• Asian-Australasian Journal of Animal Sciences
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• 제25권11호
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• pp.1559-1567
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• 2012

The objective of this study was to evaluate ruminal degradability and intestinal digestibility of crude protein (CP) and amino acids (AA) in hempseed cake (HC) that were moist heat treated at different temperatures. Samples of cold-pressed HC were autoclaved for 30 min at 110, 120 or $130^{\circ}C$, and a sample of untreated HC was used as the control. Ruminal degradability of CP was estimated, using the in situ Dacron bag technique; intestinal CP digestibility was estimated for the 16 h in situ residue using a three-step in vitro procedure. AA content was determined for the HC samples (heat treated and untreated) of the intact feed, the 16 h in situ residue and the residue after the three-step procedure. There was a linear increase in RUP (p = 0.001) and intestinal digestibility of RUP (p = 0.003) with increasing temperature during heat treatment. The $130^{\circ}C$ treatment increased RUP from 259 to 629 g/kg CP, while intestinal digestibility increased from 176 to 730 g/kg RUP, compared to the control. Hence, the intestinal available dietary CP increased more than eight times. Increasing temperatures during heat treatment resulted in linear decreases in ruminal degradability of total AA (p = 0.006) and individual AA (p<0.05) and an increase in intestinal digestibility that could be explained both by a linear and a quadratic model for total AA and most individual AA (p<0.05). The $130^{\circ}C$ treatment decreased ruminal degradability of total AA from 837 to 471 g/kg, while intestinal digestibility increased from 267 to 813 g/kg of rumen undegradable AA, compared with the control. There were differences between ruminal AA degradability and between intestinal AA digestibility within all individual HC treatments (p<0.001). It is concluded that moist heat treatment at $130^{\circ}C$ did not overprotect the CP of HC and could be used to shift the site of CP and AA digestion from the rumen to the small intestine. This may increase the value of HC as a protein supplement for ruminants.

• 한국식품과학회지
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• 제46권2호
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• pp.180-188
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• 2014

본 실험에서는 coenzyme $Q_{10}$을 cyclodextrin, starch를 이용하여 각각 복합체를 형성하고 형성된 복합체의 용해도 및 구조적 특성을 확인하였다. Starch 복합체는 용해 온도가 증가할수록 복합체 및 복합체내의 coenzyme $Q_{10}$의 용해도가 유의적으로 증가하는데 비해 cyclodextrin 복합체는 $37^{\circ}C$에서 coenzyme $Q_{10}$의 최대 용해도를 보였으며 이후 $50^{\circ}C$에서는 강하게 aggreagation이 일어났고, $80^{\circ}C$에서는 약해진 결합에 의해 복합체가 깨짐으로써 coenzyme $Q_{10}$이 물 위에 뜨는 형상을 나타내었다. 두 복합체의 구조적 차이를 FT-IR, XRD, DSC를 통하여 확인한 결과 cyclodextrin 복합체는 coenzyme $Q_{10}$의 isoprenoid chain에 주로 포접이 되어 있는데 반해 starch 복합체는 coenzyme $Q_{10}$의 isoprenoid chain 뿐만 아니라 benzoquinone ring에도 포접되어 있는 것을 확인하였고, 또한 starch 복합체가 cyclodextrin 복합체에 비해 coenzyme $Q_{10}$ 무정형영역이 더 크게 증가되어 있는 것을 확인하였다. In vitro simulated digestion model을 통하여 각 소화기관 별 복합체의 방출 패턴을 확인 한 결과 두 복합체 모두 구강, 위장의 효소 및 조건에 비해 소장의 효소와 조건에서 유의적으로 크게 coenzyme $Q_{10}$의 방출이 확인되었다. 따라서 coenzyme $Q_{10}$은 cyclodextrin, starch와 포접되어 복합체를 형성함으로서 생체이용율의 향상을 기대할 수 있다.