摘要
玉米在贮藏过程中会进行生命活动,这些活动包括了呼吸、后熟、陈化和衰老,自身发生着一系列物理化学变化,如pH降低,酶活性的改变,脂肪酸的增加,淀粉糊化特性的改变等,营养品质会受到不同程度的破坏,食用品质与加工品质也会随之降低。玉米的品质受贮藏条件包括温度、湿度和贮藏时间等因素的影响,分析了玉米在粮仓贮藏过程中主要营养成分,包括淀粉与可溶性糖、脂肪与脂肪酸、蛋白质与氨基酸的变化情况。
There is being life activities in maize during the storage which include breathing, ripening and aging. A series of physical and chemical changes in maize during storage, such as pH decreased, fatty acids increased, starch pasting changed and so on. Also nutritional quality will be damaged, edible quality will be reduced. Quality of maize is affected by storage conditions, including temperature, humidity, storage time and other factors. The changes of starch and soluble sugars, fats and fatty acids, proteins and amino acids were studied.
出处
《食品工业》
北大核心
2014年第12期240-243,共4页
The Food Industry
基金
公益性行业(粮食)科研专项项目标号:201313011-3
