Effect of fermentation on the nutritive value of maize

文献类型： 外文期刊

第一作者： Cui, Li

作者： Cui, Li;Li, Da-jing;Liu, Chun-quan;Cui, Li;Li, Da-jing;Liu, Chun-quan

作者机构：

关键词： Fermentation;in vitro protein digestibility;maize;phytic acid;total phenolic content

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2012 年 47 卷 4 期

页码：

收录情况： SCI

摘要： The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi-colour waxy corn and two super sweet corn), namely Jing Tian Zi Hua Nuo NO. 2, Jing Tian NO. 3, Bright Jean and Su Ke Hua Nuo 2008, were determined and compared with those of their unfermented counterparts. Results showed that fermentation caused significant increase in protein (43.5% largest increase), most kind of amino acid (131.5% largest increase in lysine content) and total phenolic content (23.4% largest increase), but significant reduction in phytic acid content (24.3% largest reduction) of four maize cultivars. The IVPD of four maize cultivars, except Suke2008, did not change significantly. Colour values of two waxy corn were resulted in the increase in a-values and reduction in L-values.

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