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以多年居住本地、有食用玉米主食习惯、身体健康、年龄为25～32岁的男性成年人为实验对象,共14人被分成两组。实验开始时分别进食玉米面和加有50％面粉的玉米面制成的两种主食各6天,然后分别进食膨化玉米粉和加有50％面粉的膨化玉米粉制成的两种主食各6天。按实验对象的营养需求编制3日轮换食谱,副食条件相同。结果表明两种膨化玉米主食膳的总氮表观消化率(未加面粉的为81.88±0.829％,加有面粉的为82.394±1.512％)明显低于两种玉米主食膳的总氮表观消化率(未加面粉的为87.77±1.080％,加有面粉的为86.53±0.889％),其原因与蛋白质过度变性以及褐变反应有关。
For many years living in the local, eating corn staple food habits, good health, aged 25 to 32-year-old male adult subjects, a total of 14 people were divided into two groups. At the beginning of the experiment, two kinds of staple food made from cornmeal and cornmeal added with 50% flour were respectively fed for 6 days, and then two kinds of staple food made from expanded corn flour and expanded corn flour with 50% flour were respectively fed for 6 days. Prepared according to the nutritional needs of subjects on the 3rd rotation recipe, the same non-staple food conditions. The results showed that the apparent digestibility of total nitrogen (81.88 ± 0.829% without flour and 82.394 ± 1.512% with flour) were significantly lower than those of the two diets The rate (87.77 ± 1.080% without flour and 86.53 ± 0.889% with flour) was related to protein over-denaturation and browning reaction.