Correlation of Protein Molecular Structure, Its Nutritional Value and Ruminal Degradation Characteristics in Different Heat Treated Okara

LI Xin, XU Hongjian, WANG Nan, YAO Enyue, LI Yang, ZHANG Yonggen

doi:10.3969/j.issn.1006-267x.2019.01.047

2019 , Vol. 31 >Issue 1: 395 - 408

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.01.047

Molecular Nutrition

Correlation of Protein Molecular Structure, Its Nutritional Value and Ruminal Degradation Characteristics in Different Heat Treated Okara

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College of Animal Science and Technology of Northeast Agricultural University, Harbin 150030, China

Received date: 2018-06-11

Online published: 2019-01-16

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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.

Key words： heat treatment; okara; FTIR; protein molecular structure; nutritional values; correlation

Cite this article

LI Xin, XU Hongjian, WANG Nan, YAO Enyue, LI Yang, ZHANG Yonggen . Correlation of Protein Molecular Structure, Its Nutritional Value and Ruminal Degradation Characteristics in Different Heat Treated Okara[J]. Chinese Journal of Animal Nutrition, 2019 , 31(1) : 395 -408 . DOI: 10.3969/j.issn.1006-267x.2019.01.047

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