中国水稻科学

中国水稻科学

• 研究简报 • 上一篇    

添加NSP酶对早籼稻谷及其糙米体外消化的影响

李卫芬; 俞颂东; 孙建义*   

  1. 浙江大学 动物科学学院, 动物分子营养学教育部重点实验室， 浙江 杭州 310029
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2004-01-10 发布日期:2004-01-10

Effect of NSP Enzymes Supplementation on Digestion of Early Rice Grain and Brown Rice in Vitro

LI Wei-fen; YU Song-dong; SUN Jian-yi*   

  1. （College of Animal Science; Zhejiang University; The Key Laboratory of Molecular Animal Nutrition; Ministry of Education; P.R. China; Hangzhou 310029; China）
  • Received:1900-01-01 Revised:1900-01-01 Online:2004-01-10 Published:2004-01-10

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摘要： 早籼稻谷及其糙米体外消化试验结果揭示，添加非淀粉多糖（NSP）复合酶制剂使早籼稻谷干物质、粗蛋白、粗脂肪和粗纤维的体外消化率分别提高了16.29%、9.10%、 10.11% 和 92.07%, 使糙米中上述营养物质的体外消化率分别提高了27.46%、26.41%、 20.67% 和 7.16%，达极显著水平；使早籼稻谷和糙米中各种氨基酸体外消化率显著提高，幅度分别为9.48%~40.79%和7.93%~41.74% 。添加NSP复合酶制剂使早籼稻谷和糙米体外消化过滤液中葡萄糖含量分别增加了69.39%和88.51%，总氨基酸含量分别增加了11.52% 和11.83%。

关键词: 稻谷, 糙米, 酶, 消化率, 非淀粉多糖复合酶, 添加剂

Abstract: The digestive experiment in vitro showed that, non- starch polysaccharide (NSP) enzymes significantly increased the digestibility of dry matter, crude protein, ether extract and crude fiber in early rice grain by 16.29%, 9.10%, 10.11% and 92.07% and in brown rice by 27.46%, 26.41%, 20.67% and 7.16%, respectively. The digestibility of amino acid in early rice grain and in brown rice were increased by 9.48-40.79% and 7.93-41.74%, respectively. Moreover, NSP enzymes could enhance glucose and total amino acid content by 69.39% and 88.51% and by 11.52% and 11.83% in digestive filtration solution of rice grain and brown rice, respectively.

Key words: rice grain, brown rice, enzymes, digestibility, non-starch polysaccharide degrading enzymes, supplementation