Glycosidase side activity를 가진 Pectinase 처리가 옥수수 및 옥수수가공 부산물의 in vitro 소화율과 휘발성 향기성분의 변화에 대한 연구

Alternative Title
Effect of treatment of pectinase having glycosidase side activity into corn and corn by-products on in vitro digestibility and profile of volatile aroma compounds
Author(s)
엽경원
Alternative Author(s)
Kyeongwon Yeop
Advisor
이평천
Department
공학대학원 화학생명공학과
Publisher
The Graduate School, Ajou University
Publication Year
2018-02
Language
kor
Keyword
In vitro digestibilitypectinase옥수수옥수수가공부산물
Abstract
최근 곡물가의 상승에 따라 다양한 사료첨가제를 이용하여 사료의 소화율을 증가시키고 있다. 기존에 연구된 phytase나 Protease등의 연구 외 다양한 효소제의 연구가 필요한 시점이다. 또한 이러한 효소제의 평가 연구에는 다양한 방법론이 있는데 효소제를 단미사료에 첨가하여 in vivo 시험을 통하여 가축의 증체와 섭취량을 분석하여 효능을 연구하는 방법이 있는 반면 in vitro 시험으로 가상적 소화율을 분석하는 방법이 있다. 현재까지 연구된 동향은 효소제의 처리 후 섭취, 증체량에 집중 되어 있지만, 본 연구에서는 in vitro 상 소화율 평가를 통하여 목표로 하는 효소의 효능을 검증 하였고, 효소 처리 후 유효향기의 증감을 분석하여 단위동물의 섭취량에 영향을 줄 수 있을 것으로 예상 하였다. 연구에 진행된 실험은 Glycosidase side activity를 가진 Pectinase를 단미사료인 옥수수, 옥수수 글루텐 박, DDGS(Dried Distiller’s Grains with Soluble, 주정박)에 처리한 후 24시간 배양 하여 in vitro 상 소화율 평가를 진행 하였고, SPME 추출 법을 이용하여 GC-MS로 분석을 진행 유효향기 성분을 검증하였다. 효소를 처리한 후 옥수수는 3.46%의 소화율이 증가하였고, 옥수수 글루텐 박은 15.51%, DDGS는 4.83%의 소화율이 증가 하여 Pectinase 효소 처리시 소화율이 증가함을 알 수 있었다. GC-MS를 이용한 유효 향기 성분은 총 18~23개의 유효 향기성분이 유리되었으며, 그 중 아몬드향인 Furfural, 옥수수의 달콤한 향과 같은 Pyrrole-2-carboxaldehyde, 치즈향의 Butyric acid, Hexanoic acid 등의 향기가 유리되어 유효향기가 증가함을 알 수 있었다. 하지만 옥수수 글루텐 박, DDGS에서는 유해향인 Phenol, 2-Methoxy-4-vinylphenol이 증가 또는 생성 되어 Pecticnase 효소의 적절한 처리 농도가 필요 할 것으로 예상 된다. 옥수수 및 옥수수 2차 부산물에 Pectinase 처리는 사료효율 및 유효 향기를 증가 시킬 수 있을 것으로 예상 된다.
Alternative Abstract
The feed additives are used for increasing the feed efficiency due to raise the grain price on global market. It is time to research other enzyme supplements except phytase and Protease which are already developed and researched. There are many methods for evaluation these supplements. First, it could be evaluated to analysis of animals’ average daily gain and feed intake by the in vivo test. Second, these supplements would be able to evaluate from in vitro digestibility test. This test could work in artificial digestion condition which is made by some chemicals. Up to now, the research trend is focused to the in vivo test for evaluation of feed and feed additives, but this research took the in vitro digestibility test then make sure the results for target effects. After it, it was analyzed the volatile aroma compounds from the samples. In the experiment for research, the pectinase which has glycosidase side activity was treated to 3 samples. The 3 samples were corn, corn gluten meal, DDGS(Dried Distiller’s Grains with Soluble). The pectinase was treated before 24hrs and incubated. Then it was taken and analyzed for in vitro digestibility test. And the 3 samples were also taken and extracted by SPME method for volatile aroma compounds analysis. the samples which were extracted by SPME were analyzed by GC-MS. The corn which treated by Pectinase was increased the 3.46% of digestibility and the corn gluten meal was increased 15.51% of digestibility after pectinase treatment so it was the highest rate of increase for digestibility. DDGS was also increased 4.83% of digestibility. The volatile aroma compounds were isolated 18 to 23 compounds at samples. Among these compounds, furfural which is almond flavor, Pyrrole-2-carboxaldehyde of corn sweet flavor, butyric acid and hexanoic acid of cheese flavor were isolated or increased. However, the harmful compounds, Phenol and 2-Methoxy-4-vinylphenolthe were isolated or increased from corn gluten meal and DDGS. So, there is necessary to evaluate prefer concentration of pectinase for use. The treatment of pectinase could affect to increase the feed efficiency and available volatile aroma compounds
URI
https://dspace.ajou.ac.kr/handle/2018.oak/19131
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Special Graduate Schools > Graduate School of Engineering > Department of Chemical, Biological Engineering > 3. Theses(Master)
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