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随着农作物种质资源的开发和利用,甜玉米的基因资源越来越引起世界各国科学家的深入研究和重视,而且在开发利用上取得了迅速的发展。特别是适合人们健康的需要,随着营养科学的进展,食品结构的改善,人们对甜玉米、超甜玉米和强化甜玉米及其加工制成罐头、甜玉米粒、速冻穗、甜玉米笋等食品的需求与日俱增。由于甜玉米、超甜玉米和强化甜玉米在乳熟期籽粒含糖量高(甜玉米为普通玉米的2～2.5倍,超甜玉米和强化甜玉米为普通玉米的8～10倍),而且有部分水溶多糖(WSP),还
With the development and utilization of crop germplasm resources, the genetic resources of sweet corn have drawn more and more attention from scientists all over the world, and have achieved rapid development and utilization. Especially for people’s health needs, with the progress of nutrition science, the improvement of food structure, people on sweet corn, sweet corn and sweet corn and its processing into canned, sweet corn, frozen ear, sweet corn shoots The demand for food is increasing. Since sweet corn, super sweet corn and fortified sweet corn have a high sugar content during milking (sweet corn is 2 to 2.5 times that of normal corn, super sweet corn and fortified sweet corn are 8 to 10 times of normal corn), and Part of the water-soluble polysaccharide (WSP), also