水产饲料后熟化工艺对饲用酶活力的影响  

Effect of post-cooking in aquatic feed process on feed enzyme activity

作　　者：牛化欣[1] 常杰[1] 后卫 

机构地区：[1]内蒙古民族大学动物科学技术学院,内蒙古通辽028000 [2]广州市诚一水产科技有限公司,广东广州510000

出　　处：《饲料工业》2014年第20期40-43,共4页Feed Industry

基　　金：国家自然基金[31360640]

摘　　要：通过水产饲料环膜制粒后熟化加工过程,研究后熟化条件对饲用酶活性的损伤的影响。研究表明：在温度85~95℃和0~40 min后熟化过程中,随着温度的升高和后熟化时间的延长,饲用酶的活性下降,在85、90、95℃下后熟化40 min时,蛋白酶活力分别下降了37.7%、51.0%、86.5%,淀粉酶活力分别下降了17.6%、26.0%、33.0%,蛋白酶活力损失程度大于淀粉酶活力;淀粉酶在后熟化过程中也受到饲料水分含量和淀粉含量的影响,饲料水分含量越高酶活力下降速度越大,但淀粉酶对饲料淀粉的酶解作用较好。This study was conducted to evaluate the effect of post-cooking conditions in rotating ring die pellet process on the injury of enzyme activity. The results showed that in the temperature of 85- 95 ℃ and 0-40 min ripening process, along with increased temperature and curing time, enzyme activ- ity decreased. After post-cooking 40 min at 85, 90, 95 ℃, protease activity decreased by 37.7%, 51.0%, 86.5%, amylase activity decreased by 17.6%, 26.0%, 33.0%, protease activity loss was more than amylase. Post-cooking process in amylase was also affected by the feed moisture content and starch content. Enzyme activity decreased with greater speed as the feed moisture got higher, while am- ylase showed better effect on starch enzyme.

关 键 词：水产饲料加工 后熟化 饲用酶 酶活 

分 类 号：S816.34[农业科学—饲料科学]