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Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes.

ABSTRACT: The interaction mechanism and digestibility of bovine skin protein (BSP)/corn starch (CS) blend complexes prepared by single screw extrusion were investigated. The effects of temperature and BSP/CS ratios on the physicochemical properties of BSP/CS blend complexes were analyzed. The results showed that the BSP/CS blend complexes extruded at a ratio of 3:7 had higher bulk density, texture and RVA viscosity compared with that of 7:3 and 5:5. It was mainly because the CS improved the formation of BSP/CS gel network structure through the screw extrusion. BSP and CS achieved an optimal entanglement at this ratio, potentially making pets play longer. The interaction between the -COOH of CS and the -NH3 of BSP during the process of extrusion was detected. The micrograph of blend system at ratio of 5:5 showed looser and special mosaic structure compared with other ratios, and further led to greater digestion rate. So we can design products with digestibility or longer play time by adjusting different proportions.

SUBMITTER: Niu F

PROVIDER: S-EPMC7026338 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes.

Niu Fuge F Li Mengya M Fan Jiamei J Kou Mengxuan M Han Beijing B Pan Weichun W

Journal of food science and technology 20191024 3

The interaction mechanism and digestibility of bovine skin protein (BSP)/corn starch (CS) blend complexes prepared by single screw extrusion were investigated. The effects of temperature and BSP/CS ratios on the physicochemical properties of BSP/CS blend complexes were analyzed. The results showed that the BSP/CS blend complexes extruded at a ratio of 3:7 had higher bulk density, texture and RVA viscosity compared with that of 7:3 and 5:5. It was mainly because the CS improved the formation of B ...[more]

PMID: 32123425

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Project description:Two separate experiments were carried out to evaluate the effects of incremental doses of 10 exogenous endo-acting α-amylase and exo-acting glucoamylase; 1LAT (bacterial α-amylase), 2AK, 3AC, 4Cs4, 5Trga, 6Afuga, 7Fvga, and 10Tg (fungal α-amylases, glucoamylases, and α-glucosidase), 8Star and 9Syn (fungal amylase-mixtures; experiment 1) and three exogenous proteases; 11P14L, 12P7L, and 13P30L (bacterial proteases; experiment 2) on in vitro dry matter digestibility (IVDMD) and in vitro starch digestibility (IVSD) of mature dent corn grain using a batch culture system. Incremental doses of the exogenous enzymes (0, 0.25, 0.50, 0.75, and 1.00 mg/g of dried substrate) were applied directly to the substrate (0.5 g of ground corn, 4 mm) in sextuplicate (experiment 1) or quadruplicate (experiment 2) within F57 filter bags, which were incubated at 39 °C in buffered rumen fluid for 7 h. Rumen fluid was collected 2-3 h after the morning feeding from three lactating dairy cows and pooled. Cows were consuming a midlactation total mixed ration (TMR; 1.60 Mcal/kg DM and 15.4%; net energy of lactation and crude protein, respectively). Three independent runs were carried out for each experiment. Data were analyzed as a randomized complete block design using run as the blocking factor. Dose was used as a fixed factor while run was considered a random factor. Linear, quadratic, and cubic orthogonal contrasts were also tested. In experiment 1, enzymes 2AK, 3AC, and 10Tg did not increase (P > 0.10) IVDMD and IVSD, whereas 0.25 mg of enzymes 1LAT, 5Trga, and 8Star increased (P < 0.01) IVDMD by 23%, 47%, and 62% and IVSD by 35%, 41%, and 58%, respectively, compared with the control. Enzymes 4Cs4, 6Afuga, 7Fvga, and 9Syn linearly increased IVDMD and IVSD (P < 0.01). Greatest increases in IVDMD (82.9%) and IVSD (85.9%) resulted with 1 mg of 6Afuga compared to control. In experiment 2, the lowest dose of exogenous proteases 11P14L and 12P7L increased (P < 0.01) IVDMD by 98% and 87% and IVSD by 57% and 64%, respectively, whereas the highest dose of 13P30L increased (P = 0.02) IVDMD by 44.8% and IVSD by 30%, relative to the control. In conclusion, IVSD and IVDMD were increased by one α-amylase, certain glucoamylases, and all proteases tested, with the glucoamylase 6Afuga in experiment 1 and the neutral protease 12P7L in experiment 2, increasing IVDMD and IVSD to the greater extents. Future in vivo studies are required to validate these findings before these enzyme additives can be recommended for improving the digestibility of mature dent corn grain.

Dataset Information

Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes.

Publications

Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes.

Similar Datasets

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