Studies on the mode of action of non‐starch‐polysaccharides (NSP)‐degrading enzymes in vitro

K. Aulrich, G. Flachowsky
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引用次数: 12

Abstract

By use of an in vitro model, the effects of NSP‐degrading enzymes on the cage effect and the hydration properties were demonstrated using wheat bran. The in vitro model simulates the conditions (pH, dry matter, temperature and transit time) in the fore sections of the porcine gastro‐ intestinal tract (GIT) by neglecting endogenous enzyme activities. Enzyme treatment caused a dose‐dependent increase in wheat bran solubility and thus resulted in improved protein and mineral release from the insoluble NSP fraction. Up to 17% protein and 40% crude ash from the insoluble NSP‐fraction were dissolved after enzyme treatment. Hydrating properties of wheat bran were strongly affected by enzyme treatment and particle size. Water‐binding capacity (WBC) and water‐holding capacity (WHC) decreased with increasing enzyme dosage in dependence on particle size. The studies confirmed the applicability of the tested in vitro model as a useful tool for preliminary tests to estimate the effects of NSP‐degrading enzymes on nutrient release and changes in some physico‐chemical properties.
非淀粉多糖(NSP)降解酶的体外作用模式研究
通过体外模型研究了NSP -降解酶对麦麸笼效应和水化性能的影响。体外模型通过忽略内源性酶活性来模拟猪胃肠道(GIT)前部的条件(pH、干物质、温度和运输时间)。酶处理导致麦麸溶解度的剂量依赖性增加,从而导致不溶性NSP部分中蛋白质和矿物质的释放得到改善。酶处理后,不溶性NSP -馏分中蛋白质溶出率为17%,粗灰分溶出率为40%。小麦麸皮的水化性能受酶处理和颗粒大小的影响较大。水结合能力(WBC)和持水能力(WHC)随酶用量的增加而降低。这些研究证实了所测试的体外模型的适用性,作为初步测试评估NSP降解酶对营养物质释放和某些物理化学性质变化的影响的有用工具。
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