摘要
利用傅立叶红外光谱方法对膨化羽毛粉结构进行分析,结果表明,膨化处理后,羽毛角蛋白中多肽链形成的索状结构发生解链,部分氢键断裂,羽毛的致密结构变得疏松,从而使其易于被消化。
The structure of expanded feather meal was analyzed by Fourier Transform Infrared Spectroscopy. The results showed that the chain structure, which was formed by polypeptide chains of feather keratin, was unwinded and some hydrogen bonds were disrupted after being expanded.
出处
《山东农业科学》
2009年第1期101-102,共2页
Shandong Agricultural Sciences
基金
山东省自然科学基金(Q2005D01)
山东省农业科学院高技术自主创新基金(2006YCX029)资助
关键词
膨化羽毛粉
傅立叶红外光谱
索状结构
氢键
Expanded feather meal
Fourier Transform Infrared Spectroscopy
Chain structure
Hydrogen bond
