1291
Correlating Molecular Spectroscopy and Chemometrics to Explore Carbohydrate Utilization of Co-products from Bio-Fuel and Bio-Brewing Processing
Co-products from bioethanol and brewing industry are excellent resources of protein and energy. Conventional studies often focus on traditional “wet” nutritional profiles. To date, there is little research on the relationship between carbohydrate molecular structural and nutritional values of the co-products. In this study, five kinds of corn DDGS and two kinds of barley DDGS with different batches were collected from different manufacturers in the north of China. The objectives of this project were to investigate the correlation between carbohydrate molecular structure and nutritional values, in terms of the carbohydrate chemical profile, true digestible nutrient, energy values, and digestion. The result showed that acid detergent fiber content in corn DDGS and barley DDGS had negative correlation (P<0.05) with structural carbohydrate peak area, cellulose compounds, and carbohydrate component peaks. The correlation between carbohydrate peak area and true digestible neutral detergent fiber (tdNDF) were negative (P<0.05). Spectral peak area of cellulose compounds, carbohydrate peak area had negative correlations (P<0.05) with the dry matter content. There were no correlation between carbohydrate spectral intensities and energy values, carbohydrate sub-fractions partitioned and digestion. The results indicate that carbohydrate spectral profiles are highly associated with carbohydrate utilization in co-products from bio-fuel and bio-brewing processing.
Keywords: carbohydrate nutritional values, molecular spectral features, carbohydrate molecular structure