调质对饲料中酶制剂活力的影响

从饲料在调质过程中的调质参数、酶制剂种类和酶制剂的加入形式对酶活的变化规律进行了研究。结果表明:①调质过程中,酶活的损失随着温度、水分和时间的增加而加剧,而且,时间与酶活损失呈线性关系。调质参数对蛋白酶影响大于淀粉酶的影响。调质温度为60～90℃,蛋白酶损失率为1.8%～18.0%、淀粉酶损失率为0%～3.8%;当水分质量分数从15%增加至18%,蛋白酶活力损失率从7.3%增至18.0%,而淀粉酶活力损失率从0.5%增至6.1%;调质240 s后,淀粉酶、蛋白酶活力分别损失5.2%、26.1%;②在相同调质条件下,复合酶中蛋白酶损失率比单体蛋白酶要小;③在调质过程中,添加的酶制剂粉碎越细,损失率就越大,耐热性也越差。

Conditioning to feed enzyme preparation vigor of the influence

This paper studied the influence of conditioning parameters,types of enzyme preparations and different ways of adding on the activity of feed enzyme preparation in the progress of conditioning.The results showed that:①During the preparation process,the losses of enzyme activity are enhanced with the increase of temperature moisture and time,furthermore,time and the loss of enzyme activity exhibit a linear relationship.In addition,conditioning parameters showed more remarkable effect on the protease than amylase.When the condition temperature was 60～90 ℃,the activity losses of protease and amylase were 1.8%～18.0% and 0%～3.8%,respectively;As the moisture content increased from 15 to 18%,the activity loss of protease enzyme increased 7.3% to 18%,while amylase increases from 0.5% to 6.1%.After 240 s of conditioning,the loss of protease and amylase were 5.2% and 26.1%,respectively.②Under the same condition,the loss rate of protease in complex enzyme preparation was smaller than that in monomeric one;③The smaller the particle enzyme added,the greater the loss rate and the worse the heat resistance.