Effect of processing technology on the activity of enzyme preparation
The enzyme preparation is a biocatalyst with very high catalytic efficiency, and its catalytic efficiency is many times higher than that of a general inorganic catalyst. However, the activity of the enzyme preparation is highly susceptible to external objective factors, such as pressure, temperature, humidity, etc., which easily change the activity of the enzyme preparation, greatly affecting its catalytic effect. At this stage, feed granulation and expansion have become the mainstream of feed processing. Most of the feeds currently on the market have been processed through processing. Through the analysis of feed processing technology and processing links, the effect of feed processing technology on the activity of enzyme preparations is explained, the processing quality of feed is improved, and the development of animal husbandry in China is promoted.
1 Production process of feed processing technology
1.1 Granulation production of feed processing. In the production process of pelletizing pellets, a certain amount of water is first added for steam modulation to achieve the purpose of increasing the feed temperature. At the same time, the friction between the various substances in the feed, the friction between the feed and the stamper and the die hole can also serve to improve the feed temperature. In this case, the feed pellet temperature will reach about 90 °C, even Reach the boiling point. In general, the temperature of the steam modulation is generally not lower than 30 ° C, because only at this temperature can the feed ingredients be adequately treated.
1.2 Puffing production of feed processing. In the production process of feed expansion, the expansion temperature can be increased to 200 ° C by extrusion, but such a high temperature residence time is relatively short, generally about 7 s. In the production process of floating aquatic feed, a certain amount of water is first added to make the final water and steam form a 1:8 state. The feed has a pressing force of 3.55 MPa through the die, a temperature of 126 to 140 ° C, and a moisture content of 26 ° C.
2 Factors affecting the activity of enzyme preparations in the process of feed processing
Enzyme preparations are very common and highly catalytic catalysts. Like any other protein, external changes can have a huge impact on them, such as temperature, humidity and pressure. When the feed is processed, the temperature will reach about 200 °C at some stage, and such high temperature will change the activity of the enzyme preparation. Along with the high temperature, there is a certain amount of water addition, an excessive pressure space, etc., which causes changes in the protein structure inside the enzyme preparation, and the internal molecular space structure is denatured. Under such external conditions, the activity of the enzyme preparation is greatly affected.
2.1 Temperature and temperature have the greatest influence on the activity of the enzyme preparation. In the feed processing technology, the activity of the enzyme preparation changes differently due to the staged temperature change. When the temperature rises, the protein in the enzyme preparation reacts with other biochemical elements. When the temperature rises to a certain limit, the protein activity inside the enzyme preparation will mutate or even be lost. The temperature changes in the enzyme preparation and feed processing process are mainly divided into the following two categories. One type is non-digestive enzymes. The types of non-digestive enzymes are mainly divided into cellulase, hemicellulase, pectinase, phytase, tannase and glucanase. The source and temperature of these enzymes are: Trichoderma viride 45-65 ° C, Trichoderma 45～50 °C, Trichoderma koningii 40～55°C, Aspergillus niger 40～50°C, Bacillus subtilis 40～50°C, Trichoderma 40～50°C, Rhizopus 40～50°C, Aspergillus niger 40～50°C , Aspergillus niger 40 ~ 50 ° C, Aspergillus oryzae 40 ~ 50 ° C, Aspergillus oryzae 40 ~ 50 ° C, Aspergillus niger 55 ~ 70 ° C, Trichoderma 50 ~ 60 ° C. The other type is digestive enzymes. The types of digestive enzymes are mainly divided into protein, saccharification enzyme and amylase. The sources and temperatures of these enzymes are: AS1398 Bacillus subtilis 35-40 °C, Bacillus subtilis 45-50 °C, Aspergillus niger 50-60 °C, Rhizopus 50~ 60 ° C, Aspergillus niger, 50 to 60 ° C.
2.2 Humidity During the processing of feed, the effect of moisture on the activity of the enzyme preparation is also very obvious. The moisture content is high, and the protein inside the enzyme preparation will change the internal structure due to the tension of the feed surface. The components of the protein will be dispersed on the open surface of the feed, especially in the area with relatively more water. In the process of feed production and processing, more water, plus pressure and speed will produce more foam, more foam will also affect the structure of the protein inside the enzyme preparation. Under normal circumstances, when the humidity is 90, the activity of the enzyme preparation is relatively stable, but under the same humidity, while providing steam, the enzyme preparation is rapidly deactivated.
2.3 The influence of pressure and pressure on enzyme preparations can not be ignored, and the relationship between people has a long history. At this stage, it is known that pressure has an important influence on the molecular structure and substrate inside the enzyme preparation. It can be proved by experiments that increasing the pressure can stimulate the activity of the enzyme preparation. It is generally believed that the pressure increase will change the volume and structure of the protein inside the enzyme preparation. And the active site of the enzyme preparation. Increasing the pressure slows down the protein reaction inside the enzyme preparation, which indicates an increase in the active volume of the enzyme preparation and an increase in catalytic performance.
3 Conclusion
The feed processing process involves multiple links, temperature changes, changes in humidity, and constant changes in pressure generated by processing, all of which have an effect on the activity of the enzyme preparation. At present, the whole processing of feed processing tends to be granulated, so the enzyme preparation participates in the whole process of feed processing. Since the feed processing process changes more, the activity of the enzyme preparation is also greatly affected. In this paper, the effects of feed processing technology on the activity of enzyme preparations were expounded through the analysis of various changes in feed processing.
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