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膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响

作  者:
程译锋;过世东
单  位:
江苏正昌集团有限公司;江南大学食品学院
关键词:
饲料;膨化;蛋白质体外消化率;淀粉糊化度
摘  要:
试验采用胃蛋白酶-胰蛋白酶两步法和β-淀粉酶法分别测定饲料蛋白质体外消化率和淀粉糊化度,探讨了膨化工艺参数对二者的影响。结果表明:物料水分含量、喂料速度、螺杆转速和机筒温度的适度增加都使淀粉糊化度、蛋白质体外消化率增大;机筒温度过高反而使蛋白质体外消化率减小。适宜的膨化条件为:调质后水分26%~30%,喂料速度30~60 r/min,螺杆转速150~250 r/min,机筒温度120~135℃。在此条件下,饲料的淀粉糊化度为90%~92%,蛋白质体外消化率为90%~92%。
译  名:
Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff
作  者:
CHENG Yi-feng,GUO Shi-dong(1 Jiangsu Zhengchang Group Co.,Ltd.,Liyang Jiangsu 213300,China;2 School of Food Science and Technology,Jiangnan University,Wuxi Jiangsu 214122,China)
关键词:
feed;expanding;in-vitro protein digestibility;starch gelatinization
摘  要:
A trial on the effect of expanding parameter on protein digestibility and starch gelatinization of feedstuff was carried out with in-vitro incubation with pepsin-trypsin and β-amylase respectively.The results indicated that: starch gelatinization and protein digestibility both increased on account of suited increasing moisture content,feed rate,screw speed,and barrel temperature;exceed high barrel temperature decreased protein digestibility contrarily.The suited expanding condition was: moisture content 26%-30%,feed rate 30-60 r/min,screw speed 150-250 r/min,barrel temperature 120-135 ℃.At such condition,starch gelatinization was 90%-92%,protein digestibility was 90%-92%.

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