期刊论文

Effects of Corn Variety and Starch Retrogradation on Infrared Spectroscopy Structure and in Vitro Fermentation Parameters

中文

动物营养学报

1006-267X

2021

33

07

3980-3993

10.3969/j.issn.1006-267x.2021.07.039

湖南创新型省份建设专项经费资助（湖南省重点研发计划项目2020NK2049，创新省份建设专项2019RS3021）； 中科院STS（KFJSTS-ZDTP-075）；

本校为其他机构

本试验旨在研究不同玉米品种[普通玉米和高直链淀粉玉米(简称高直玉米) ]和淀粉老化处理对其营养成分、傅里叶变换红外光谱( FTIR)分子结构以及体外发酵参数的影响,并探索玉米FTIR分子结构参数与体外发酵特征的相关关系。结果表明,玉米品种和淀粉老化处理对部分FTIR结构参数、体外发酵总挥发性脂肪酸( VFA)含量和丁酸占比存在显著交互作用(P

The experiment was conducted to analyze different corn varieties (normal corn and high amylose corn) and starch retrogradation on feed nutrients, Fourier transform infrared spectroscopy (FTIR) molecular structure and in vitro fermentation parameters, and to explore the correlation between FTIR molecular structure parameters and in vitro fermentation characteristics of corns. The results showed that there were significant interactions between corn variety and starch retrogradation on sectional FTIR structure parameters, total volatile fatty acid...