Variety traits

Starch content of maize

Zea mays L. subsp. mays (Maize Group)

Starch content is the mass fraction of starch in maize grain, which determines its suitability for industrial processing and energy value in feed rations.

In the reference 213 varieties crop Maize, where this is mentioned in the description.

When assessing the starch content of maize, the primary standard is the Ewers polarimetric method, based on acid hydrolysis and measurement of the angle of rotation of the plane of polarization. To correctly calculate the starch content in the grain of this crop, a specific conversion factor of 1.849 or 1.879 is used.

Starch content is a hereditarily determined trait of a hybrid, with late-maturing forms tending to accumulate the substance more intensively. Agrotechnical factors, including moisture and mineral nutrient availability, also influence the indicator, where excessive fertilization may lead to a decrease in the percentage concentration of starch.

In industrial use, the structure of starch granules, which depends on the grain type, is critically important for wet milling processes. In livestock production, for maize silage, the fraction of bypass starch that is digested in the small intestine is of key importance, which directly depends on the hybrid's genetics and the harvesting stage.

General information about the subject — on the page Starch content.

Sources8

Varieties of Maize mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.