不同处理对麻疯树籽仁粕蛋白质营养价值的影响

doi:10.16431/j.cnki.1671-7236.2018.03.016

Abstract

Abstract:

This experiment was conducted to investigate the effects of different treatments on the protein nutritive value of Jatropha curcas kernel meal (JCKM).The deoiled JCKM was used as material and treated by dry-heat treatment,moisture-heat treatment,thermo-chemical treatment and microbial fermentation treatment,respectively.The effects of different treatments on nutritional ingredients,protein solubility (PS) and in vitro crude protein digestibility (IVCPD) were evaluated.The results showed that the crude protein of JCKM in microbial fermentation treatment group was significantly higher than that of the other groups (P < 0.05).The crude fiber of JCKM in microbial fermentation treatment group was significantly lower than the thermo-chemical treatment group (P < 0.05),and there were no significant difference among the other groups (P > 0.05).There was no significant difference of Ca content among different treatments (P > 0.05).The TP of JCKM in microbial fermentation treatment group was significantly higher than the other groups (P < 0.05).The contents of Gly,Arg,Cys,Val and Ile of JCKM in microbial fermentation treatment group were higher than that of the other groups.The PS of JCKM in dry-heat treatment,microbial fermentation treatment and control groups were significantly higher than that in moisture-heat treatment and thermo-chemical treatment groups (P < 0.05).The IVCPD of JCKM in microbial fermentation treatment group was significantly higher than that in the other groups (P < 0.05).It was concluded that after microbial fermentation,CP content in JCKM was increased and amino acid composition was more balanced, indicating that it was a feasible and effective treatment method.

Key words: Jatopha curcas kernel meal (JCKM); protein solubility; in vitro crude protein digestibility; amino acid

CLC Number:

S816.6

XIE Kan, LI Qingqing, WU Peifu, YANG Yajin, CHEN Fenfen, ZHOU Jielong, GUO Aiwei. Effects of Different Treatments on the Protein Nutritive Value of Jatropha curcas Kernel Meal[J]. , 2018, 45(3): 682-689.

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Effects of Different Treatments on the Protein Nutritive Value of Jatropha curcas Kernel Meal

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