超微粉碎豆粕的理化营养特性研究
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摘要
本论文共设计四个试验,采用机械物理学方法、光谱分析技术、电泳技术和动物生长代谢试验等方法或手段研究了不同粒径豆粕粉体的基本物理性质、化学性质和营养特性,重点探明超微粉碎豆粕的理化营养特性,为饲料工业挖掘豆粕等蛋白质饲料加工营养潜力提供导向性的基础实验支持。
试验一豆粕微米化过程对其基本物理特性的影响
自备不同粒度(平均目标粒径为800，400，100，50，25，10，5，2.5，1μm)豆粕粉体为试验材料,应用机械物理的方法和技术,分别研究了不同豆粕粉体的粒径及分布、比表面积、容重、振实密度、休止角、滑动角、吸水性与吸油性特性、白度、水分活度和单位质量粉体能耗及其变化规律。结果表明：
豆粕粉体粒子越小,比表面积越大,比量变化显著呈负指数函数关系(y=19.082x-1.0499，r2=0.9669，p=0.003，y代表比表面积,x代表粒径)。豆粕粒径由100μm降至10μ m比表面积增大2444.4%,由10μm降至1μm比表面积增大442.8%。
豆粕粉体粒度小到微米级(0.1-30μ m),容重、振实密度显著减小,分别与粒径呈正相关(y1=71.283Ln(x)+173.5r2=0.9311,p=0.032和y2=81.017Ln(x)+868.3r2=0.9413,p=0.017,y1代表容重,y2代表振实密度,x代表粒径)。豆粕粒度越小粒子休止角和滑动角的比量变化幅度越大(y,=48.039X-0066r2=0.9715，p=0.007和y2=57.211x-0.0821,r2=0.9541,p=0.047,y1代表休止角,y2代表滑动角,x代表粒径),粉体粒子流动性显著降低。
豆粕粉体粒度细到微米级(0.1-30μ m),吸水率、吸油率、水可溶物含量显著增加,与粒径均显著呈比量函数关系(分别为y,=2.3662x-0.0406r2=0.9751,p=0.027；y2=2.9302x-0.0879r2=0.973,p=0.005和y3=61.406x-0.2032r2=0.969,p=0.013。y1代表吸水率,y2代表吸油率,y3代表水可溶物含量,x代表粒径)。
微米豆粕粉体颜色显著比常规粉碎豆粕更淡,其白度与粒径呈显著比量关系(y=89.768x-0.1193r2=0.9661,p=0.008,y代表白度,x代表粒径)。
微米化豆粕不影响豆粕水分活度。
单位质量不同粒径豆粕粉体的能量消耗随粒径的降低而增大,呈现比量函数变化关系：y=15601x-0.8162(r2=0.9162,p=0.031,y代表单位质量粉体能耗,x代表粒径)。
试验二豆粕微米化过程中的机械力化学效应研究
本试验以不同粒径豆粕粉体和常规粉碎豆粕为研究对象,采用荧光分析、热差分析和超微弱光分析等技术手段,探讨了超微粉碎豆粕粉体的机械力化学效应,研究了蛋白质高级结构的降解程度和所产生自由基效应的强弱。试验结果表明：
豆粕粉体粒度越小,巯基含量越高,超微D501.09μm豆粕粉体中巯基数量比常规粉碎的D50635.13μm豆粕粉体增加34.1%。超细豆粕粉体疏水基团破损率增加36.37%,蛋白质三级结构在一定程度上被打破,球蛋白部分变性,超微D501.09μm豆粕粉体变性温度比常规粉碎的D50635.13μm豆粕升高10.65℃,热稳定性增强。超微弱光强度检测证明,超微豆粕粉体中自由基数量增加。
试验三豆粕微米化过程对其体外消化率与酶解特性的影响
采用体外胃胰蛋白酶酶解法和SDS-PAGE电泳技术,以常规粉碎豆粕为对照,研究了不同超细粒度豆粕粉体的体外消化率和酶解特性变化,试验结果表明：
超微D502.63μm豆粕粉体的胃蛋白酶消化率比D50621μm常规粉碎豆粕提高48.0%,胃胰蛋白酶消化率提高42.2%,超微粉碎提高豆粕可消化蛋白数量。微米豆粕粉体较常规粉碎豆粕能更有效提高胃蛋白酶消化率。胃蛋白酶对微米豆粕粉体中抗原蛋白的消化速度高于常规粉碎豆粕粉体。
试验四微米级豆粕粉体对断奶仔猪生产成绩和养分消化率的影响
本试验选用80头26-30日龄的杜X长X大断奶仔猪(公母各半,体重7.9±0.7kg),随机平分成4个处理,每处理5个猪圈,每圈4头,饲养研究了四种不同粒度豆粕日粮(对照日粮750μ m豆粕,试验1,2,3处理日粮分为150,30,6μm豆粕)对断奶仔猪生产成绩和养分消化代谢的影响。试验结果表明：
微米级豆粕粉体日粮显著提高断奶仔猪日增重(1-28d,p=0.037),明显提高采食量(1-28d,p=0.106),显著降低料重比(1-28d,p=0.048),显著降低断奶仔猪的腹泻率(1-14d,p=0.047)。微米豆粕粉体显著提高日粮氮(p=0.047)、EAA(p<0.001,p=0.009)和NEAA(p=0.028,p=0.017)的表观和回肠末端消化率,不影响能量消化率和利用率(p=0.063,p=0.055),不影响日粮有机物表观消化率(p=0.082),显著提高磷表观消化率(p=0.042)。
综上所述,饲料豆粕超微粉碎,显著增加豆粕作营养源利用的理化适合性。超微制备豆粕粉体过程的机械力化学效应,降低了豆粕大分子蛋白结构的营养负效应,提高营养效率。
Four experiments were conducted to investigate the nutritional and physicochemical properties of soybean meal powder with different particle size by the methods and technique of mechano-physics, spectroscopic analysis, electrophoresis and animal feeding trials. The nutritional and physicochemical characteristics of micronized soybean meal were especially studied, which could provide basal and oriented experimental support to the development of artifactitious nutritional potential in protein feedstuff such as soybean meal.
Exp.1Effect of the process of micronization on basal physical properties of soybean meal.
The trail was conducted to study particle size and its distribution, specific surface area, bulk density, tap density, repose angle, slide angle and water-or oil-absorbing property of soybean meal powder self-produced with different objective average particle sizes (800,400,100,50,25,10,5.0,2.5,1.0μm). The results were as follows.
The soybean meal powder had more specific surface area with less particle size, and that the specific surface area of soybean meal powder was significantly negative relation with the particle size as exponential function (y=19.082x-1.0499, r2=0.9669, p=0.003, y is specific surface area, x is particle size). The Particle size of soybean meal powder was from100to10μm, the specific surface area of the sample with10μm particle size was2444.4%bigger than that of the. sample100μm particle size. And the particle size from10to1μm, the specific surface area of the sample with1μm particle size was442.8%bigger than that of the.sample10μm particle size.
Bulk density and tap density of the soybean meal powder were significantly reduced when the particle size was in the micro-meter range from0.1to30μm, which were significantly positive relationship with the particle size, respectively (y1=71.283Ln(x)+173.5 and y2=81.017Ln(x)+868.3, y1is bulk density, y2is tap density, x is particle size). Repose angle and slide angle of soybean meal powder had prominent increase as specificflow function (y1=48.039x-0.066 and y2=57.211x-0.0821, y1is repose angle, y2is slide angle, x is particle size), and the fluidity of powder was markedly reduced.
Water-or oil-absorbing properties and water-soluble substance content of the soybean meal powder were significantly enhanced, when the particle size was in the micro-meter range from0.1to30μm, as exponential functions (y1=2.3662x-0.0406; y2=2.9302x-0.0879 and y3=61.406x-0.2032. y1is water-absorbing ratio, y2is oil-absorbing ratio, y3is water-soluble substance content, x is particle size),
The colour of soybean meal powder in the micro-meter range from0.1to30μm was lighter than that of soybean meal powder ground in conventional condition, and the whiteness was in negative correlation to particle size as exponential function (y=89.768x-0.1493, r2=0.9661, p=0.008, y is the whiteness, x is particle size). And soybean meal powder in the micro-meter range from0.1to30μm had no effects on water activity of it.
Exp2Studies on mechanochemical effects in the micronizing process of soybean meal
The experiment was conducted to investigate the mechanochemical effects in the ultrafine process of soybean meal by the methods of fluorescence analysis, differential thermal analysis and ultra-weak photon emission, with different micro-meter-grade soybean meal powder and general ground soybean meal as research objects. The degradation of advanced protein structure, and the intensity of radical ion effect were investigated. The results were as follows.
There was the higher content of-SH with smaller particle size of soybean meal powder, and the content of-SH was increased34.1%in soybean meal powder of D501.09μm than D50635.13μm. The breakage of oelophilic group was enhanced36.37%for D501.09μm soybean meal powder. Three dimensional structure of protein was destroyed at a certain extent, and globulin was partly denaturation. The denatural temperature of D501.09μm soybean meal powder was higher10.65℃than that of D50635.13μm soybean meal powder. The ultra-weak photon emission analysis proved that the content of radical ion was improved.
Exp.3Effect of the micronizing process on digestibility and enzyme hydrolyzed characteristics of soybean meal powder in vitro
In this trail, the digestibility in vitro and the enzyme hydrolyzed characteristics of soybean meal powder with different particle size were studied by the methods in vitro, the general ground soybean meal as control. The results indicated that the pepsin digestibility of micronized soybean meal was48.0%higher with26.65percents than that of the control. And the pepsin-trypsin digestibility of micronized soybean meal was enhanced42.2%with26.86percents than that of the control. The very superfine soybean meal improved the pepsin digestibility with higher efficiency than the control. The digestible velocity of pepsin in the very superfine soybean meal was higher than that in control.
Exp.4Effects of very superfine soybean meal on the productivity and nutrients digestibilities of piglets
A total of64piglets (Duroc×Landrace×Yordshire),26-30-day age and7.9±0.7kg body weight (BW), were selected the day of weaning. Piglets were ear-tagged, weighed and allotted to the experimental units according to sex and BW. There were four treatments and four replicates of four piglets per treatment. Effects of soybean meal with four particle sizes of750,150,30,6μ m on the productivity and nutrients digestibilities of piglets were studied,750μ m soybean meal as control. The results showed that The ADG of weaned piglets fed with a ration with very ultrafine soybean meal powder was markedly increased (p<0.05), the ADFI was enhanced (p>0.05), F/G was improved significantly (p<0.05), and the diarrhoea incidence was reduced markedly (p<0.01). The micronized soybean meal powder increased the coefficient of total tract and ilea apparent digestibility of dietary nitrogen, EAA, NEAA, and P, but the coefficient of total tract and ilea apparent digestibility of dietary GE and O.M were not affected.
Therefore, The agreement of physicochemical properties as nutrients of soybean meal after micronization was improved significantly. The mechanochemica effects in the micronizing processs of soybean meal have functions of reducing the negative effects of macromolecule protein and improving the efficiency of nutrients.
试验一豆粕微米化过程对其基本物理特性的影响
自备不同粒度(平均目标粒径为800，400，100，50，25，10，5，2.5，1μm)豆粕粉体为试验材料,应用机械物理的方法和技术,分别研究了不同豆粕粉体的粒径及分布、比表面积、容重、振实密度、休止角、滑动角、吸水性与吸油性特性、白度、水分活度和单位质量粉体能耗及其变化规律。结果表明：
豆粕粉体粒子越小,比表面积越大,比量变化显著呈负指数函数关系(y=19.082x-1.0499，r2=0.9669，p=0.003，y代表比表面积,x代表粒径)。豆粕粒径由100μm降至10μ m比表面积增大2444.4%,由10μm降至1μm比表面积增大442.8%。
豆粕粉体粒度小到微米级(0.1-30μ m),容重、振实密度显著减小,分别与粒径呈正相关(y1=71.283Ln(x)+173.5r2=0.9311,p=0.032和y2=81.017Ln(x)+868.3r2=0.9413,p=0.017,y1代表容重,y2代表振实密度,x代表粒径)。豆粕粒度越小粒子休止角和滑动角的比量变化幅度越大(y,=48.039X-0066r2=0.9715，p=0.007和y2=57.211x-0.0821,r2=0.9541,p=0.047,y1代表休止角,y2代表滑动角,x代表粒径),粉体粒子流动性显著降低。
豆粕粉体粒度细到微米级(0.1-30μ m),吸水率、吸油率、水可溶物含量显著增加,与粒径均显著呈比量函数关系(分别为y,=2.3662x-0.0406r2=0.9751,p=0.027；y2=2.9302x-0.0879r2=0.973,p=0.005和y3=61.406x-0.2032r2=0.969,p=0.013。y1代表吸水率,y2代表吸油率,y3代表水可溶物含量,x代表粒径)。
微米豆粕粉体颜色显著比常规粉碎豆粕更淡,其白度与粒径呈显著比量关系(y=89.768x-0.1193r2=0.9661,p=0.008,y代表白度,x代表粒径)。
微米化豆粕不影响豆粕水分活度。
单位质量不同粒径豆粕粉体的能量消耗随粒径的降低而增大,呈现比量函数变化关系：y=15601x-0.8162(r2=0.9162,p=0.031,y代表单位质量粉体能耗,x代表粒径)。
试验二豆粕微米化过程中的机械力化学效应研究
本试验以不同粒径豆粕粉体和常规粉碎豆粕为研究对象,采用荧光分析、热差分析和超微弱光分析等技术手段,探讨了超微粉碎豆粕粉体的机械力化学效应,研究了蛋白质高级结构的降解程度和所产生自由基效应的强弱。试验结果表明：
豆粕粉体粒度越小,巯基含量越高,超微D501.09μm豆粕粉体中巯基数量比常规粉碎的D50635.13μm豆粕粉体增加34.1%。超细豆粕粉体疏水基团破损率增加36.37%,蛋白质三级结构在一定程度上被打破,球蛋白部分变性,超微D501.09μm豆粕粉体变性温度比常规粉碎的D50635.13μm豆粕升高10.65℃,热稳定性增强。超微弱光强度检测证明,超微豆粕粉体中自由基数量增加。
试验三豆粕微米化过程对其体外消化率与酶解特性的影响
采用体外胃胰蛋白酶酶解法和SDS-PAGE电泳技术,以常规粉碎豆粕为对照,研究了不同超细粒度豆粕粉体的体外消化率和酶解特性变化,试验结果表明：
超微D502.63μm豆粕粉体的胃蛋白酶消化率比D50621μm常规粉碎豆粕提高48.0%,胃胰蛋白酶消化率提高42.2%,超微粉碎提高豆粕可消化蛋白数量。微米豆粕粉体较常规粉碎豆粕能更有效提高胃蛋白酶消化率。胃蛋白酶对微米豆粕粉体中抗原蛋白的消化速度高于常规粉碎豆粕粉体。
试验四微米级豆粕粉体对断奶仔猪生产成绩和养分消化率的影响
本试验选用80头26-30日龄的杜X长X大断奶仔猪(公母各半,体重7.9±0.7kg),随机平分成4个处理,每处理5个猪圈,每圈4头,饲养研究了四种不同粒度豆粕日粮(对照日粮750μ m豆粕,试验1,2,3处理日粮分为150,30,6μm豆粕)对断奶仔猪生产成绩和养分消化代谢的影响。试验结果表明：
微米级豆粕粉体日粮显著提高断奶仔猪日增重(1-28d,p=0.037),明显提高采食量(1-28d,p=0.106),显著降低料重比(1-28d,p=0.048),显著降低断奶仔猪的腹泻率(1-14d,p=0.047)。微米豆粕粉体显著提高日粮氮(p=0.047)、EAA(p<0.001,p=0.009)和NEAA(p=0.028,p=0.017)的表观和回肠末端消化率,不影响能量消化率和利用率(p=0.063,p=0.055),不影响日粮有机物表观消化率(p=0.082),显著提高磷表观消化率(p=0.042)。
综上所述,饲料豆粕超微粉碎,显著增加豆粕作营养源利用的理化适合性。超微制备豆粕粉体过程的机械力化学效应,降低了豆粕大分子蛋白结构的营养负效应,提高营养效率。
Four experiments were conducted to investigate the nutritional and physicochemical properties of soybean meal powder with different particle size by the methods and technique of mechano-physics, spectroscopic analysis, electrophoresis and animal feeding trials. The nutritional and physicochemical characteristics of micronized soybean meal were especially studied, which could provide basal and oriented experimental support to the development of artifactitious nutritional potential in protein feedstuff such as soybean meal.
Exp.1Effect of the process of micronization on basal physical properties of soybean meal.
The trail was conducted to study particle size and its distribution, specific surface area, bulk density, tap density, repose angle, slide angle and water-or oil-absorbing property of soybean meal powder self-produced with different objective average particle sizes (800,400,100,50,25,10,5.0,2.5,1.0μm). The results were as follows.
The soybean meal powder had more specific surface area with less particle size, and that the specific surface area of soybean meal powder was significantly negative relation with the particle size as exponential function (y=19.082x-1.0499, r2=0.9669, p=0.003, y is specific surface area, x is particle size). The Particle size of soybean meal powder was from100to10μm, the specific surface area of the sample with10μm particle size was2444.4%bigger than that of the. sample100μm particle size. And the particle size from10to1μm, the specific surface area of the sample with1μm particle size was442.8%bigger than that of the.sample10μm particle size.
Bulk density and tap density of the soybean meal powder were significantly reduced when the particle size was in the micro-meter range from0.1to30μm, which were significantly positive relationship with the particle size, respectively (y1=71.283Ln(x)+173.5
Water-or oil-absorbing properties and water-soluble substance content of the soybean meal powder were significantly enhanced, when the particle size was in the micro-meter range from0.1to30μm, as exponential functions (y1=2.3662x-0.0406
The colour of soybean meal powder in the micro-meter range from0.1to30μm was lighter than that of soybean meal powder ground in conventional condition, and the whiteness was in negative correlation to particle size as exponential function (y=89.768x-0.1493, r2=0.9661, p=0.008, y is the whiteness, x is particle size). And soybean meal powder in the micro-meter range from0.1to30μm had no effects on water activity of it.
Exp2Studies on mechanochemical effects in the micronizing process of soybean meal
The experiment was conducted to investigate the mechanochemical effects in the ultrafine process of soybean meal by the methods of fluorescence analysis, differential thermal analysis and ultra-weak photon emission, with different micro-meter-grade soybean meal powder and general ground soybean meal as research objects. The degradation of advanced protein structure, and the intensity of radical ion effect were investigated. The results were as follows.
There was the higher content of-SH with smaller particle size of soybean meal powder, and the content of-SH was increased34.1%in soybean meal powder of D501.09μm than D50635.13μm. The breakage of oelophilic group was enhanced36.37%for D501.09μm soybean meal powder. Three dimensional structure of protein was destroyed at a certain extent, and globulin was partly denaturation. The denatural temperature of D501.09μm soybean meal powder was higher10.65℃than that of D50635.13μm soybean meal powder. The ultra-weak photon emission analysis proved that the content of radical ion was improved.
Exp.3Effect of the micronizing process on digestibility and enzyme hydrolyzed characteristics of soybean meal powder in vitro
In this trail, the digestibility in vitro and the enzyme hydrolyzed characteristics of soybean meal powder with different particle size were studied by the methods in vitro, the general ground soybean meal as control. The results indicated that the pepsin digestibility of micronized soybean meal was48.0%higher with26.65percents than that of the control. And the pepsin-trypsin digestibility of micronized soybean meal was enhanced42.2%with26.86percents than that of the control. The very superfine soybean meal improved the pepsin digestibility with higher efficiency than the control. The digestible velocity of pepsin in the very superfine soybean meal was higher than that in control.
Exp.4Effects of very superfine soybean meal on the productivity and nutrients digestibilities of piglets
A total of64piglets (Duroc×Landrace×Yordshire),26-30-day age and7.9±0.7kg body weight (BW), were selected the day of weaning. Piglets were ear-tagged, weighed and allotted to the experimental units according to sex and BW. There were four treatments and four replicates of four piglets per treatment. Effects of soybean meal with four particle sizes of750,150,30,6μ m on the productivity and nutrients digestibilities of piglets were studied,750μ m soybean meal as control. The results showed that The ADG of weaned piglets fed with a ration with very ultrafine soybean meal powder was markedly increased (p<0.05), the ADFI was enhanced (p>0.05), F/G was improved significantly (p<0.05), and the diarrhoea incidence was reduced markedly (p<0.01). The micronized soybean meal powder increased the coefficient of total tract and ilea apparent digestibility of dietary nitrogen, EAA, NEAA, and P, but the coefficient of total tract and ilea apparent digestibility of dietary GE and O.M were not affected.
Therefore, The agreement of physicochemical properties as nutrients of soybean meal after micronization was improved significantly. The mechanochemica effects in the micronizing processs of soybean meal have functions of reducing the negative effects of macromolecule protein and improving the efficiency of nutrients.
引文
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