Effect Of Mildew On Nutritional Components And Molecular Structure Of Maize

The purpose of this study is to systematically compare and analyze the nutritional value differences of mildewed maize(MC),virus-free mildewed maize(VMC)and normal maize(NC).Two kinds of moldy corn and normal corn were collected as test samples.This study is divided into three parts: in Study 1,three kinds of different components of fungicides were used to detoxify MC,compare the effect of the fungicides and determine the mildewing of MC;in Study 2,chemical analysis method,CNCPS(Cornell Net Carbohydrate and protein system)model were used to evaluate the conventional nutrients,protein and carbohydrate contents of MC,VMC and NC to explore the relationship between the molecular structure of MC and NC and the nutritional value of maize.In study 1,The results showed that both mildewed maize 1 and mildewed maize 2 were in the late stage of mildew,and the degree of contamination of MC2 was higher than that of MC1.The detoxification effect of a and B on vomit toxin was significantly higher than that of C(P < 0.05),that of a and B on fumonisin was significantly higher than that of C(P < 0.05),that of C on zearalenone was significantly higher than that of a and B(P < 0.05),and that of A,B and C on aflatoxin B1 was similar(P > 0.05).In study 2,the results showed that the crude protein content,crude fat content and starch content of normal corn were significantly higher than those of moldy corn(P < 0.05),and the neutral washing fiber content of normal corn was significantly lower than that of moldy corn(P < 0.05).The content of carbohydrate medium speed degradation part in normal maize was significantly higher than that in moldy maize(P < 0.05),and the content of available neutral washing fiber in normal maize was significantly lower than that in moldy maize(P < 0.05).In study 3,the results showed that there were significant differences in peak area and peak height between normal maize and moldy maize(P < 0.05),and there were significant differences in peak area and peak area ratio between normal maize and moldy maize(P <0.05).The peak area of the first sub peak,the second sub peak and the third sub peak of total carbohydrate in normal maize was significantly higher than that in mildewed maize 2(P <0.05).There was a positive correlation between the peak area ratio of amide ? and amide? and NPN(r = 0.49);the peak area ratio of amide ? and amide ? was positively correlated with NPN(r = 0.49);the peak height ratio of amide ? and amide ? was positively correlated with PA(r = 0.44).There is a correlation between the molecular structure of protein and carbohydrate and the nutritional components of maize.In a word,there are differences in nutritional value between normal maize and mildewed maize,but there is no significant difference between mildewed maize and detoxified maize.RT / IR technology revealed the difference of molecular structure between mildewed maize and normal maize,and there was correlation between protein and carbohydrate molecular structure of maize and nutritional components of maize.