膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响  

Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff

作　　者：程译锋[1] 过世东[2] 

机构地区：[1]江苏正昌集团有限公司,溧阳213300 [2]江南大学食品学院,无锡214122

出　　处：《渔业现代化》2009年第6期54-59,70,共7页Fishery Modernization

基　　金：浙江省国内科技合作与成果引进转化项目:新型安全特种水产饲料研发及产业化(2007d70SA450004)

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%。A trial on the effect of expanding parameter on protein digestibility and starch gelatinization of feed-stuff 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%.

关 键 词：饲料 膨化 蛋白质体外消化率 淀粉糊化度 

分 类 号：S969.421[农业科学—水产养殖]