玉米仓储过程中营养成分变化规律及相关机制  

Changing Law of Nutrient Composition and Related Mechanism During Storage of Maize

作　　者：梁文静 甘利平 管军军[1] 黄培宇 崔耀明 LIANG Wenjing;GAN Liping;GUAN Junjun;HUANG Peiyu;CUI Yaoming(College of Biological Engineering,Henan University of Technology,Henan Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《饲料工业》2024年第13期145-152,共8页Feed Industry

基　　金：国家重点研发计划项目[2022YFD1300600];河南工业大学2023年度青年骨干教师培育计划。

摘　　要：玉米是最重要的作物之一,是战略储备物资中的重要一种。玉米营养价值丰富,可用于生产玉米淀粉等,有65%~70%的玉米用于饲料生产。玉米在仓储过程中,随着储藏时间的变化,营养物质会发生变化,导致玉米品质下降。仓储一定时间后,其品质若低于《玉米储存品质判定规则》中的标准,则不能用于玉米淀粉等食品副产品的生产,只能用于饲料加工和酿酒等。文章综述了玉米在仓储过程中脂质、蛋白质和淀粉的变化规律以及这3种营养物质之间的相互作用,概括了影响脂质、蛋白质和淀粉在仓储过程中消化率变化的内部及外部因素,为仓储玉米储存条件,以及仓储玉米在饲料加工、畜牧业中的合理利用提供一定的科学依据和技术指导。Maize is one of the most important crops for humans,is an important strategic reserve material.Maize has high nutritional value and is used as a raw material for the production of maize starch,etc.Almost 65%-70% is used for feed production.When maize is stored,its nutritional value changes over time,resulting in a loss of quality.If the quality does not meet the Guidelines for Evaluation of Maize Storage Character,after a certain period of storage,it cannot be used to produce by-products such as maize starch,and can only be used for feed processing or winemaking.Summarize the changes of lipid,protein,and starch and the interaction among them in the process of maize storage,and summarize the internal and external factors affecting the changes of protein and starch in the process of storage.It provides a certain scientific basis and technical guidance for the storage conditions of maize in feed processing and animal husbandry and the rational utilization of maize.

关 键 词：仓储 玉米 营养物质 变化规律 相互作用 

分 类 号：S816.9[农业科学—饲料科学]