玉米秸秆不同部位的蛋白质营养价值与其分子结构相关关系的研究

doi:doi: 10.11843/j.issn.0366-6964.2016.08.009

摘要/Abstract

摘要：

本试验旨在探求玉米秸秆不同部位蛋白质营养价值与其分子结构是否存在相关关系。采用常规化学分析方法并结合美国康奈尔大学净碳水化合物和净蛋白质体系（CNCPS）对玉米秸秆不同部位（苞叶、叶片、叶鞘、茎皮和茎髓）的蛋白质化学成分（粗蛋白(CP)、中性洗涤不溶蛋白(NDICP)、酸性洗涤不溶蛋白(ADICP)、非蛋白氮(NPN)、可溶性蛋白(SCP)）及CNCPS中的蛋白组分（瞬时降解含氮部分（PA）、快速降解蛋白（PB1）、中速降解蛋白（PB2）、慢速降解蛋白（PB3）和不可降解蛋白（PC）)进行测定，同时利用傅里叶变换红外光谱分析技术（FTIR）分析样本的蛋白质分子结构（酰胺Ⅰ带、酰胺Ⅱ带、α-螺旋、β-折叠），进而探求两者之间的相关关系。试验结果表明，玉米秸秆不同部位的蛋白质营养价值存在显著差异（P<0.05），其中叶片的CP和NDICP最高（分别为8.78%和3.11%），而CNCPS中的PA、PB3及PC组分在不同部位也存在明显的不同（P<0.05）。通过FTIR光谱扫描后，发现玉米秸秆5个部位的蛋白分子结构之间同样存在显著差异（P<0.05），并且光谱参数与蛋白质营养价值存在明显的相关关系（P<0.05），利用酰胺Ⅰ带与酰胺Ⅱ带峰高比以及α-螺旋与β-折叠峰高比、酰胺Ⅱ带峰值可以有效地预测CP含量（R²=0.804 7）、NDICP含量（R ²=0.949 4）、ADICP含量（R²=0.600 9）以及蛋白组分中PC部分的含量（R2=0.647 1）。综上所述，玉米秸秆不同部位的蛋白质营养价值及分子结构都存在明显的差异，并且二者存在显著的相关关系。

关键词: 玉米秸秆, 蛋白质营养价值, 蛋白质分子结构, FTIR, 相关性

Abstract:

The objective of this study was to determine whether there was a relationship between protein nutritive values and protein molecular structures at different sections of corn stover.The protein chemical profiles (CP，NDICP，ADICP，NPN，SCP) and CNCPS protein sub-fractions (PA，PB1，PB2，PB3，PC) at different sections of corn stover (ear husk，leaf blade，leaf sheath，stem rind and stem pith) were determined by conventional chemical analysis method and the Cornell Net Carbohydrate and Protein System (CNCPS)；and the spectral parameters of protein molecular structures (including Amide I，Amide II，α-helix，β-sheet) were also analyzed by using the Fourier Transform Infrared Spectroscopy (FTIR).Then the relationship between them was evaluated in this study.The results showed that there were significant differences in the protein nutritive values at different sections of corn stover (P<0.05).The leaf blade had the highest level in CP and NDICP (8.78% and 3.11%，respectively).The sub-fractions such as PA，PB3 and PC were also significantly altered at different sections of corn stover(P<0.05).By FTIR scanning，the protein molecular structures significantly differed among all corn stover sections(P<0.05).Subsequently，obvious correlations were found between protein chemical profiles，protein sub-fractions and protein molecular structures(P<0.05).The content of CP (R ²=0.804 7)，NDICP (R ²=0.949 4)，ADICP (R ²=0.600 9) and PC (R ²=0.647 1) might be predicted by using the peak height ratio of Amide I to Amide II and the peak height ratio of α-helix to β-sheet and peak value of Amide II.It could be concluded that both protein nutritive values and the protein molecular structures were significantly different at different sections of corn stover；and strong relationships between nutritive values and spectral parameters were also observed in this study.

Key words: corn stover, protein nutritive value, protein molecular structure, FTIR, correlation

中图分类号:

S513
S501

丁雪，张幸怡，郝小燕，王晓帆，薛世崇，王明君，李仲玉，张永根，辛杭书. 玉米秸秆不同部位的蛋白质营养价值与其分子结构相关关系的研究[J]. 畜牧兽医学报, 2016, 47(8): 1592-1600.

DING Xue，ZHANG Xing-yi，HAO Xiao-yan，WANG Xiao-fan，XUE Shi-chong，WANG Ming-jun，LI Zhong-yu，ZHANG Yong-gen，XIN Hang-shu. Protein Molecular Structure in Relation to Protein Nutritive Values at Different Sections of Corn Stover[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2016, 47(8): 1592-1600.

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