1. Enzymatic hydrolysis processing of soybean meal altered its structure and in vitro protein digestive dynamics in pigs
- Author
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Dapeng Wang, Honglin Du, Xiuquan Dang, Yufei Zhao, Jiaxuan Zhang, Rujie Liu, Zhenying Ge, Qingzhen Zhong, and Zewei Sun
- Subjects
enzymatic hydrolysis ,soybean meal ,protein ,structure ,digestive dynamics ,Veterinary medicine ,SF600-1100 - Abstract
IntroductionThe study evaluated the enzymatic hydrolysis processing on physicochemical properties and protein digestive dynamics of soybean meal (SBM), as well as the relationship between protein secondary structure and digestive parameters was established.MethodsScanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) were employed to analyze the microstructure and protein structure of the SBM and enzymatic hydrolysis processed soybean meal (ESBM). SBM and ESBM were incubated with pepsin at pH 3.5 and 39°C for 30 min, then with pancreatin at pH 6.8 for 0–240 min. The in vitro protein digestive dynamics were described as the release dynamics of amino acids and low molecular weight peptides (AA_LMW).ResultsThe results showed that enzymatic hydrolysis processing did not alter the chemical composition of SBM, but changed its microstructure and protein structure. After enzymatic hydrolysis processing, the size of blocky structures of SBM decreased, exhibiting a fibrous surface and a relatively loose internal structure. The β-sheet content of ESBM was lower than that of SBM (p
- Published
- 2024
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