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    Home > Food News > Enzyme News > The characteristics of different enzyme synthases and their application in feed production.

    The characteristics of different enzyme synthases and their application in feed production.

    • Last Update: 2020-07-29
    • Source: Internet
    • Author: User
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    The application effect of feeding enzyme preparation is now unquestionable, it can not only improve digestion and utilization rate, improve the production performance of livestock and poultry, but also reduce the nitrogen and phosphorus inthereure of livestock and poultry, protect the soil from pollution, so the feeding enzyme preparation as a kind of high-efficiency, non-toxic side effects and environmentally friendly "green", in the 21st century will have a very broad application prospects

    iEN

    although the role of enzyme preparation has been recognized, but because of the particularity of enzyme preparation production, such as the use of different strains, different production methods (solid fermentation or liquid fermentation), the final product measurement conditions of the huge differences to the vast number of enzyme users have brought a certain degree of difficulty, it is difficult to simply judge from the surface which enzyme preparation products are suitable for themselves

    So we should at least consider the following factors when deciding to use the type of enzyme: iEN

    must first take into account the composition of yes, mainly the following factors: the type of grain and protein, the ratio of grains and proteins, and the level of anti-nutrient factors in grains and proteins

    The second factor taking into account is the animal itself, especially the age factor and variety

    iEN

    generally recommended combinations of these: using xylitose in alacite-rich;iEN

    different enzymes and their substrate characteristics iEN

    a major feature of the enzyme action is the specificity of the substrate, so first of all, there should be a preliminary understanding of the substrate of its action

    At present, domestic enzyme preparations mainly include the digestion of non-starch polysaccharides enzymes, amylase, protease and so on

    The characteristics of the above non-starch polysaccharides and their corresponding substrates are described in this section

    iEN

    non-starch polysaccharides NSP, which consists mainly of xylitose, arabic polysaccharides, semi-lactose and glutaine and glucan, which have a strong anti-nutritional effect

    These anti-nutritional effects severely affect these use, and Arabinoxylans AX are the leading anti-nutrient factors in wheat, bare wheat, barley and processed by-products used

    In barley and oats, the anti-nutrient factor is mainly composed of beta-glucan and arabic xylitose

    iEN

    1.1 alacite iEN

    alacite is the most important ingredient in NSP

    Alacitaly is a skeleton structure of xylitose molecules connected by beta-(1,4) bonds

    The linear long chain structure of this xylitomolecule molecule is its basic skeleton

    Because of the different sources, the linear branching chain formed by different components may also be connected to the straight chain

    iEN

    is best known for its increased stickiness, mainly because of its powerful water absorption

    Increased viscosity makes mixing with digestive enzymes and bile salts very difficult, and the absorption efficiency of nutrients is greatly affected, along with increased microbial activity, and there is reason to believe that this is also an important reason for the poor growth performance of high-level Arabic xylitose-food feeding animals

    One possible explanation is that these microorganisms compete with their hosts for nutrients

    Intestinal microbes can also transport bile salts that play an important role in fat digestion

    In addition, the changes in intestinal morphology are also an important anti-nutritional effect of AX, which reduces the absorption of the intestinal tract

    Finally, AX's water absorption capacity also leads to increased viscosity and moisture in the excreta

    the second important anti-nutrition effect of iEN

    AX is that it forms a layer of encapsulation as a component of the cell wall, encased in a large number of well-used nutrients such as starch and protein, or chemical bonds between the branch structure and nutrients

    These wrapped nutrients will not be fully utilized by the animal's intestines

    iEN

    1.2 xylitose iEN

    is the most used enzyme, from the source of the fungal xylitose and bacterial xylitose, from the way of action, but also includes exciligate lygtoida and endogenous xylitose

    iEN

    internal cut-out 1,4-beta-xylitose that breaks down xylitose polymers into short chains

    This internal cut activity quickly reduces the viscosity of the ate and releases the nutrients that are wrapped

    Therefore, this enzyme is the most important enzyme to eliminate the anti-nutritional effects of AX

    Excheic xylitose only works at the end of AX

    iEN

    1.3 beta-glucan iEN

    beta-glucan is a polymer that d-glucose is connected by the beta-(1-3) and beta-4 bonds

    Because they are water-soluble, they do not result in too complex structures

    iEN

    low concentrations of beta-glucan seofs only act directly with water molecules to retain moisture

    But when the concentration increases, it reacts with each other to form a mesh structure (gel)

    Therefore, high concentrations of beta-glucan can lead to increased viscosity of the intestinal content

    The anti-nutritional effects of increased viscosity have been elaborated in alacite

    iEN

    1.4 beta-glucanase: iEN

    similar to algedoxase, to eliminate the viscosity effect of beta-glucan, it is necessary to have its long chain hydrolyzed into a shorter short chain

    The most effective method is to use endocetic beta-glucanase

    iEN

    1.5 cellulose iEN

    cellulose is a linear macromolecular substance made up of D-glucose combined with beta-1, 4 glycoside bonds

    Each molecule cellulose contains 800 - 1200 glucose molecules, which can easily form hydrogen bonds within the molecular chain, between the bonds and between the molecular chains and the surface molecules

    Common livestock such as grains, beans, wheat and pastures contain large amounts of cellulose and are often combined with hemicellulose, pectin and other substances

    In addition to ruminants can use a portion of cellulose, single-stomach animals such as, etc

    can not use cellulose

    iEN

    1.6 cellulase iEN

    cellulase is a complex enzyme consisting of a variety of hydrolyzy enzymes, which are divided into three main categories according to their enzyme functions: glucolyse endoscose, glucotose extrosozyase and beta-glucosalyse

    Cellulose hydrolysised under the synergy of these 3 enzymes

    iEN

    cellulase can break the walls of plant cells to expose the protoplasm in the cell and further degrade it

    The digestion rate of intracellular substances is improved, thus effectively improving the effective energy value, which can supplement the deficiency of endogenous enzymes in herbivores

    Adding cellulase agents can significantly improve the digestion utilization rate of coarse fibers in herbivores

    In addition, for single-gastric animals, cellulase improves the digestive tract environment and increases acidity to activate the stomach protease

    Eliminate anti-nutrient factors, reduce the viscosity of materials, promote the diffusion of endoenzymes, increase the digestion and absorption of nutrients

    iEN

    1.7 glycosaciEN

    glycoulita, or semi-lactose glycoulita, which is high in the pie meal and higher in soy meal than in other commonly used

    iEN

    for poultry and for poultry, glucolyse reduces the digestion rate of the meal, even a very low concentration of glycous sugar reduces the absorption of glucose in the intestines, resulting in reduced carbohydrate metabolism by disturbing the secretion of insulin and the production of insulin-like growth factors

    It also reduces the absorption of fats and amino acids, reducing the absorption of water and resulting in increased fecal moisture content

    iEN

    1.8 glycous polysesome iEN

    glycoglutase is a type of hemicellucellase, it can effectively break down the glycosalyse in the dross, although glucosugar can not be directly absorbed by the animal body, but can participate in the body's neuroendocrine, affecting metabolism

    The roles of glycous polysaccharides include: improving the energy utilization of the pie and reducing the degree of variation in animal weight

    And the smaller the animal weight, the easier the role of the enzyme is reflected, can effectively block bacteria and parasites on the intestinal attack, improve animal health level

    iEN

    1.9 pectin iEN

    pectin is a polysaccharide component found in plant tissues, mainly composed of semi-lactose aldehyde acid and its methyl esters, which together with cellulose on the plant's structural effect

    iEN

    1.10 pectin enzyme iEN

    pectin astrosterase, hydrolysase and lysase enzyme three components, respectively, to the pectin to solve ester, hydrolysis, lysis, to produce semi-lactolic aldehyde acid and oligopoly semi-lactose aldehyde acid, unsaturated semi-lactose acid and polysemiaxalyse, and finally break down plant structure, release nutrients

    iEN

    conclusion: iEN

    enzyme preparation in China is still in the initial stage of development, there are still many problems need to be solved by enterprises and production enterprises together, but the use of enzyme preparations in the future will inevitably become the first choice of enterprises

    The emergence of xylolyse, beta-glucanase, cellulase and glucolysase provides a new choice for users, and it is certain that it will certainly be the direction of the development of enzymes

    iEN

    the application effect of the forage formulation is now unquestionable, it can not only improve digestion and utilization rate, improve the production performance of livestock and poultry, but also reduce the nitrogen and phosphorus excretion in livestock and poultry, protect the soil from pollution, so the feeding enzyme as a kind of high-efficiency, non-toxic side effects and environmentally friendly "green", in the 21st century will have a very broad application prospects

    iEN

    although the role of enzyme preparation has been recognized, but because of the particularity of enzyme preparation production, such as the use of different strains, different production methods (solid fermentation or liquid fermentation), the final product measurement conditions of the huge differences to the vast number of enzyme users have brought a certain degree of difficulty, it is difficult to simply judge from the surface which enzyme preparation products are suitable for themselves

    So we should at least consider the following factors when deciding to use the type of enzyme: iEN

    must first take into account the composition of yes, mainly the following factors: the type of grain and protein, the ratio of grains and proteins, and the level of anti-nutrient factors in grains and proteins

    The second factor taking into account is the animal itself, especially the age factor and variety

    iEN

    generally recommended combinations of these: using xylitose in alacite-rich;iEN

    different enzymes and their substrate characteristics iEN

    a major feature of the enzyme action is the specificity of the substrate, so first of all, there should be a preliminary understanding of the substrate of its action

    At present, domestic enzyme preparations mainly include the digestion of non-starch polysaccharides enzymes, amylase, protease and so on

    The characteristics of the above non-starch polysaccharides and their corresponding substrates are described in this section

    iEN

    non-starch polysaccharides NSP, which consists mainly of xylitose, arabic polysaccharides, semi-lactose and glutaine and glucan, which have a strong anti-nutritional effect

    These anti-nutritional effects severely affect these use, and Arabinoxylans AX are the leading anti-nutrient factors in wheat, bare wheat, barley and processed by-products used

    In barley and oats, the anti-nutrient factor is mainly composed of beta-glucan and arabic xylitose

    iEN

    1.1 alacite iEN

    alacite is the most important ingredient in NSP

    Alacitaly is a skeleton structure of xylitose molecules connected by beta-(1,4) bonds

    The linear long chain structure of this xylitomolecule molecule is its basic skeleton

    Because of the different sources, the linear branching chain formed by different components may also be connected to the straight chain

    iEN

    is best known for its increased stickiness, mainly because of its powerful water absorption

    Increased viscosity makes mixing with digestive enzymes and bile salts very difficult, and the absorption efficiency of nutrients is greatly affected, along with increased microbial activity, and there is reason to believe that this is also an important reason for the poor growth performance of high-level Arabic xylitose-food feeding animals

    One possible explanation is that these microorganisms compete with their hosts for nutrients

    Intestinal microbes can also transport bile salts that play an important role in fat digestion

    In addition, the changes in intestinal morphology are also an important anti-nutritional effect of AX, which reduces the absorption of the intestinal tract

    Finally, AX's water absorption capacity also leads to increased viscosity and moisture in the excreta

    the second important anti-nutrition effect of iEN

    AX is that it forms a layer of encapsulation as a component of the cell wall, encased in a large number of well-used nutrients such as starch and protein, or chemical bonds between the branch structure and nutrients

    These wrapped nutrients will not be fully utilized by the animal's intestines

    iEN

    1.2 xylitose iEN

    is the most used enzyme, from the source of the fungal xylitose and bacterial xylitose, from the way of action, but also includes exciligate lygtoida and endogenous xylitose

    iEN

    internal cut-out 1,4-beta-xylitose that breaks down xylitose polymers into short chains

    This internal cut activity quickly reduces the viscosity of the ate and releases the nutrients that are wrapped

    Therefore, this enzyme is the most important enzyme to eliminate the anti-nutritional effects of AX

    Excheic xylitose only works at the end of AX

    iEN

    1.3 beta-glucan iEN

    beta-glucan is a polymer that d-glucose is connected by the beta-(1-3) and beta-4 bonds

    Because they are water-soluble, they do not result in too complex structures

    iEN

    low concentrations of beta-glucan seofs only act directly with water molecules to retain moisture

    But when the concentration increases, it reacts with each other to form a mesh structure (gel)

    Therefore, high concentrations of beta-glucan can lead to increased viscosity of the intestinal content

    The anti-nutritional effects of increased viscosity have been elaborated in alacite

    iEN

    1.4 beta-glucanase: iEN

    similar to algedoxase, to eliminate the viscosity effect of beta-glucan, it is necessary to have its long chain hydrolyzed into a shorter short chain

    The most effective method is to use endocetic beta-glucanase

    iEN

    1.5 cellulose iEN

    cellulose is a linear macromolecular substance made up of D-glucose combined with beta-1, 4 glycoside bonds

    Each molecule cellulose contains 800 - 1200 glucose molecules, which can easily form hydrogen bonds within the molecular chain, between the bonds and between the molecular chains and the surface molecules

    Common livestock such as grains, beans, wheat and pastures contain large amounts of cellulose and are often combined with hemicellulose, pectin and other substances

    In addition to ruminants can use a portion of cellulose, single-stomach animals such as, etc

    can not use cellulose

    iEN
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