Protein quality and quantity of quality protein maize (QPM) and non‐QPM hybrids under optimal and low nitrogen conditions. Issue 3 (7th January 2021)

• Record Type: Journal Article
• Authors: Shawa, Hilda; van Biljon, Angeline; Labuschagne, Maryke T.
• Is Part Of: Cereal chemistry. Volume 98:Issue 3(2021)
• Page Start: 507
• Page End: 516
• Publication Date: 2021-01-07
• Subjects: essential amino acids -- low nitrogen -- maize -- zein; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10390
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: Background and objectives: Quality protein maize (QPM) nutritional quality involves high total protein content but reduced zein accumulation in maize endosperm, leading to increased non‐zein proteins, hence higher levels of essential amino acids such as lysine and tryptophan. The aim of this study was to assess the effect of low nitrogen (N) conditions in one location, and optimum conditions in three locations, on zein proteins in 10 QPM hybrids developed by the International Maize and Wheat Improvement Centre (CIMMYT) compared to two non‐QPM checks. Findings: With a few exceptions, total protein content, and γ‐ and α‐zein peak areas were significantly reduced under low N compared to optimal conditions, while β‐zein increased. Non‐QPM hybrids had higher protein content than QPM hybrids, and QPM hybrids had higher γ‐zein than non‐QPM in all environments. Higher α‐zein values than other zein types were observed in non‐QPM than in QPM genotypes in all environments. Significance and novelty: Low N significantly reduced protein content and all the zein fractions except for β‐zeins, which were increased. The advantages of a decrease in zein fractions in QPM under low N conditions were offset by a large decrease in grain protein content.