通过蒸汽闪爆提高羽毛粉的消化率。

Improving digestibility of feather meal by steam flash explosion.

机构信息

State Key Laboratory of Food Science and Technology, and ‡School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.

出版信息

J Agric Food Chem. 2014 Apr 2;62(13):2745-51. doi: 10.1021/jf405498k. Epub 2014 Mar 19.

DOI:10.1021/jf405498k

PMID:24617674

Abstract

Poultry feathers are available in large quantities. However, natural feathers have poor digestibility and are often considered as solid wastes. To improve the digestibility of poultry feathers, steam flash explosion (SFE) was applied to duck feathers at different pressures ranging from 0.5 to 2.5 MPa for 1 min. The pepsin digestibility, disulfide bond content, and major secondary structure component (β-sheets) of duck feathers before and after the process were examined. The results showed that SFE could effectively increase pepsin digestibility of feather meal. Under the optimal conditions (1.8 MPa for 1 min), the pepsin digestibility of exploded feather meal achieved approximately 91%, which was about 9 times higher than that of the original feathers. The pepsin digestibility was highly correlated with the degree of reduction of disulfide bonds (R(2) = 0.98) and slightly negatively correlated with β-sheet structure. SFE is an effective method to improve the bio-utilization of feather meal.

摘要

家禽羽毛的供应量很大。然而，天然羽毛的消化率较差，通常被视为固体废物。为了提高家禽羽毛的消化率，采用蒸汽闪爆（SFE）技术，在 0.5 至 2.5 MPa 的不同压力下对鸭毛进行处理 1 分钟。研究了处理前后鸭毛的胃蛋白酶消化率、二硫键含量和主要二级结构成分（β-折叠）。结果表明，SFE 可以有效提高羽毛粉的胃蛋白酶消化率。在最佳条件（1.8 MPa 处理 1 分钟）下，膨化羽毛粉的胃蛋白酶消化率达到约 91%，约为原羽毛的 9 倍。胃蛋白酶消化率与二硫键还原程度高度相关（R²=0.98），与β-折叠结构呈轻微负相关。SFE 是提高羽毛粉生物利用率的有效方法。