Impact of Kernel Opacity on Protein Content, Some Essential Amino Acids, and Zein Film Properties in Maize

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dc.contributor.authorGumus, Muhammet
dc.contributor.authorDanisman, Merve
dc.contributor.authorKibar, Kubra
dc.contributor.authorYakar, Emin
dc.contributor.authorOral, Ayhan
dc.contributor.authorKahriman, Fatih
dc.date.accessioned2026-02-03T12:02:59Z
dc.date.available2026-02-03T12:02:59Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractOpacity is one of the key indicators of protein quality in maize. Compared to normal maize genotypes, opaque maize contains higher amounts of essential amino acids, contributing to higher levels of lysine and tryptophan, which are limiting in maize diets. These essential amino acids are particularly critical for zeins, the dominant protein fraction in maize, as zeins serve as valuable raw materials with both industrial and nutritional applications. Although zein-based films have been widely studied, there is limited research comparing the properties of zein films derived from maize samples with different kernel opacity levels. In this study, a maize genotype known to possess the opaque trait was used to obtain samples with five different opacity levels. Protein, lysine, and tryptophan content variations were analyzed in flour, raw zein, and zein film samples. Additionally, the dynamic mechanical analysis (DMA) of zein films was performed according to opacity levels. The data obtained were statistically evaluated using one-way analysis of variance (ANOVA), and differences between means were compared using the least significant difference (LSD) test (P < 0.05). The protein content was found to range between 7.6 and 10.14% in flour and 80.6-86.9% in raw zein. Lysine content varied between 1.00 and 1.81% in flour and 0.03-2.28% in raw zein, while tryptophan content ranged from 0.175 to 0.228% in flour to 0.38-2.17% in raw zein. An increase in opacity level led to a decrease in protein content; however, it significantly enhanced the essential amino acid content across all sample types. Furthermore, opacity levels had a substantial impact on the structural properties of zein films. Significant differences were observed among the film samples in terms of color intensity (e.g., L* values ranging from 83.64 in PVA-PEG control to 68.34 in PVA-PEG-Zein100), chroma (2.64 to 40.45), and hue angle (23.30 degrees to 92.43 degrees). Additionally, film thickness varied significantly between 0.028 mm and 0.195 mm across formulations. Mechanical differences were also evident, particularly in storage modulus and flexibility, as quantified through dynamic mechanical analysis (DMA). Although variations in glass transition temperature were modest and appeared to correlate with differences in film opacity-attributable to the lysine-to-tryptophan ratio-a pronounced enhancement in storage modulus was observed. Notably, the formulation exhibiting the highest lysine-tryptophan content showed an increase of up to 1000 times in the storage modulus.The findings suggest that processing and utilizing maize samples separated by opacity level for raw material production could provide important nutritional advantages for food and other applications.
dc.description.sponsorshipTUBIdot;TAK BIdot;DEB 2209-A program [1919B012307982]
dc.description.sponsorshipTUBIdot;TAK
dc.description.sponsorship[:1919B012307982]
dc.description.sponsorshipThis study was supported by the TUB & Idot;TAK B & Idot;DEB 2209-A program (Project code:1919B012307982). We thank the TUB & Idot;TAK for financial support.
dc.identifier.doi10.1007/s11483-025-10028-1
dc.identifier.issn1557-1858
dc.identifier.issn1557-1866
dc.identifier.issue4
dc.identifier.scopus2-s2.0-105019525929
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s11483-025-10028-1
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34924
dc.identifier.volume20
dc.identifier.wosWOS:001598068000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Biophysics
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectProtein quality
dc.subjectNutrition
dc.subjectCoating
dc.subjectZea mays
dc.titleImpact of Kernel Opacity on Protein Content, Some Essential Amino Acids, and Zein Film Properties in Maize
dc.typeArticle

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