WO1993025616A1 - Amidon encapsule pour l'alimentation de ruminants - Google Patents

Amidon encapsule pour l'alimentation de ruminants Download PDF

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Publication number
WO1993025616A1
WO1993025616A1 PCT/GB1993/001245 GB9301245W WO9325616A1 WO 1993025616 A1 WO1993025616 A1 WO 1993025616A1 GB 9301245 W GB9301245 W GB 9301245W WO 9325616 A1 WO9325616 A1 WO 9325616A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
reducing sugar
encapsulating
encapsulated
protein
Prior art date
Application number
PCT/GB1993/001245
Other languages
English (en)
Inventor
Graeme Gordon
Colin Stanley Fitchett
Graham Stuart Plastow
Sotiris Anthimou Papasolomontos
Stuart Marsden
Original Assignee
Dalgety Plc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dalgety Plc filed Critical Dalgety Plc
Priority to AU43454/93A priority Critical patent/AU4345493A/en
Publication of WO1993025616A1 publication Critical patent/WO1993025616A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
    • A23K40/35—Making capsules specially adapted for ruminants

Definitions

  • the present invention relates to encapsulated starch and its use in ruminant feeds.
  • Cows are ruminants, in nature feeding largely by grazing.
  • the rumen allows the animal to utilise low quality fibrous foods such as dietary cellulose (derived from grass), which is a major constituent of the ruminant diet.
  • ruminant feeds are initially subjected to microbial degradation in the rumen.
  • these micro-organisms also attack other dietary components which would be more beneficial to the ruminant animal if they were digested in the stomach and small intestine.
  • starch digested postruminally would be of a 10 - 13% higher nutritive value than if it were digested in the rumen (Leng (1981), In Nutritional limits to animal production from pastures, pp.427-453, edited by J.B. hacker, Commonwealth Agricultural Bureau, Slough, UK). Digestion of readily available starch from feed supplements such as cereals in the rumen also has a detrimental effect on fibre breakdown.
  • the main end products of rumen starch digestion are the volatile fatty acids, acetic, propionic and butyric acids.
  • Proteins can be protected by heat treatment, chemical modification or by the introduction of inhibitors of proteolytic activity with the feed.
  • Heat treatment is effective by making the protein less soluble, and inhibition of proteolytic enzymes can be achieved with vegetable tannins.
  • Chemical modification has primarily relied upon formaldehyde to protect protein in the rumen based on the observation that 0.6-2.0 % of bound formaldehyde markedly reduces the solubility of protein at pH 6.0, thereby rendering it highly resistant to microbial attack.
  • US4,95,7748 discloses the protection of proteins by reacting them with carbohydrates under conditions that promote the Maillard reaction. In this case, the products of the Maillard reaction per se are used directly as the basis for animal feedstuffs. Amino acids can be protected by encapsulation within lipid films, synthetic polymers, or proteins. The major disadvantage of this approach is the relatively high cost of such protection procedures.
  • Fats can be protected by encapsulation in protein matrices via crosslinking with formaldehyde on air, flash, or spray drying. They can also be protected by employing calcium salts of fatty acids.
  • WO 91/05482 discloses the excapsulation of emulsified fats using the Maillard reaction. The use of the encapsulated fats as livestock feed supplements to modify the milk and/or meat fat content of the livestock is also described.
  • esters are stable in acid conditions and labile in alkaline. The pH's
  • the present invention is directed to the problem of starch digestion in the rumen, and in the face of the aforementioned technical prejudice provides starch which has been at least partially protected from rumen
  • the invention is based at least in part on the recognition that the Maillard reaction of suitable quantities of a soluble protein and a reducing sugar can produce a matrix that can act as a starch encapsulant suitable for reducing the susceptibility of the encapsulated starch to degradation in the rumen.
  • the Maillard reaction is a well-known chemical reaction (also known as non-enzymic browning). The first step of the reaction involves condensation of a reducing sugar and an amino acid contained in the soluble protein to form a Schiff base. This is then followed by
  • the rate of formation of Maillard products is dependent upon temperature, pH and the water content of the material, with reaction reaching a maximum at water levels of typically 25% in foodstuffs. The rate also depends on the amino acid composition of the protein, proteins with a high lysine content being particularly active in the reaction.
  • homologous protein in this case, gluten
  • a source such as wheat starch
  • protein in this case, gluten
  • Quantities of such homologous protein may therefore remain associated with the starch. While this homologous protein may participate to some degree in the Maillard reaction, the extent of such reaction will of course depend inter alia on the chemical composition of the protein (as explained in the foregoing paragraph) and the amount present in the starch preparation.
  • Such homologous protein may not promote effective and reproducible encapsulation - indeed, in the case of gluten present in wheat flour starch, no encapsulation whatsoever appears to occur, presumably due to the low concentration of lysine groups present in this protein.
  • the present invention employs protein from a different source to the starch (ie. heterologous protein), so that suitable amounts of a heterologous protein of known activity in the Maillard reaction can be used in the encapsulation process to allow controlled encapsulation.
  • the heterologous protein may be from a different biological source to the starch source (as is the case when wheat starch is reacted with soya protein), or may simply be from a different physical preparation (as is the case when a pea starch preparation is reacted with pea protein from a physically separate and
  • starch encapsulated in a matrix derived from the Maillard reaction of a soluble heterologous protein and a reducing sugar.
  • the invention also provides a method of encapsulating starch comprising the steps of mixing air dry starch with a soluble, heterologous protein and a reducing sugar to form an air dry mix, adding water to the air dry mix, and heating to initiate the Maillard reaction.
  • a method of protecting starch from rumen degradation comprising the step of encapsulating the starch in a matrix derived from the Maillard reaction of a soluble heterologous protein and a reducing sugar.
  • the invention also covers ruminant feeds comprising starch encapsulated in a matrix derived from the Maillard reaction of a soluble heterologous protein and a reducing sugar, along with methods for the preparation of such feeds comprising the step of encapsulating starch in a matrix derived from the Maillard reaction of a soluble heterologous protein and a reducing sugar.
  • Such feeds may be in the form of pellets, since the encapsulated starch of the invention may be incorporated in pelletized feeds without disrupting the integrity of the pellets.
  • the invention also comprehends methods of feeding
  • ruminants comprising the steps of selecting a feed, mixing the feed with the encapsulated starch according to the invention, and feeding the resulting feed to the ruminants.
  • Suitable sources of starch for use in the invention may be derived from any of wheat, barley, oats, flour, triticale, maize, sorghum, rice, rye, potato, tapioca, sweet potato, pea, bean, lupin, salseed and mango, or by-products thereof.
  • Suitable proteins for use in the preparation of the encapsulant include casein, rapeseed, sunflower, soya, linseed, sesame, lentil, cotton, groundnut, maize.
  • gelatin Even though gelatin has fewer lysine groups than some of the other proteins listed above, it exhibits film-forming properties that are a distinct advantage. However, gelatin is relatively expensive, and for this reason may advantageously be replaced with rapeseed, soya or maize.
  • Suitable sugars for use in the present invention include xylose, arabinose, glucose, galactose, mannose, ascorbic acid and the disaccharides maltose and lactose. Although xylose and arabinose are known to be most effective in the Maillard reaction, maltose and lactose are
  • Sucrose is a non-reducing sugar and as such gives no reaction, however the disaccharide hydrolyses readily under mild acid condition giving glucose and fructose.
  • Sucrose is a major constituent of molasses which is typically used in feed formulations. Of the two sources of molasses, beet molasses contains approximately 48% sucrose and 1% reducing sugars, in contrast cane molasses has typically 30% sucrose and 22% reducing sugars.
  • Glucose is a readily available hexose and fructose a ketose.
  • Xylose a pentose sugar
  • Glucose an example of a hexose
  • a range of reducing sugars including maltose and lactose syrups from liquid by-products can also be used.
  • maltose and lactose syrups from liquid by-products can also be used.
  • the sugars used in the examples described below are in the purified form, this is not an essential requirement.
  • Inexpensive impure sources of reducing sugar such as precursors in glucose production, high fructose corn syrups or malt extracts and waste effluents from wood, milling, brewing and dairy industries could all be used.
  • liquid by-products of presently operated processes as a cost-effective source of both reducing sugars and soluble proteins with the appropriate amino acid balance for Maillard reaction (eg. whey syrup and steep liquor maize). This may advantageously limit the raw material ingredients to one source.
  • the reducing sugar may also be derived from endogenous starches and/or polysaccharides present in the starch and/or protein sources.
  • the protein/starch components may be pre-treated with enzymes prior to the Maillard reaction step. For example, partial digestion of the protein/starch sources with enzymes such as
  • cellulases, lactases, amyloglucosidases, xylanases, arabinofuranosidases, beta-glucanases, invertases, galactosidases, pectinases and amylases may release sufficient quantities of reducing sugar to promote
  • the method of encapsulating starch according to the invention employs the Maillard reaction. Accordingly, the encapsulation must be conducted under conditions suitable for promoting the Maillard reaction. Important parameters in this respect include the moisture content and the pH. It has been found that the reaction proceeds at very low moisture contents (eg. 5%), though the optimum is about 38-40% by weight water.
  • starch, protein and reducing sugar used according to the invention are not critical, and the optimum quantities vary according to the precise nature of the reactants, their physical state (eg. particle size) and the conditions under which the Maillard
  • the amount of sugar used can vary from about 1% to about 10% by weight (with respect to the starch), that of the heterologous protein from about 0.4% (or even lower) to about 50% by weight.
  • the amount of sugar used can vary from about 1% to about 10% by weight (with respect to the starch), that of the heterologous protein from about 0.4% (or even lower) to about 50% by weight.
  • the starch could be used with respect to the starch, though such quantities would be expected to be of little benefit to starch encapsulation.
  • the protein and reducing sugars employed in the present invention as reactants for generating the protective encapsulant do not in themselves significantly contribute to the nutritional value of ruminant feedstuffs based on the encapsulated starch product.
  • the protein/reducing sugar used to generate the encapsulant are therefore not protein/carbohydrate feeds per se. Ruminant feedstuffs (such as feed pellets) based on the encapsulated starches of the invention would therefore normally include
  • the encapsulated starch of the present invention is more slowly digested in the rumen, and so effectively by-passes the rumen to become available to the small
  • Cereal starch is very fast fermented in the rumen, encouraging a low pH and starch digesting bacteria yielding high levels of propionate as opposed to acetate. Protection of starch slows down its rate of rumen
  • Acetate is absorbed from the rumen wall and it is metabolised in part to fatty acids, which in turn are increasingly converted to milk fat. These are mostly of a saturated form. Thus the slower rumen fermentation is thought to lead to de novo synthesis of milk fat in the mammary gland from the increased levels of rumen-produced
  • starch encapsulated is derived from wheat, since this is one of the most convenient sources of starch. It is of course possible to use starch from other sources in varying states of purity.
  • Example 1 Encapsulation of wheat starch Encapsulation of wheat starch was accomplished by the following method. A milled wholemeal flour (153.37g) was mixed with a source of soluble heterologous protein
  • the flour was used either course-ground (in which the particle size ranged from 63 um to 2 mm) or fine-ground (in which the particle sizes were from 2-45 um).
  • the air dry ingredients were thoroughly mixed.
  • Tap water 72.02g was added dropwise with mixing over a two to three minute period. After addition of water the mixture was mixed for a further five minutes to give a crumb. This crumb was spread evenly over baking trays and the Maillard reaction was carried out at the desired temperature in a preheated draught assisted oven.
  • Example 2 Measurement of starch protection Two methods were chosen to determine the effectiveness of protection.
  • the first technique employs an in vitro assay under conditions that mimic the rumen, and gives an indication as to whether the encapsulated starch is protected from the degradative activities of the rumen. Although it is impossible to mimic accurately the enzymic activity of the rumen in vitro (it contains one of the most varied microbial populations known in nature, and involves both solid and liquid phases), an indication of the degree of protection conferred by a given
  • encapsulation technique can be obtained by incubating the protected starch in a buffer that mimics many of the. most important chemical parameters of the rumen.
  • 5g of coarsely milled sample is treated overnight (16 hours) with bacterial amylase and protease in a 0.1M citric acid-trisodium citrate buffer, pH6.5, with 0.0043M CaCl2 at 37oC.
  • the second technique employs an in vivo study of rumen digestion using Dacron (RTM) bags containing the
  • the sample is first ground and then treated with a solution of pepsin.
  • This allows hydrolysis of the starch, which is carried out in two steps; first, the addition of a fast acting thermostable alpha-amylase, Termamyl (Registered Trade Mark), to liquify the starch to soluble dextrins, and second, incubation with porcine alpha-amylase and amyloglucosidase to hydrolyse these dextrins to glucose. Finally, glucose generated from the enzymatic breakdown of the starch is measured
  • encapsulation efficiency was determined by measuring the colour development of the product - the efficiency of the encapsulation is determined by that of the Maillard . reaction, which can be monitored by the extent of
  • Example 6 Effect of pH on encapsulation A similar experiment to that described in Example 5
  • Example 7 Increased milk fat content in cows fed with encapsulated starch Two groups of cows were fed on feeds with and without encapsulated starch. The key physical performance data for the two groups of cows, after six weeks on trial, are shown below;
  • Example 8 Manufacture of Encapsulated Starch The following ingredients were mixed for 15 minutes in the following proportions to provide a dough:
  • This dough was rolled into a sheet 16mm thick.
  • the dough sheet was then cut into irregular small sized pieces using a rotary cutter. These pieces were passed through a travelling oven with a 10.5 minute bake time and a throughput of 3 tonnes per hour.
  • GRL 8 Maize Xylose Oven dried at 100oC /2hrs

Abstract

L'amidon encapsulé dans une matrice obtenue par la réaction de Maillard d'une protéine hétérologue soluble et d'un sucre réducteur peut se trouver protégé de la dégradation dans le rumen et on peut l'utiliser dans des aliments améliorés pour ruminants. L'amidon peut être encapsulé en combinant l'amidon avec une protéine hétérologue soluble et un sucre réducteur et en chauffant pour effectuer une réaction de Maillard. Des aliments contenant l'amidon encapsulé peuvent être utilisés pour améliorer la qualité du lait de ruminants et pour augmenter l'efficacité de la fermentation microbienne dans le rumen.
PCT/GB1993/001245 1992-06-11 1993-06-11 Amidon encapsule pour l'alimentation de ruminants WO1993025616A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU43454/93A AU4345493A (en) 1992-06-11 1993-06-11 Encapsulated starch for ruminant feed

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9212418.9 1992-06-11
GB929212418A GB9212418D0 (en) 1992-06-11 1992-06-11 Encapsulated starch for ruminant feed

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0628257A1 (fr) * 1993-06-11 1994-12-14 LA NOELLE SERVICES, COOPERATIVE d'INTERET COLLECTIF AGRICOLE Procédé de protection des acides aminés vis à vis de la dégradation ruminale et complexe alimentaire pour ruminant obtenu par le procédé
US6221380B1 (en) 1994-08-08 2001-04-24 Jonathan Malcolm Woodroofe Producing protected protein for ruminant feed by combining protein with reducing carbohydrate
WO2005025323A1 (fr) * 2003-09-18 2005-03-24 Borregaard Industries, Ltd. Fourrage pour ruminants contenant de l'amidon a digestion lente
WO2006137799A1 (fr) * 2005-06-23 2006-12-28 Forskarpatent I Syd Ab Complexe réactionnel entre une protéine et l'amidon, sa méthode de production et produit nutritionnel appétent comprenant ledit complexe
US7550172B2 (en) 2004-02-27 2009-06-23 Purina Mills, Llc Selective feeding of starch to increase milk production in ruminants
EP2085083A1 (fr) 2008-01-09 2009-08-05 Exquim S.A. Mélange de flavonoïdes citriques pour améliorer la fermentation ruminale
WO2010015708A1 (fr) * 2008-08-08 2010-02-11 Dumoulin Aliment pour animaux producteurs de lait, son procede de fabrication, son utilisation ainsi que le lait produit
EP2531041A2 (fr) 2010-02-03 2012-12-12 Roquette Freres Confiseries aux proteines de pois
US8603551B1 (en) 2009-07-02 2013-12-10 Forage Genetics International, Llc Selective feeding of starch to increase meat, egg production or feed conversion in poultry
US8949035B2 (en) 2011-04-20 2015-02-03 Forage Genetics International, Llc Method of calculating a feed ration for a ruminant

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* Cited by examiner, † Cited by third party
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LU70884A1 (fr) * 1973-09-13 1975-01-02
EP0043202A2 (fr) * 1980-06-20 1982-01-06 Inova Investments Limited Composition d'addition pour le traitement principalement de la fraction contenant des proteines et des hydrates de carbone des aliments pour animaux
GB2107567A (en) * 1981-10-08 1983-05-05 Inst Ind Research & Standards The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds
EP0284186A2 (fr) * 1987-02-18 1988-09-28 Dalgety U.K. Limited Production de couleur
US4957748A (en) * 1987-03-23 1990-09-18 The Board Of Regents Of The University Of Nebraska Ruminant feed, method of making and method of using
EP0421879A1 (fr) * 1989-10-04 1991-04-10 Dievet S.A. Procédé pour la préparation d'aliments pour le bétail évitant la dégradation des acides aminés dans le rumen
WO1991005482A1 (fr) * 1989-10-13 1991-05-02 The Regents Of The University Of California Procede de production de matiere grasse de lait et de viande insatures, tires d'animaux ruminants
US5030468A (en) * 1989-06-07 1991-07-09 Nabisco Brands, Inc. Production of leavened products using high temperature mixing

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Publication number Priority date Publication date Assignee Title
LU70884A1 (fr) * 1973-09-13 1975-01-02
EP0043202A2 (fr) * 1980-06-20 1982-01-06 Inova Investments Limited Composition d'addition pour le traitement principalement de la fraction contenant des proteines et des hydrates de carbone des aliments pour animaux
GB2107567A (en) * 1981-10-08 1983-05-05 Inst Ind Research & Standards The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds
EP0284186A2 (fr) * 1987-02-18 1988-09-28 Dalgety U.K. Limited Production de couleur
US4957748A (en) * 1987-03-23 1990-09-18 The Board Of Regents Of The University Of Nebraska Ruminant feed, method of making and method of using
US5030468A (en) * 1989-06-07 1991-07-09 Nabisco Brands, Inc. Production of leavened products using high temperature mixing
EP0421879A1 (fr) * 1989-10-04 1991-04-10 Dievet S.A. Procédé pour la préparation d'aliments pour le bétail évitant la dégradation des acides aminés dans le rumen
WO1991005482A1 (fr) * 1989-10-13 1991-05-02 The Regents Of The University Of California Procede de production de matiere grasse de lait et de viande insatures, tires d'animaux ruminants

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2706253A1 (fr) * 1993-06-11 1994-12-23 Noelle Services Sa Procédé de protection des acides aminés vis à vis de la dégradation ruminale et complexe alimentaire pour ruminant obtenu par le procédé.
EP0628257A1 (fr) * 1993-06-11 1994-12-14 LA NOELLE SERVICES, COOPERATIVE d'INTERET COLLECTIF AGRICOLE Procédé de protection des acides aminés vis à vis de la dégradation ruminale et complexe alimentaire pour ruminant obtenu par le procédé
US6221380B1 (en) 1994-08-08 2001-04-24 Jonathan Malcolm Woodroofe Producing protected protein for ruminant feed by combining protein with reducing carbohydrate
WO2005025323A1 (fr) * 2003-09-18 2005-03-24 Borregaard Industries, Ltd. Fourrage pour ruminants contenant de l'amidon a digestion lente
US8062689B2 (en) 2004-02-27 2011-11-22 Purina Mills, Llc Selective starch feeding protocol
US7550172B2 (en) 2004-02-27 2009-06-23 Purina Mills, Llc Selective feeding of starch to increase milk production in ruminants
US8940322B2 (en) 2004-02-27 2015-01-27 Forage Genetics International, Llc Selective starch feeding protocol
WO2006137799A1 (fr) * 2005-06-23 2006-12-28 Forskarpatent I Syd Ab Complexe réactionnel entre une protéine et l'amidon, sa méthode de production et produit nutritionnel appétent comprenant ledit complexe
EP2085083A1 (fr) 2008-01-09 2009-08-05 Exquim S.A. Mélange de flavonoïdes citriques pour améliorer la fermentation ruminale
BE1018240A3 (fr) * 2008-08-08 2010-07-06 Dumoulin Aliment pour animaux producteurs de lait, son procede de fabrication, son utilisation ainsi que le lait produit.
WO2010015708A1 (fr) * 2008-08-08 2010-02-11 Dumoulin Aliment pour animaux producteurs de lait, son procede de fabrication, son utilisation ainsi que le lait produit
US8603551B1 (en) 2009-07-02 2013-12-10 Forage Genetics International, Llc Selective feeding of starch to increase meat, egg production or feed conversion in poultry
EP2531041A2 (fr) 2010-02-03 2012-12-12 Roquette Freres Confiseries aux proteines de pois
US10555543B2 (en) 2010-02-03 2020-02-11 Roquette Freres Confectionery products with pea proteins
US8949035B2 (en) 2011-04-20 2015-02-03 Forage Genetics International, Llc Method of calculating a feed ration for a ruminant
US9872510B2 (en) 2011-04-20 2018-01-23 Forage Genetics International, Llc Methods and systems for adjusting ruminally digestible starch and fiber in animal diet

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Publication number Publication date
AU4345493A (en) 1994-01-04
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