La calidad proteica del maíz con gen Opaco-2
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Instituto Interamericano de Ciencias Agrícolas (IICA)
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Studies were carried out to determine the nutritional value of Opaque-2 corn as compared to common corn. Likewise, the properties of Opaue-2 corn processed into "tortillas" were examined. The results indicate that common corn contains lower concentrations of lysine and tryptophan and higher levels of zein, the alcohol soluble protein of corn, than Opaque-2 corn. The lower level of zein in Opaque-2 corn explains its higher content of lysine. Opaque-2 corn can be processed into "tortillas" as efficiently as common corn. Results of biological trials in weaning white rats with Opaque-2 corn also indicate that it is nutritionally superior to common corn, and that its protein quality is equivalent to 96% that of casein. In studies with children, the biological value of Opaque-2 corn was 90% that of milk
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Calidad proteica, Maíz, Valor nutritivo, Ingestión de alimentos, América Latina, Sede Central