本文關(guān)鍵詞： 淀粉 理化特性 體外消化法 血糖生成指數(shù)　出處：《吉林農(nóng)業(yè)大學(xué)》2015年碩士論文　論文類(lèi)型：學(xué)位論文

【摘要】：本研究以淀粉類(lèi)能量飼料原料為研究對(duì)象,比較不同來(lái)源淀粉類(lèi)能量飼料淀粉基本理化特性、淀粉消化性的差異,并系統(tǒng)的分析了影響淀粉葡萄糖釋放的主要理化因素。在此基礎(chǔ)上,將其它幾種飼料原料以不同的比例與玉米進(jìn)行組合,探索不同來(lái)源淀粉類(lèi)能量飼料對(duì)玉米原料淀粉消化性及其葡萄糖釋放的影響,構(gòu)建不同畜禽飼糧的葡萄糖釋放模式,為提高飼料養(yǎng)分利用效率提供理論依據(jù)。本研究包括以下兩部分內(nèi)容:試驗(yàn)一淀粉類(lèi)能量飼料淀粉基本理化特性及消化性的研究本試驗(yàn)以主要淀粉類(lèi)能量飼料(大麥、小麥、玉米、高粱、碎米、糙米和木薯粉)為研究對(duì)象,采用傅里葉變換紅外光譜技術(shù)和掃描電鏡技術(shù)來(lái)測(cè)定并比較不同來(lái)源淀粉的分子結(jié)構(gòu)特性、淀粉顆粒形貌特征等基本理化特性的差異,并通過(guò)體外消化試驗(yàn)來(lái)測(cè)定、比較不同來(lái)源淀粉消化性的差異,最后采用主成分分析法對(duì)影響淀粉消化性的理化因素進(jìn)行分析,以揭示淀粉基本理化特性與葡萄糖釋放間的相關(guān)關(guān)系。試驗(yàn)結(jié)果如下:(1)傅里葉變換紅外光譜結(jié)果表明,碎米、糙米、高粱、玉米、木薯粉、小麥和大麥淀粉在波數(shù)860 cm-1吸收峰面積(A_860,下同)由大到小分別為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,分別為1.941和1.872。碎米、糙米、木薯粉、大麥、小麥、高粱和玉米淀粉A_1022由大到小分別為1.884、1.842、1.706、1.643、1.579、1.464和1.358。各原料淀粉在波數(shù)1047cm-1和1022cm-1吸收峰面積的比值,即R(1047/1022),碎米、糙米、木薯粉、大麥、小麥、玉米和高粱依次遞增,分別為0.762、0.786、0.905、0.969、0.990、1.232和1.280。(2)通過(guò)對(duì)淀粉顆粒顆粒形貌的觀察可知,淀粉來(lái)源不同其顆粒形貌特征存在差異。糙米和碎米淀粉顆粒呈棱角尖銳突出的多面體,且顆粒體積較小。大麥、小麥和木薯粉淀粉顆粒均為圓球形,其中,大麥與小麥淀粉顆粒形貌特征較為相似,而木薯粉的部分淀粉顆粒呈球體碎塊狀。高粱和玉米淀粉顆粒棱角光滑,且大小均一。(3)體外消化試驗(yàn)結(jié)果表明,7種淀粉類(lèi)能量飼料在體外模擬小腸消化的前90min,淀粉的可消化性呈較快的上升趨勢(shì),此過(guò)程釋放的葡萄糖較快,90min后淀粉的消化程度較為緩慢。在整個(gè)消化過(guò)程中,高粱淀粉一直呈現(xiàn)較低的消化率,而糙米和碎米淀粉的可消化性較高,小麥次之,因此,糙米和碎米淀粉經(jīng)消化后可以釋放較多的葡萄糖,小麥淀粉次之,高粱淀粉可釋放的葡萄糖最少。在本試驗(yàn)中依飼料原料血糖生成指數(shù)的高低,高粱和玉米屬于低血糖生成指數(shù)飼料,大麥、小麥和木薯粉為中血糖生成指數(shù)飼料,碎米和糙米屬于高血糖生成指數(shù)飼料。(4)淀粉的理化因素與血糖生成指數(shù)的主成分分析結(jié)果表明,pGI(predicted glycemic index,血糖生成指數(shù))與A_1022值呈正相關(guān)(R2為0.74;P0.01),與A_995,A_1047及R(1047/1022)呈負(fù)相關(guān)(R2分別為0.91,0.86和0.89;P0.01)。pGI與原料游離葡萄糖含量、支鏈淀粉含量、RDS(rapidly digestible starch,快消化性淀粉)含量呈正相關(guān)(R2分別為0.64,0.83和0.85,P0.01);與直鏈淀粉含量、RS(resist digestible starch,抗性淀粉)含量和醇溶蛋白含量呈負(fù)相關(guān)(R2分別為0.82,0.83和0.68;P0.01)。試驗(yàn)二淀粉類(lèi)能量飼料以不同的比例與玉米進(jìn)行組合對(duì)原料淀粉可消化性及其葡萄糖釋放的影響在試驗(yàn)一的基礎(chǔ)上,在不添任何酶制劑的條件下,將本試驗(yàn)所研究的大麥、小麥、高粱、碎米、糙米和木薯粉分別以1:3、1:3、1:4、3:7、3:7、1:4的比例與玉米原料進(jìn)行組合,通過(guò)體外消化試驗(yàn)來(lái)研究組合后對(duì)原料淀粉消化性及其葡萄糖釋放的影響。試驗(yàn)結(jié)果如下:不同來(lái)源淀粉類(lèi)能量飼料與玉米原料組合后,對(duì)淀粉的消化性及葡萄糖的釋放具有互作效應(yīng)。整體來(lái)看,大麥、小麥、碎米、糙米和木薯粉分別以1:3、1:3、3:7、3:7、1:4的比例與玉米原料組合后在小腸消化開(kāi)始的前60min呈正向互作效應(yīng),組合后的淀粉可消化性得到提高,葡萄糖釋放量和釋放速率增加。而高粱以1:4的比例與玉米原料組合對(duì)原料淀粉的消化程度為反向互作效應(yīng),組合后原料淀粉的可消化性降低。綜上所述,不同來(lái)源淀粉類(lèi)能量飼料淀粉的理化特性間存在明顯差異,這些差異與淀粉的消化性或葡萄糖的釋放特性存在著密切關(guān)系。同時(shí),不同來(lái)源淀粉類(lèi)能量飼料與玉米原料組合后,對(duì)淀粉的可消化性及其葡萄糖的釋放特征存在互作效應(yīng)。
[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.

【學(xué)位授予單位】：吉林農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類(lèi)號(hào)】：S816

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