Determination of starch and maltose content in some hybrid maize varieties by using HPLC

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dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, H. Hulya
dc.date.accessioned2024-06-12T11:03:24Z
dc.date.available2024-06-12T11:03:24Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this research, starch and maltose content were determined by using the HPLC method for different dent maize hybrids, grown in Tekirdak ecological conditions. Experimental materials were obtained from Tekirdag Faculty of Agricultural Field Crops Department. The starch and maltose content of the thirty-five selected maize varieties were studied. Starch contents of OSSK 644 (84.73%), Karagay (84.39%) and AG 9242 (84.09%) were found to be higher than the other varieties. The lowest starch content (45.02%) was obtained from variety DK-647. The maltose content of maize hybrids was varied from 0.83% (Pegaso) to 2.71% (AG 9229). Negative and insignificantly correlation was obtained between starch and maltose content (r(2:) -0.150).en_US
dc.identifier.endpage1266en_US
dc.identifier.issn0133-3720
dc.identifier.issue4en_US
dc.identifier.startpage1261en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21648
dc.identifier.volume34en_US
dc.identifier.wosWOS:000242776700009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherCereal Res Insten_US
dc.relation.ispartofCereal Research Communicationsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHybrid Maize Varietiesen_US
dc.subjectStarchen_US
dc.subjectMaltoseen_US
dc.subjectHPLCen_US
dc.subjectCarbohydrateen_US
dc.subjectAmylopectinen_US
dc.subjectProteinen_US
dc.subjectKernelen_US
dc.titleDetermination of starch and maltose content in some hybrid maize varieties by using HPLCen_US
dc.typeArticleen_US

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