Traits ◽  
Ranking System ◽  
Hybrid Production ◽  
Endosperm Protein ◽  
System Methodology ◽  
Final Selection ◽  
Selection Of

Quality Protein Popcorn (QPP) BC2F5 inbred lines were produced through an interpopulation breeding system between Quality Protein Maize dent (QPM) and elite popcorn germplasm. In 2019, five QPP F1 hybrids were selected for further evaluation due to superior agronomics, endosperm protein quality, and popping quality traits. Though these BC2F5 QPP hybrids were phenotypically similar to their popcorn parents, the QPP cultivars conveyed slightly inferior popping characteristics when compared to the original popcorn germplasm. The objective of this study was twofold. First, BC2F5 inbred lines were crossed to their popcorn parents and BC3F4 inbred lines were produced for hybridization to test the agronomic, protein, and popping trait effects from an additional QPP by popcorn backcross. Second, BC2- and BC3-hybrids were simultaneously evaluated alongside ConAgra Brands® elite cultivars and ranked for potential commercialization in the spring of 2020. These 10 QPP hybrids were grown alongside five ConAgra Brands® elite popcorn cultivars in three locations and agronomic, protein quality, and popping quality traits were evaluated. Significant improvements in popcorn quality traits were observed in the QPP BC3 cultivars compared to their BC2 counterparts, and yield averages were significantly lower in BC3-derived QPP hybrids compared to the BC2 population. Protein quality traits were not significantly different between QPP backcrossing populations and significantly superior to ConAgra elite popcorn varieties. Utilizing a previously published ranking system, six QPP hybrids, three from the BC2F5 population and three from the BC3F4 population, were evaluated as candidates for final selection. The successful evaluation and ranking system methodology employed is transferable to other hybrid production and testing programs. Incorporating this analysis with concurrent sensory studies, two QPP hybrids were chosen as premier cultivars for potential commercialization.

scholarly journals Physicochemical and Nutritional Properties of Nixtamalized Quality Protein Maize Flour and its Potential as Substitute in Philippine Salt Bread

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Dianne Jane A. Sunico ◽  
Felicito M. Rodriguez ◽  
Arvin Paul P. Tuaño ◽  
Lotis E. Mopera ◽  
Liezl M. Atienza ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Nutritional Value ◽  
Protein Quality ◽  
Quality Protein Maize ◽  
Soluble Fiber ◽  
Nutritional Properties ◽  
Total Dietary Fiber ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Calcium Iron

Nixtamalization is an ancient method of processing corn that is said to enhance the nutritional value of maize by improving protein quality, increasing calcium and niacin bioavailability, and reducing phytic acid levels, thus increasing iron digestibility and biovailability. The main objective of this study was to determine the effect of different nixtamalization processes on the physicochemical and nutritional properties of quality protein maize (QPM) flour and evaluate its potential and acceptability as a flour substitute in Philippine salt bread baking, determined through sensory analysis. Three processes of nixtamalization were employed, namely, traditional, classic, and ecological. Nixtamalized QPM flours, combined with wheat flour in 30:70 ratio, were used in the product development and sensory evaluation of Philippine salt bread. Results revealed that nixtamalization contributed significantly in the pH, color, and particle size of nixtamalized QPM flours. There was a significant increase (P ≤0.05) in the moisture, crude protein, crude fiber, crude ash, calcium, iron, niacin, lysine, tryptophan, total starch, amylose, amylopectin, resistant starch, and soluble fiber contents and a significant decrease in the crude fat, nitrogen-free extract (NFE), phytate, and insoluble fiber contents of QPM flours after nixtamalization. No significant difference was found in the zinc and total dietary fiber contents among the samples. The Philippine salt bread produced using nixtamalized QPM flours had a high overall acceptability based on two-step sensory analysis. QPM is greatly improved by the ancient technology of nixtamalization and nixtamalized QPM flour showed desirable contributions in terms of the nutritional value and sensory attributes of Philippine salt bread when used as a flour substitute or blend.

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