动物营养学报2019，Vol.31Issue(1)：395-408,14.DOI:10.3969/j.issn.1006-267x.2019.01.047
不同热处理豆渣中蛋白质分子结构与其营养价值及瘤胃降解特性的相关性研究
Correlation of Protein Molecular Structure, Its Nutritional Value and Ruminal Degradation Characteristics in Different Heat Treated Okara
摘要
Abstract
The objective of this experiment was to explore the effects of different heat treatments on protein molecular structure of okara and their relationships with nutritional value, ruminal degradability characteristics and small intestine digestibility of rumen undegraded protein.Fresh okara were treated at different temperatures (100, 115 and 130 ℃) and different time (2, 4 and 6 h) , and got 9 kinds of different heat treated samples.This experiment used conventional chemical analysis methods combined with Cornell net carbohydrates-net protein system (CNCPS) , nylon bag technology and a modified three-step in vitro method to evaluate the nutritive values of different heat treated okara.Fourier transform infrared spectroscopy (FTIR) technology was used to analyze the changes of protein molecular structure and then to explore the correlation between them.The results showed as follows:1) with increasing temperature and time, the contents of soluble protein and non-protein nitrogen in the okara significantly reduced (P<0.05) , the content of neutral detergent insoluble protein significantly increased (P<0.05) , and the rumen effective degradability of dry matter and intestinal digestibility protein content significantly reduced (P<0.05) .2) Amide Ⅰ band peak height and peak area, amide Ⅱ band peak height and peak area, peak height of α-helix and β-sheet, and peak height ratio of α-helix to β-sheet in protein molecular structures of okara had significant effects (P< 0.05) .3) Amide Ⅰ band peak height and peak area, amide Ⅱ band peak height and peak area, peak height of α-helix and β-sheet, and peak height ratio of α-helix to β-sheet could effectively estimate protein nutritional value, rumen degradation parameters and intestinal digestibility of different heat treated okara, and regression equations were established.Among these, the protein molecular structure of different heat treated okara could estimate slow degradation protein (R2=0.67) , dry matter effective degradation rate (R2=0.66) , crude protein rapid degradation part (R2=0.63) , small intestinal digestibility (R2=0.63) .In summary, different heat treated have an effect on protein molecular structure, nutritional value, rumen degradation characteristics and intestinal digestibility of okara, the nutritional value of okara treated with 100 ℃, 2 h is the highest.The protein molecular structure in different heat treated okara is related to its nutritional value, rumen degradation characteristics and intestinal digestibility.There is a correlation and it is demonstrated initially that the spectral information of okara obtained by FTIR technology can directly reflect the degree of thermal damage.关键词
热处理/豆渣/FTIR/蛋白质分子结构/营养价值/相关关系Key words
heat treatment/okara/FTIR/protein molecular structure/nutritional values/correlation分类
农业科技引用本文复制引用
李昕,徐宏建,王楠,么恩悦,李洋,张永根..不同热处理豆渣中蛋白质分子结构与其营养价值及瘤胃降解特性的相关性研究[J].动物营养学报,2019,31(1):395-408,14.基金项目
国家奶牛产业技术体系 (CARS-36) （CARS-36）
