Effect of storage temperature and humidity on maize protein

Zhengdan 958 maize was chosen as the research object in this paper and it was stored under four different microenvironments,which were simulated to Meng- Xin,north China,central China and south China( 15 ℃,50% RH; 20 ℃,65% RH; 28 ℃,75% RH; 35 ℃,85% RH),to explore the variation law of maize protein during storage.Results showed that there was no significant influence of storage time on total protein content in each treatment group( p > 0.05); the contents of albumin,globulin,gliadin and sulfhydryl all presented descending tendencies,while the contents of gluten and disulfide bond showed rising tendencies( p < 0.05).The contents of protein components,sulfydryl and disulfide bond were changed significantly( p < 0.05) under different storage microenvironments.Compared with the conditions of high temperature and humidity( 35 ℃,85% RH) and low temperature and humidity( 15 ℃,50% RH),the contents of albumin,globulin,gliadin and sulfhydryl were reduced by 0.24,0.13,0.26 g /100 g and 1.19 μmol / g,while the contents of gluten and disulfide bond were increased by0.74 g /100 g and 2.05 μmol / g.In summary,temperature and humidity can be used as a reference index for the quality change of maize,and low temperature and humidity environment( 15 ℃,50% RH) was more conducive to the safe storage of maize.