The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages

The starch availability and nutritional value of corn (Zea mays L.) are affected by zein proteins. aim the study was to see whether proposed reduction γ-zeins during fermentation silages is a result either enzymatic proteolytic activity or acidic environment, how this affects degradability in high-moisture corn. A mass spectrometry (MS) technique used quantify 16- 27-kDa γ-zeins. Briefly, two-dimensional gel electrophoresis (2-DE) for γ-zein separation, followed densitometry protein quantification matrix-assisted laser desorption ionization time-of-flight MS (MALDI-TOF/TOF) identification. results show that induced ensiling led more pronounced vitro degradation, dependent on type proteolysis. More specifically, indicate ensiled primarily driven Furthermore, we demonstrated 2-DE densitometric analysis identification can be as state-of-the-art method evaluation both fresh fermented/ensiled samples.