The inter-relationship between processing-induced molecular structure features and metabolic and digestive characteristics in hulled and hulless barley (Hordeum vulgare) grains with altered carbohydrate traits
文献类型： 外文期刊
作者：
Yan, Xiaogang
1
;
Zhang, Fangyu
1
;
Yu, Peiqiang
2
;
作者机构： 1.Jilin Acad Agr Sci, Acad Anim Sci, Gongzhuling 136100, Peoples R China
2.Univ Saskatchewan, Coll Agr & Bioresources, Dept Anim & Poultry Sci, Saskatoon, SK S7N 5AB, Canada
关键词： processing-induced molecular structure;microwave irradiation;barley grain;metabolic characteristics;nutrient delivery
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND: The present study aimed to determine the microwave irradiation (MIR)-induced changes in protein molecular structures in barley (Hordeum vulgare) grains in relation to the truly absorbable protein nutrient supply to ruminant livestock systems. Samples from hulled and hulless cultivars of barley, harvested in consecutive years from four replicate plots, were evaluated. The samples were either kept raw or were irradiated with microwaves for 3 min (MIR3) or 5min (MIR5). The truly absorbable protein nutrient supply to ruminant livestock systems was evaluated using the DVE/OEB system(DVE, truly absorbed protein in the small intestine; OEB, degraded protein balance). Molecular structure changes as a result of processing were revealed by vibrational molecular spectroscopy in themid-infrared electromagnetic radiation region.
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