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Relationship Among the Phytic Acid and Protein Content During Maize Grain Maturation
Author(s) -
Horvatic M.,
Balint L.
Publication year - 1996
Publication title -
journal of agronomy and crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.095
H-Index - 74
eISSN - 1439-037X
pISSN - 0931-2250
DOI - 10.1111/j.1439-037x.1996.tb00448.x
Subject(s) - phytic acid , nitrogen , chemistry , dry matter , maturity (psychological) , agronomy , food science , biology , psychology , developmental psychology , organic chemistry
The accumulation of phytic acid with relation to the deposition of the protein component in grain during maturation of three maize varieties grown under the same topographical and agrotechnical conditions over 2 crop years was investigated. Phytic acid was determined by the spectrophotometric method of M ohamed et al. (1986). Phytic acid content increased significantly (P = 0.05) up until the late stage of dough grain maturity. Afterwards, until full grain maturity, no significant changes of phytic acid content have been obtained. At the same time, changes of phytic acid content expressed on a dry matter basis correlate highly significantly (P = 0.001) and negatively with total nitrogen in both vegetation years (r = ‐0.848 and r = ‐0.845) and alpha‐aminonitrogen content (r=‐0.799 and r = ‐0.792), but highly significantly (P = 0.001) and positively with prolamine content (r = 0.823 and 0.654). Grain maturation under conditions of increased moisture and lower temperature resulted in lower phytic acid level.