INFLUENCE OF CORN VARIETY ON PHYSICOCHEMICAL CHARACTERISTICS OF HUITLACOCHE (Ustilago maydis)

  • D.J. Pimentel-González Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo
  • M.E. Rodríguez-Huezo Depto. Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec
  • R.G. Campos-Montiel Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo
  • A. Trapala-Islas Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo
  • A.D. Hernández-Fuentes Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo
Keywords: edible mushroom, parasite, substrate, aminoacids

Abstract

In this research the influence of variety of corn used as substrate in the physicochemical characteristics of Huitlacoche (Ustilago maydis) was studied. Three corn varieties were used: Bengala, Tigre and QMP. The corn varieties were produced under same conditions and were characterized chemically: starch, protein, lysine and tryptophan. Different corn varieties were inoculated artificially with U. maydis. Huitlacoche were collected after 28 days and Brix, titratable acidity, vitamin C, pH, chlorophyll, sugars, luminosity, tone angle, color purity, protein, lysine, tryptophan and quality index were determined. Results shown that three corn varieties had significant differences (P<0.05) in starch, lysine and tryptophan. In huitlacoche produced in different corn varieties had significant differences on ◦Brix, titratable acidity, vitamin C, chlorophyll, total sugars, protein, color purity, lysine, tryptophan and quality index. Results suggest that corn variety have influence in physicochemical characteristics of U. maydis, finding a major quality index when it is inoculated on QMP corn variety. ><0.05) in starch, lysine and tryptophan. In huitlacoche produced in different corn varieties had significant differences on Brix, titratable acidity, vitamin C, chlorophyll, total sugars, protein, color purity, lysine, tryptophan and quality index, Results suggest that corn variety have influence in physicochemical characteristics of U. maydis, finding a major quality index when it is inoculated on QMP corn variety.

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Published
2020-05-05
How to Cite
Pimentel-González, D., Rodríguez-Huezo, M., Campos-Montiel, R., Trapala-Islas, A., & Hernández-Fuentes, A. (2020). INFLUENCE OF CORN VARIETY ON PHYSICOCHEMICAL CHARACTERISTICS OF HUITLACOCHE (Ustilago maydis). Revista Mexicana De Ingeniería Química, 10(2), 171-178. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1660
Section
Biotechnology

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