Properties Of Maize Research Articles

Analysis of physical and mechanical properties of maize

In the design process of corn harvester, the influence and action mechanism of corn plant characteristics on the working parts of corn harvester (including cutting device, ear picking device, peeling device and other key parts) should be considered, and the physical and mechanical properties of corn plant need to be analyzed. To prevent serious “gnawing” of ears, high loss rate and crushing rate of ears and grains, and low efficiency of harvesting operation due to high moisture content of ears of corn in harvest period. Therefore, it is particularly important to analyze the physical and mechanical properties of maize plants.

Effects of ultrasonication on the properties of maize starch/stearic acid/ sodium carboxymethyl cellulose composite film

Ultrasonic treatment can improve the compatibility between a hydrophobic material and a hydrophilic polymer. The light transmittance, crystalline structure, microstructure, surface morphology, moisture barrier, and mechanical properties of a composite film with or without ultrasonication were investigated. Ultrasound increases the film’s light transmittance, resulting in a film that has good transparency. Ultrasonication did not change the crystalline structure of the polymer film, but promoted V-type complex formation. The surface of the film became smooth and homogeneous after the film-form suspension underwent ultrasonic treatment. Compared to the control film, after ultrasonication at 70% amplitude with a duration of 30 min, the average roughness and maximum roughness declined from 212 nm to 17.6 nm and from 768.7 nm to 86.5 nm, respectively. The composite film with ultrasonication exhibited better tensile and moisture barrier properties than the nonsonicated film. However, long-term and strong ultrasonication will destroy the polymer structure to some extent.

Tensile properties of seminal and nodal roots and their relationship with the root diameter and planting density of maize (Zea mays)

The tensile property of roots is an important factor for anchorage and for resistance to root lodging. In this study, a root tensile test was applied to maize (Zea mays L.) grown in the field at three planting densities, 4.5 × 104, 6.75 × 104 and 9.0 × 104 plants ha–1, to quantify the maximum tensile force (Fmax) and tensile strength (Ts) of roots at the V10 stage (tenth leaf visible) and grain-filling stage. In addition, relationships among tensile properties, diameter and turgid weight : dry weight (TW : DW) ratio of roots were investigated. The results showed that the Fmax of primary and seminal adventitious roots was lower than of nodal roots. Among nodal roots, the Fmax of roots on upper nodes was higher. Planting density significantly affected the tensile force of nodal roots of the sixth to eighth tiers; their Fmax decreased with increasing planting density. A positive linear correlation between Fmax and root diameter and a power function between Ts and root diameter was observed. In addition, there was a positive linear correlation between the TW/DW ratio and root diameter and a negative exponential correlation between Ts and TW : DW ratio. Therefore, nodal roots with a lower TW : DW ratio could have a larger Ts, because their cells are smaller and cell walls are thicker. This result suggests that nodal roots with small and thick cells benefit the tensile properties of maize.

Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours

In this study, the effects of co-fermentation on maize and soybean blends, with respect to their proximate composition, anti-nutrients, amino acid profile and sensory properties, were determined. The co-fermented blend did not differ significantly (p >0.05) from the separately fermented blend in terms of protein, carbohydrate and ash contents. However, fat and energy contents of the co-fermented flour blend were higher; 12.16% dry matter and 426.57 kcal/100g respectively. The co-fermented maize and soybean flour blend was lower in tannins (0.046 g/100g) but higher in trypsin inhibitory activity (1.04 TUI/mg) than the separately fermented blend (0.06 g/100g and 0.64 TUI/mg respectively). Furthermore, the separately fermented sample had higher contents of six essential amino acids: lysine, isoleucine, phenylalanine, tryptophan, valine and threonine, than the co-fermented sample, which was limiting in lysine. The sensory scores for the samples did not differ significantly between the two blends. Consequently, co-fermentation can be employed as a simple time and resource-saving house-hold preparation method for complementary flours from cereals and legumes.

Influence of high-dose gamma radiation and particle size on antioxidant properties of Maize ( Zea mays L.) flour

Influence of high-dose gamma radiation and particle size on antioxidant properties of maize (Zea mays L.) flour was studied using response surface methodology. A central composite design based on three levels of each of particle size, in terms of mesh number (40, 60 and 80 meshes), and gamma radiation dose (25, 50 and 75 kGy) was constructed. A statistically significant dose-dependent decrease (p<0.05) in antioxidant properties of gamma irradiated flour was observed. However, an increase in the mesh number (decrease in particle size of flour) resulted in an increase in antioxidant properties. The optimum level of radiation dose to achieve maximum value of responses was found to be 50 kGy for Trolox equivalent total antioxidant activity (TETAOA), 25 kGy for iron chelating ability (ICA), 25 kGy for reducing power (RP) and 75 kGy for linoleic acid reduction capacity (LARC). However, the optimum level of mesh number to achieve desired levels of TETAOA, ICA, RP and LARC was found to be 80 meshes.

Nutritive values of soybean silages ensiled with maize at different rates

One of the major uses of soybean crops (Glycine max (L.) Merril) is as silage. However, due to its unpleasant odour and relatively high butyric acid content, soybean silage is not readily preferred by animals. Because it does not have a regular fermentation, easily fermented forage resources are needed to obtain quality silage. To improve the quality of the silage, soybeans can be mixed with an appropriate amount of maize (Zea mays L.). In this study, we examined the quality and properties of maize (M) and soybean (S) silages of different mixtures (100 % M, 100 % S, 10 % S + 90 % M, 20 % S + 80 % M, 30 % S + 70 % M, 40 % S + 60 % M, 50 % S + 50 % M, 60 % S + 40 % M, 70 % S + 30 % M, 80 % S + 20 % M and 90 % S + 10 % M). For this purpose, each plant species was grown separately, and the maize was harvested when the plants reached the doughy stage. The harvest was performed using a single row maize harvester that chops the plants into 1.5-2 cm pieces. The fresh plant material from each species was then mixed in different proportions and squeezed before being transferred to 1.5 L anaerobic jars (Le Parfait, France). The jars were opened after a 60-day ensiling period. Then, the dry matter rate, pH, silage loss, fleig point, crude protein content, ADF content and NDF content of the silages were determined. The results showed that an increase in soybean rate in the mixture decreased the dry matter rate. Conversely, the silage pH, crude protein content and ADF content increased. Our results suggested that producing quality silage required the soybean material to be mixed with a minimum of 50 % maize.

Properties of maize (amidex) starch crosslinked by pregelatinisation with sodium trimetaphosphate: i.spectral and thermogravimetric characteristics

Properties of maize (amidex) starch crosslinked by pregelatinisation with sodium trimetaphosphate: i.spectral and thermogravimetric characteristics

Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits

Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits

Effect of addition of ripe bananas on some physico-chemical properties of maize ‘extract’

Flour mixes obtained by the addition of banana pulp in various proportions (0–50%) to maize ‘extracts’ were evaluated for some quality characteristics. All the mixes had significantly lower values of crude protein, fat and water-holding capacity. Gelation, however, significantly increased the water-holding capacity in all cases. The ash content, titratable acidity and total sugars increased tremendously with an increase in the level of banana substitution. While both Adam's consistency values and equilibrium moisture content decreased with an increase in the level of banana substitution, the syneresis values did not show any consistent pattern. The consistently low moisture content and the results of the moisture sorption isotherms suggest a good storage stability of all the mixes, especially when kept under conditions of water activity of 0.30 and below, and their possible suitability for baked products.

The Value of Degermed Maize Meal (Cooked) in the Nutrition of Swine

The growth-promoting properties of maize, when fed to pigs in conjunction with the proper supplements, have long been recognised. Unfortunately, on account of its detrimental influence on the fat of the pork or bacon, the liberal use of maize in the rations, particularly the finishing rations, of porkers and baconers is to be deprecated. This impairment of the quality of the fat is attributed to the influence of the oil constituent, of which maize contains usually from per cent., compared with but per cent. in barley.