Chemical composition of corn

发布时间：2020-01-09 点击次数：

The protein content of corn is 7.72% ~ 13.23%, but it cannot form gluten, and its baking properties are poor. There is very little tryptophan and lazyline in the protein. The lysine content of hybrid corn cultivated in recent years is 2 to 2.5 times higher than that of general corn, which can increase the nutritional value of corn.

Starch and sugar are mainly concentrated in the endosperm. The endosperm is the main ingredient of pupa and flour. Industrial corn flour is mainly used for brewing of endosperm starch and producing starch, glucose, isomeric syrup, etc. Cellulose is the basic component of corn husk.

Most of the fat contained in corn is concentrated in the embryo, but the fat contains 45% unsaturated fatty acids, which is easily oxidatively deteriorated. This is the main reason for the deterioration of corn kernels and corn flour with partial embryos.

The ash content of corn kernels is mainly concentrated in the embryo and the cortex, and its content is several times higher than that of the endosperm component, so peeling and degerming are beneficial to improve the edible quality of corn products.

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