TY - JOUR
T1 - High-throughput, microscale protocol for the analysis of processing parameters and nutritional qualities in Maize (Zea mays L.)
AU - Butts-Wilmsmeyer, Carrie
AU - Yana, Nicole A.
AU - Kandhola, Gurshagan
AU - Rausch, Kent D.
AU - Mumm, Rita H.
AU - Bohn, Martin O.
N1 - Funding Information:
The authors would like to thank Tom Patterson and the Analytical Technologies Team at Dow AgroSciences for the use of their laboratory facilities and for their mentorship. This work was funded in part through gifts from the Kellogg Company and Dow AgroSciences and through USDA Hatch Grant, award ILLU-802-354. Student support for CJBW was provided by the Illinois Distinguished Fellowship and the William B. and Nancy L. Ambrose Fellowship in Crop Sciences.
Publisher Copyright:
© 2018, Journal of Visualized Experiments. All rights reserved.
PY - 2018/6/18
Y1 - 2018/6/18
N2 - Maize is an important grain crop in the United States and worldwide. However, maize grain must be processed prior to human consumption. Furthermore, whole grain composition and processing characteristics vary among maize hybrids and can impact the quality of the final processed product. Therefore, in order to produce healthier processed food products from maize, it is necessary to know how to optimize processing parameters for particular sets of germplasm to account for these differences in grain composition and processing characteristics. This includes a better understanding of how current processing techniques impact the nutritional quality of the final processed food product. Here, we describe a microscale protocol that both simulates the processing pipeline to produce cornflakes from large flaking grits and allows for the processing of multiple grain samples simultaneously. The flaking grits, the intermediate processed products, or final processed product, as well as the corn grain itself, can be analyzed for nutritional content as part of a high-throughput analytical pipeline. This procedure was developed specifically for incorporation into a maize breeding research program, and it can be modified for other grain crops. We provide an example of the analysis of insoluble-bound ferulic acid and p-coumaric acid content in maize. Samples were taken at five different processing stages. We demonstrate that sampling can take place at multiple stages during microscale processing, that the processing technique can be utilized in the context of a specialized maize breeding program, and that, in our example, most of the nutritional content was lost during food product processing.
AB - Maize is an important grain crop in the United States and worldwide. However, maize grain must be processed prior to human consumption. Furthermore, whole grain composition and processing characteristics vary among maize hybrids and can impact the quality of the final processed product. Therefore, in order to produce healthier processed food products from maize, it is necessary to know how to optimize processing parameters for particular sets of germplasm to account for these differences in grain composition and processing characteristics. This includes a better understanding of how current processing techniques impact the nutritional quality of the final processed food product. Here, we describe a microscale protocol that both simulates the processing pipeline to produce cornflakes from large flaking grits and allows for the processing of multiple grain samples simultaneously. The flaking grits, the intermediate processed products, or final processed product, as well as the corn grain itself, can be analyzed for nutritional content as part of a high-throughput analytical pipeline. This procedure was developed specifically for incorporation into a maize breeding research program, and it can be modified for other grain crops. We provide an example of the analysis of insoluble-bound ferulic acid and p-coumaric acid content in maize. Samples were taken at five different processing stages. We demonstrate that sampling can take place at multiple stages during microscale processing, that the processing technique can be utilized in the context of a specialized maize breeding program, and that, in our example, most of the nutritional content was lost during food product processing.
KW - Environmental Sciences
KW - High-Throughput
KW - Human Nutrition
KW - Issue 136
KW - Maize
KW - Microscale Processing
KW - Phenolics
KW - Processed Foods
UR - http://www.scopus.com/inward/record.url?scp=85049825007&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85049825007&partnerID=8YFLogxK
U2 - 10.3791/57809
DO - 10.3791/57809
M3 - Article
C2 - 29985319
AN - SCOPUS:85049825007
VL - 2018
JO - Journal of visualized experiments : JoVE
JF - Journal of visualized experiments : JoVE
SN - 1940-087X
IS - 136
M1 - e57809
ER -