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

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

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

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

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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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

Cite this article

LI Xin , XU Hongjian , ZHANG Quanyu , WANG Lihua , ZHANG Yonggen . Correlation between Molecular Structure Functional Group Characteristics and Nutritional Value of Different Heat Treated Okara Based on NRC Model[J]. Chinese Journal of Animal Nutrition, 2020 , 32(4) : 1755 -1767 . DOI: 10.3969/j.issn.1006-267x.2020.04.034

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