Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

M.D.Mostafizar Rahman; Katerina Theodoridou; Peiqiang Yu

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Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

机译：使用振动红外生物分子光谱技术在分子基础上检测热诱导的分子结构与大燕麦全麦谷物养分利用率相关的分子结构变化

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Background:To our knowledge,there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle.The objective of this study was to investigate the effect of heat processing methods on interaction between nutrient availability and molecular structure in terms of functional groups that are related to protein and starch inherent structure of oat grains with two continued years and three replication of each year.Method:The oat grains were kept as raw (control) or heated in an air-draft oven (dry roasting:DO) at 120 ℃ for 60 min and under microwave irradiation (MIO) for 6 min.The molecular structure features were revealed by vibrational infrared molecular spectroscopy.Results:The results showed that rumen degradability of dry matter,protein and starch was significantly Iower (P ＜0.05) for MIO compared to control and DO treatments.A higher protein α-helix to β-sheet and a lower amide I to starch area ratio were observed for MIO compared to DO and/or raw treatment.A negative correlation (-0.99,P＜ 0.01) was observed between α-helix or amide I to starch area ratio and dry matter.A positive correlation (0.99,P ＜ 0.01) was found between protein β-sheet and crude protein.Conclusion:The results reveal that oat grains are more sensitive to microwave irradiation than dry heating in terms of protein and starch molecular profile and nutrient availability in ruminants.

机译：背景：据我们所知，关于奶牛养分利用率与不同加工方法引起的分子结构变化之间相互作用的研究很少。本研究的目的是研究热处理方法对养分利用率与分子之间相互作用的影响。根据与燕麦籽粒蛋白质和淀粉固有结构相关的官能团的结构，连续两年且每年重复三次。方法：将燕麦籽粒作为原始（对照）保存或在通风炉中加热（干焙烧：在120℃下干燥60分钟，在微波辐射下（MIO）6分钟。通过振动红外分子光谱揭示了其分子结构特征。结果：结果表明，干物质，蛋白质和淀粉的瘤胃降解能力强。与对照和溶解氧处理相比，MIO显着降低（P ＜0.05）。α-螺旋的蛋白质相对于β-折叠层较高，而酰胺I的相对于淀粉面积较低，r与DO和/或未处理相比，MIO呈正相关。α-螺旋或酰胺I与淀粉面积比与干物质之间呈负相关（-0.99，P ＜0.01）。正相关（0.99，P ＜0.01）。结论：结果表明，从反刍动物的蛋白质和淀粉分子谱及养分利用率的角度来看，燕麦籽粒对微波辐射的敏感性高于干法加热。

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《畜牧与生物技术杂志(英文版)》 |2017年第1期|128-133|共6页
作者
M.D.Mostafizar Rahman; Katerina Theodoridou; Peiqiang Yu;
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Ministry of Agriculture Strategic Research Chair in Feed R&D, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8,Canada;

The United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate 020-8550, Japan;

Ministry of Agriculture Strategic Research Chair in Feed R&D, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8,Canada;

Institute for Global Food Security,Queen's University Belfast, Clooreen Park, Malone Road, BT95HN Belfast, UK;

Ministry of Agriculture Strategic Research Chair in Feed R&D, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8,Canada;

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Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

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