淀粉类能量饲料淀粉理化结构与功能特性的研究

发布时间：2018-02-15 22:17

本文关键词： 淀粉理化特性体外消化法血糖生成指数　出处：《吉林农业大学》2015年硕士论文　论文类型：学位论文

【摘要】：本研究以淀粉类能量饲料原料为研究对象,比较不同来源淀粉类能量饲料淀粉基本理化特性、淀粉消化性的差异,并系统的分析了影响淀粉葡萄糖释放的主要理化因素。在此基础上,将其它几种饲料原料以不同的比例与玉米进行组合,探索不同来源淀粉类能量饲料对玉米原料淀粉消化性及其葡萄糖释放的影响,构建不同畜禽饲粮的葡萄糖释放模式,为提高饲料养分利用效率提供理论依据。本研究包括以下两部分内容:试验一淀粉类能量饲料淀粉基本理化特性及消化性的研究本试验以主要淀粉类能量饲料(大麦、小麦、玉米、高粱、碎米、糙米和木薯粉)为研究对象,采用傅里叶变换红外光谱技术和扫描电镜技术来测定并比较不同来源淀粉的分子结构特性、淀粉颗粒形貌特征等基本理化特性的差异,并通过体外消化试验来测定、比较不同来源淀粉消化性的差异,最后采用主成分分析法对影响淀粉消化性的理化因素进行分析,以揭示淀粉基本理化特性与葡萄糖释放间的相关关系。试验结果如下:(1)傅里叶变换红外光谱结果表明,碎米、糙米、高粱、玉米、木薯粉、小麦和大麦淀粉在波数860 cm-1吸收峰面积(A_860,下同)由大到小分别为1.720、1.712、1.508、1.416、1.399、1.201和1.099。高粱淀粉A_995和A_1047最高,分别为1.941和1.872。碎米、糙米、木薯粉、大麦、小麦、高粱和玉米淀粉A_1022由大到小分别为1.884、1.842、1.706、1.643、1.579、1.464和1.358。各原料淀粉在波数1047cm-1和1022cm-1吸收峰面积的比值,即R(1047/1022),碎米、糙米、木薯粉、大麦、小麦、玉米和高粱依次递增,分别为0.762、0.786、0.905、0.969、0.990、1.232和1.280。(2)通过对淀粉颗粒颗粒形貌的观察可知,淀粉来源不同其颗粒形貌特征存在差异。糙米和碎米淀粉颗粒呈棱角尖锐突出的多面体,且颗粒体积较小。大麦、小麦和木薯粉淀粉颗粒均为圆球形,其中,大麦与小麦淀粉颗粒形貌特征较为相似,而木薯粉的部分淀粉颗粒呈球体碎块状。高粱和玉米淀粉颗粒棱角光滑,且大小均一。(3)体外消化试验结果表明,7种淀粉类能量饲料在体外模拟小肠消化的前90min,淀粉的可消化性呈较快的上升趋势,此过程释放的葡萄糖较快,90min后淀粉的消化程度较为缓慢。在整个消化过程中,高粱淀粉一直呈现较低的消化率,而糙米和碎米淀粉的可消化性较高,小麦次之,因此,糙米和碎米淀粉经消化后可以释放较多的葡萄糖,小麦淀粉次之,高粱淀粉可释放的葡萄糖最少。在本试验中依饲料原料血糖生成指数的高低,高粱和玉米属于低血糖生成指数饲料,大麦、小麦和木薯粉为中血糖生成指数饲料,碎米和糙米属于高血糖生成指数饲料。(4)淀粉的理化因素与血糖生成指数的主成分分析结果表明,pGI(predicted glycemic index,血糖生成指数)与A_1022值呈正相关(R2为0.74;P0.01),与A_995,A_1047及R(1047/1022)呈负相关(R2分别为0.91,0.86和0.89;P0.01)。pGI与原料游离葡萄糖含量、支链淀粉含量、RDS(rapidly digestible starch,快消化性淀粉)含量呈正相关(R2分别为0.64,0.83和0.85,P0.01);与直链淀粉含量、RS(resist digestible starch,抗性淀粉)含量和醇溶蛋白含量呈负相关(R2分别为0.82,0.83和0.68;P0.01)。试验二淀粉类能量饲料以不同的比例与玉米进行组合对原料淀粉可消化性及其葡萄糖释放的影响在试验一的基础上,在不添任何酶制剂的条件下,将本试验所研究的大麦、小麦、高粱、碎米、糙米和木薯粉分别以1:3、1:3、1:4、3:7、3:7、1:4的比例与玉米原料进行组合,通过体外消化试验来研究组合后对原料淀粉消化性及其葡萄糖释放的影响。试验结果如下:不同来源淀粉类能量饲料与玉米原料组合后,对淀粉的消化性及葡萄糖的释放具有互作效应。整体来看,大麦、小麦、碎米、糙米和木薯粉分别以1:3、1:3、3:7、3:7、1:4的比例与玉米原料组合后在小肠消化开始的前60min呈正向互作效应,组合后的淀粉可消化性得到提高,葡萄糖释放量和释放速率增加。而高粱以1:4的比例与玉米原料组合对原料淀粉的消化程度为反向互作效应,组合后原料淀粉的可消化性降低。综上所述,不同来源淀粉类能量饲料淀粉的理化特性间存在明显差异,这些差异与淀粉的消化性或葡萄糖的释放特性存在着密切关系。同时,不同来源淀粉类能量饲料与玉米原料组合后,对淀粉的可消化性及其葡萄糖的释放特征存在互作效应。
[Abstract]:In this study, the starch of energy feed as the research object, basic physical properties of different sources of energy feed starch starch, starch digestibility differences, and analyze the effect of starch glucose release factors. On this basis, the other kinds of feed raw materials with different ratio and maize combination to explore the effects of different sources of starch on the release of energy feed raw corn starch digestion and glucose, model of different livestock dietary glucose release, in order to improve the feed efficiency of nutrient utilization and provide a theoretical basis. This study includes two parts: Research on starch energy feed basic physicochemical properties and starch digestibility of the in order to test main starch (barley, wheat, energy feed corn, sorghum, rice, rice and cassava) as the research object, using Fourier transform infrared The molecular structure characteristics of spectroscopy and scanning electron microscopy to determine and compare the different source of starch, difference of starch particle morphology and other basic physicochemical properties, and through the in vitro digestibility determination, different sources of starch digestibility differences, finally analysis of physicochemical factors affecting starch digestibility by the method of principal component, in order to reveal the basic physical characteristics of correlation between starch and glucose release. The results are as follows: (1) Fu Liye transform infrared spectroscopy results showed that rice, brown rice, sorghum, corn, cassava, absorption peak area wheat and barley starch in the wave number of 860 cm-1 (A_860, the same below) from large to small, respectively. 1.720,1.712,1.508,1.416,1.399,1.201 1.099. and A_995 A_1047 of sorghum starch and the highest, respectively 1.941 and 1.872. rice, brown rice, cassava flour, barley, wheat, sorghum and corn starch A_1022 from large to small respectively. As the absorption ratio of peak area of 1.884,1.842,1.706,1.643,1.579,1.464 and 1.358. of the raw materials of starch in the wave number 1047cm-1 and 1022cm-1, R (1047/1022), rice, brown rice, cassava flour, barley, wheat, maize and sorghum were increased, respectively 0.762,0.786,0.905,0.969,0.990,1.232 and 1.280. (2) on the morphology of starch granules by the observation that different sources of starch grains there are differences in morphology. The brown rice and broken rice starch particles with sharp edges protruding polyhedron, particles and small volume. Barley, wheat and tapioca starch granules were spherical, the barley and wheat starch particle morphology is similar, but part of cassava starch granules were spherical fragments in sorghum and Maize starch granules. Smooth edges, and uniform size. (3) the in vitro digestion test results showed that 7 kinds of starch energy feed in vitro digestion in the small intestine of the former 90min, starch digestibility increased rapidly, the release of glucose rapidly after 90min digestion degree of starch is relatively slow. In the whole digestive process, sorghum starch has been showing lower digestibility, and brown rice and broken rice starch digestibility of wheat is higher, therefore, the second, and brown rice broken rice starch after digestion can release more glucose, wheat starch, sorghum starch can release glucose. At least in this experiment according to the glycemic index of feed raw materials, sorghum and maize belong to low glycemic index diet, barley, wheat and flour for the glycemic index of feed, rice and rice are high the glycemic index diet. (4) the results of principal components analysis of physical and chemical factors and the glycemic index of starch showed that pGI (predicted glycemic index, glycemic index) was positively correlated with A_1022 value (R2 0.74; P0.01), and A_995, A_1047 and R (1047/1022) was negatively correlated (R2 = 0.91,0.86 and 0.89; P0.01.PGI) and raw material free glucose content, amylopectin content, RDS (rapidly digestible starch, rapidly digestible starch (R2) content was positively related to 0.64,0.83 and 0.85 respectively, P0.01); with amylose content, RS (resist digestible starch, resistant starch) content and gliadin content were negatively correlated (R2 = 0.82,0.83 and 0.68; P0.01). Test two starch energy feed in different proportion and the combination of corn raw starch can affect digestion and glucose release based on a test on in any enzyme preparation conditions, to this study, barley, wheat, sorghum, rice, rice and cassava respectively with the ratio of 1:3,1:3,1:4,3:7,3:7,1:4 and corn were combined to study the in vitro digestion test After the combination of raw starch digestibility and glucose release effect. The results are as follows: the different sources of starch and energy feed raw corn combination, peptic on starch and glucose release has interaction effect. Overall, barley, wheat, rice, rice and cassava respectively with the ratio of 1:3,1:3,3:7,3:7,1:4 and corn after the combination of the first 60min digestion in the small intestine showed a positive interaction effect, after the combination of starch digestibility increased, glucose release amount and release rate increased. But the degree of digestion of sorghum with the ratio of 1:4 and the combination of raw materials raw corn starch is the reverse interaction effect, after the combination of raw starch digestibility decreased in conclusion, there exist obvious differences in physicochemical properties of different sources of starch energy feed starch, there are characteristics of these differences and release of glucose or starch digestion Closely related. Meanwhile, starch and other energy sources combined with corn raw materials had interaction effects on starch digestibility and glucose release characteristics.

【学位授予单位】：吉林农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S816

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