程译锋¹，过世东²
（1 江苏正昌集团有限公司，溧阳 213300；2 江南大学食品学院，无锡 214122）

摘要：试验采用胃蛋白酶-胰蛋白酶两步法和β-淀粉酶法分别测定饲料蛋白质体外消化率和淀粉糊化度，探讨了膨化工艺参数对二者的影响。试验结果表明：物料水分含量、喂料速度、螺杆转速和机筒温度的适度增加都使淀粉糊化度、蛋白质体外消化率增大；机筒温度过高反而使蛋白质体外消化率减小。适宜的膨化条件为：调质后水分26%~30%，喂料速度30~60 r/min，螺杆转速150~250 r/min，机筒温度120~135 ℃。在此条件下，饲料的淀粉糊化度为90%~92%，蛋白质体外消化率为90%~92%。

关键词：饲料；膨化；蛋白质体外消化率；淀粉糊化度

Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff
CHENG Yi-feng, GUO Shi-dong
( Jiangsu Zhengchang Group Co.,Ltd., Liyang Jiangsu 213300, China;
School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu 214122, China )

Abstract: A trial on the effect of expanding parameter on protein digestibility and starch gelatinization of feedstuff was was carried out with in-vitro incubation with pepsin-trypsin and β-amylase respectively. The results indicated that: starch gelatinization and protein digestibility both increased on account of suited increasing moisture content, feed rate, screw speed, and barrel temperature; exceed high barrel temperature decreased protein digestibility contrarily. The suited expanding condition was: moisture content 26%~30%, feed rate 30~60 r/min, screw speed 150~250 r/min, barrel temperature 120~135 ℃. At such condition, starch gelatinization was 90%~92%, protein digestibility was 90%~92%.

Key words: feed; expanding; in-vitro protein digestibility; starch gelatinization

基金项目：浙江省国内科技合作与成果引进转化项目：新型安全特种水产饲料研发及产业化（2007d70SA450004）

作者简介：程译锋（1984—），男，硕士研究生，研究方向：动物营养与饲料科学。

通讯作者：过世东（1953—），男，教授，博士生导师，研究方向：动物营养与饲料科学。E-mail: guosd@jiangnan.edu.cn

（来源：《渔业现代化》2009，36（6）：54-59）