protease

What are the problems when using new corn? How to solve them?

Q: What are the problems when using new corn? How to solve them?

A: The moisture content of new corn is high, which easily leads to dilution of nutrient concentration, mildew of corn, and increased gelatinization of starch. New corn has not yet completed seed post-ripening, and the content of amylose in starch is high, the content of amylopectin is low, and the ratio of straight-chain starch to branched starch is high, which reduces the digestion and absorption rate of starch. The protein in new corn is mainly alcohol-soluble protein, which has a dense structure and reduces the digestion and utilization rate of other nutrients in new corn.

In view of the high moisture content, special starch structure and alcohol-soluble protein in new corn, it is recommended to use a composite enzyme preparation mainly composed of xylanase, amylase and protease to improve the utilization rate of starch and protein in new corn and comprehensively improve the nutritional value of new corn.

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