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

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(AmideⅠ_STCHO)和酰胺Ⅰ带与总碳水化合物峰面积比值(AmideⅠ_CHO)可以共同作为预测因子估测瘤胃可降解蛋白质(R^2=0.35,P<0.05)、过瘤胃蛋白质(R^2=0.35,P<0.05)、小肠可吸收过瘤胃蛋白质(R^2=0.33,P<0.05)和瘤胃可降解蛋白质可合成菌体蛋白质(R^2=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。

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

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)AmideⅠband and structural carbohydrate peak area ratio(AmideⅠ_STCHO)and amideⅠband to total carbohydrate peak area ratio(AmideⅠ_CHO)can be used together as predictors to estimate rumen degradable protein(R^2=0.35,P<0.05),rumen undegradable protein(R^2=0.35,P<0.05),absorbable rumen undegradable protein(R^2=0.33,P<0.05)and microbial crude protein of rumen degradable protein(R^2=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.