动物营养学报 >

2020 , Vol. 32 >Issue 4: 1755 - 1767

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.04.034

反刍与草食动物营养与饲料 RUMINANT AND HERBIVORE NUTRITION AND FEED

基于NRC模型下不同程度热处理豆渣的营养价值与分子结构功能团特征的相关关系

  • 李昕 ,
  • 徐宏建 ,
  • 张全宇 ,
  • 王丽华 ,
  • 张永根
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  • 东北农业大学动物科学技术学院, 哈尔滨 150030
李昕(1994-),女,黑龙江肇东人,硕士研究生,从事反刍动物营养与饲料科学研究。E-mail:2628613222@qq.com

收稿日期: 2019-09-30

  网络出版日期: 2020-04-16

基金资助

国家奶牛产业技术体系（CARS-36）

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Correlation between Molecular Structure Functional Group Characteristics and Nutritional Value of Different Heat Treated Okara Based on NRC Model

  • LI Xin ,
  • XU Hongjian ,
  • ZHANG Quanyu ,
  • WANG Lihua ,
  • ZHANG Yonggen
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  • College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received date: 2019-09-30

  Online published: 2020-04-16

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摘要

本试验旨在研究基于NRC模型下不同程度热处理豆渣的营养价值与分子结构功能团特征的相关关系。利用烘箱对豆渣进行不同温度（100、115、130℃）下不同时间（2、4、6 h）的热处理，采用NRC（2001）模型预测不同程度热处理豆渣的代谢蛋白质产量、可消化养分含量和能值，同时利用傅里叶变换红外光谱（FTIR）技术分析不同程度热处理豆渣的分子结构功能团特征，并分析它们之间的相关关系。结果表明：1）随着温度的升高以及加热时间的延长，豆渣的代谢蛋白质产量、可消化养分含量和能值呈现出降低的趋势。2）温度和时间对豆渣的分子结构功能团存在显著的互作效应（P<0.05）。3）酰胺Ⅰ带与结构性碳水化合物峰面积比值（Amide Ⅰ_STCHO）和酰胺Ⅰ带与总碳水化合物峰面积比值（Amide Ⅰ_CHO）可以共同作为预测因子估测瘤胃可降解蛋白质（R2=0.35，P<0.05）、过瘤胃蛋白质（R2=0.35，P<0.05）、小肠可吸收过瘤胃蛋白质（R2=0.33，P<0.05）和瘤胃可降解蛋白质可合成菌体蛋白质（R2=0.35，P<0.05）含量。综上所述，不同程度热处理豆渣的分子结构功能团与其代谢蛋白质产量、可消化养分含量和能值之间存在相关关系，初步证明可以利用分子结构功能团对热处理豆渣的营养价值进行快速分析和估测。

关键词： 热处理; 豆渣; NRC; 光谱分子特征; 相关关系

本文引用格式

李昕 , 徐宏建 , 张全宇 , 王丽华 , 张永根 . 基于NRC模型下不同程度热处理豆渣的营养价值与分子结构功能团特征的相关关系[J]. 动物营养学报, 2020 , 32(4) : 1755 -1767 . DOI: 10.3969/j.issn.1006-267x.2020.04.034

Abstract

The objective of this experiment was to study the correlation between molecular structure functional group characteristics and nutritional value of different heat treated okara based on NRC model. Using the oven to heat treatment the okara at different temperatures (100, 115, 130℃) for different times (2, 4, 6 h), the metabolic protein production, digestible nutrient content and energy value of different heat treated okara were predicted using NRC (2001) model, and the molecular functional group characteristics of different heat treated okara were analyzed by Fourier transform infrared spectroscopy (FTIR) technology, then investigated the correlation between them. The results showed as follows:1) with the increased of temperature and heating time, the metabolic protein production, digestible nutrient content and energy value of okara showed a downward trend. 2) Temperature and time had a significant effect on the molecular structure functional group of okara (P<0.05). 3) Amide Ⅰ band and structural carbohydrate peak area ratio (Amide Ⅰ_STCHO) and amide Ⅰ band to total carbohydrate peak area ratio (Amide Ⅰ_CHO) can be used together as predictors to estimate rumen degradable protein (R2=0.35, P<0.05), rumen undegradable protein (R2=0.35, P<0.05), absorbable rumen undegradable protein (R2=0.33, P<0.05) and microbial crude protein of rumen degradable protein (R2=0.35, P<0.05). In summary, there is a correlation between the molecular structure functional group and metabolic protein production, digestible nutrient content and energy value of heat treated okara. It is preliminarily proved that molecular structure functional group can be utilized to analyze and estimate the nutritional value of heat treated okara.

Key words： heat treated; okara; NRC; spectral molecular characteristics; correlation

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