Evaluation Of Nutrition Value Of Different Degree Heat Treated Okara By FTIR Technology

The objective of this experiment was to explore the effects of different heat treat ed temperature and time?temperature: 100 ?,115 ?,130 ?;time: 2 h,4 h,6 h?on the molecular structure spectral parameters of okara and their relationship with nutritive value,ruminal degradability and digestive characteristics small intestine.Chemical analysis methods combined with Cornell Net Carbohydrates-Net Protein System?CNCPS?,nylon bag technology and a modified three-step in vitro method was used to evaluate the nutritive value of different heat treated okara.Fourier Transform Infrared Spectroscopy?FTIR?was used to analyze the changes of protein and carbohydrates molecular structure and then to explore the correlation between them.It is expected that the obtained spectral information can be simply,quickly and without damage used as a sensitive index in heat treatment to analyze the degree of thermal damage of okara.Experiment ?: Effects of different heat treated on nutrition components and CNCPS components in okaraThe test results showed that:?1?The effects of different heat treated on nutrition contents and CNCPS?P<0.05?.?2?Increasing temperature increased neutral detergent fiber?NDF?,acid detergent fiber?ADF?,acid detergent lignin?ADL?,hemicellose,cellulosic,neutral detergent insoluble crude protein?NDICP?and acid detergent insoluble crude protein?ADICP?contents,reduced non-fiber carbohydrate?NFC?,soluble protein?SCP?and nonprotein nitrogen?NPN?contents.?3?In CNCPS system,increasing temperature reduced rapidly degradable protein sub-fraction?PA?,the true protein soluble in buffer?PB1?,intermediately degradable protein sub-fraction?PB2?and rapidly degradable carbohydrate sub-fraction?CA?contents,increased slowly degradable protein sub-fraction?PB3?,undegradable protein sub-fraction?PC?,slowly degradable carbohydrate sub-fraction?CB2?and unavailable fiber?CC?contents.Experiment ?: Effects of different heat treated on rumen degradation and intestinal digestibility in okaraThe results showed that:?1?The effects of different heat treated on rumen degradation kinetics parameters of dry matter?DM?,crude protein?CP?and NDF and intestinal digestibility of okara?P<0.05?.?2?The higher the temperature leaded a lower the rumen effective degradability of DM,CP and NDF,intestinal digestibility of rumen undegraded protein?d IDP?and intestinal digestible protein?IDCP?of okara.Experiment ?: Effects of different heat treated on protein molecular structure of okara and its relationship with nutritional valueThe test results showed that:?1?Different heat treated has a significant effect on protein molecular structure spectral parameters of okara in different heat treated?P<0.05?.?2?In this experiment,ADICP and d IDP were used as indexes to reflect the deg ree of thermal damage of okara.Peak area intensuty of Amide ??A_Amide ??and peak height intensuty of ?-helix?H_?-helix?can be used as sensitive indexes in heat treatment to effectively estimate the contents of ADICP?R2=0.43,P<0.01?and d IDP?R2=0.63,P<0.01?.So as to quickly and accurately reflect the degree of thermal damage of protein in okara.The ranges of A_Amide ? and H_?-helix were 0.83².43 and 0.04⁰.14.When the content was respectively less than 2.43 and 0.14,the okara were damaged by heat.Experiment ?: Effects of different heat treated on carbohydrates molecular structure of okara and its relationship with nutritional valueThe test results showed that:?1?Different heat treated had a significant effect on carbohydrates molecular structure spectral parameters of okara in different heat treated?P<0.05?.?2?In this experiment,CC was used as a chemical index to reflect the degree of thermal damage of okara.The ratio of peak area ratio of STCHO to CHO?A_STCHO/A_CHO?to height ratio of CHO peak?H₁155/H₁046?in total carbohydrates was selected by regression analysis as a sensitive index in heat treatment to e ffectively estimate the content of CC?R2=0.50,P<0.01?.So as to quickly and accurately reflect the degree of thermal damage of carbohydrates in okara.The ratios of A_STCHO/A_CHO and H₁155/H₁046 were 0.36⁰.38 and 0.43⁰.56.When the ratio was respectively less than 0.38 and 0.56,the okara were damaged by heat.In summary,there was a correlation between the molecular structure spectral parameters of protein and carbohydrate and the ir nutritional value of different heat treat ed okara.The spectral parameters selected by regression analysis can be used to estimate the degree of thermal damage of okara.It was initially proved that the spectral information of okara obtained by FTIR spectroscopy can directly reflect the degree of thermal damage.