Effect of pelleting temperature on the activity of different enzymes
The effects of different pelleting temperatures on the activity of cellulase, bacterial amylase, fungal amylase, and pentosanase were tested. Samples of a commercial barley-wheat-soybean diet containing different enzyme preparations were pelleted at 60, 70, 80, 90, and 100 C (pellet temperature meas...
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Veröffentlicht in: | Poultry science 1996-03, Vol.75 (3), p.357-361 |
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creator | SPRING, P. NEWMAN, K.E. WENK, C. MESSIKOMMER, R. VRANJES, M. VUKIC |
description | The effects of different pelleting temperatures on the activity of cellulase, bacterial amylase, fungal amylase, and pentosanase were tested. Samples of a commercial barley-wheat-soybean diet containing different enzyme preparations were pelleted at 60, 70, 80, 90, and 100 C (pellet temperature measured at the die outlet) through a die containing holes 2.5 mm in diameter. Enzymatic analyses were conducted on either soluble substrates or by measuring the ability of the tested enzymes to decrease the viscosity of the diet. Measurements made on soluble substrates suggest that cellulase, fungal amylase, and pentosanase maintained activity when being pelleted at temperatures up to 80 C and bacterial amylase maintained activity at temperatures up to 90 C. Pentosanase and amylases showed little or no effect on the viscosity of the diet. Cellulase addition decreased the viscosity at all temperature levels, even after being pelleted at 90 and 100 C (P < 0.05). No cellulolytic activity was detected on the soluble substrate after these pelleting temperatures. Measurements on a soluble substrate might therefore not always reflect the true stability of a preparation because the ability of a carbohydrase to decrease the viscosity of the digesta is important to its effect in the gastrointestinal tract. Measurements on soluble substrates suggest that cellulase, fungal amylase, and pentosanase can be pelleted at temperatures up to at least 80 C and bacterial amylase up to 90 C without a considerable loss in analyzed activity. |
doi_str_mv | 10.3382/ps.0750357 |
format | Article |
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VUKIC</creator><creatorcontrib>SPRING, P. ; NEWMAN, K.E. ; WENK, C. ; MESSIKOMMER, R. ; VRANJES, M. VUKIC ; Alltech Inc., Nicholasville, KY</creatorcontrib><description>The effects of different pelleting temperatures on the activity of cellulase, bacterial amylase, fungal amylase, and pentosanase were tested. Samples of a commercial barley-wheat-soybean diet containing different enzyme preparations were pelleted at 60, 70, 80, 90, and 100 C (pellet temperature measured at the die outlet) through a die containing holes 2.5 mm in diameter. Enzymatic analyses were conducted on either soluble substrates or by measuring the ability of the tested enzymes to decrease the viscosity of the diet. Measurements made on soluble substrates suggest that cellulase, fungal amylase, and pentosanase maintained activity when being pelleted at temperatures up to 80 C and bacterial amylase maintained activity at temperatures up to 90 C. Pentosanase and amylases showed little or no effect on the viscosity of the diet. Cellulase addition decreased the viscosity at all temperature levels, even after being pelleted at 90 and 100 C (P < 0.05). No cellulolytic activity was detected on the soluble substrate after these pelleting temperatures. Measurements on a soluble substrate might therefore not always reflect the true stability of a preparation because the ability of a carbohydrase to decrease the viscosity of the digesta is important to its effect in the gastrointestinal tract. Measurements on soluble substrates suggest that cellulase, fungal amylase, and pentosanase can be pelleted at temperatures up to at least 80 C and bacterial amylase up to 90 C without a considerable loss in analyzed activity.</description><identifier>ISSN: 0032-5791</identifier><identifier>EISSN: 1525-3171</identifier><identifier>DOI: 10.3382/ps.0750357</identifier><language>eng</language><subject>actividad enzimatica ; activite enzymatique ; additif aux aliments des animaux ; aditivos de piensos ; aliment pour animaux ; amilasas ; amylase ; amylases ; cellulose ; celluloses ; celulosa ; diet ; dieta ; enzimas ; enzyme ; enzymes ; enzymic activity ; feed additives ; feeds ; granulos comprimidos ; grosseur des particules ; particle size ; pellet ; pelletage ; pelleting ; pellets ; piensos ; pildoracion ; regime alimentaire ; tamano de la particula ; temperatura ; temperature ; viscosidad ; viscosite ; viscosity</subject><ispartof>Poultry science, 1996-03, Vol.75 (3), p.357-361</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c288t-53938921c81904701bb3ba4f603c07879c20bf2a6562ef58097b26bbcbeeffce3</citedby><cites>FETCH-LOGICAL-c288t-53938921c81904701bb3ba4f603c07879c20bf2a6562ef58097b26bbcbeeffce3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>SPRING, P.</creatorcontrib><creatorcontrib>NEWMAN, K.E.</creatorcontrib><creatorcontrib>WENK, C.</creatorcontrib><creatorcontrib>MESSIKOMMER, R.</creatorcontrib><creatorcontrib>VRANJES, M. VUKIC</creatorcontrib><creatorcontrib>Alltech Inc., Nicholasville, KY</creatorcontrib><title>Effect of pelleting temperature on the activity of different enzymes</title><title>Poultry science</title><description>The effects of different pelleting temperatures on the activity of cellulase, bacterial amylase, fungal amylase, and pentosanase were tested. Samples of a commercial barley-wheat-soybean diet containing different enzyme preparations were pelleted at 60, 70, 80, 90, and 100 C (pellet temperature measured at the die outlet) through a die containing holes 2.5 mm in diameter. Enzymatic analyses were conducted on either soluble substrates or by measuring the ability of the tested enzymes to decrease the viscosity of the diet. Measurements made on soluble substrates suggest that cellulase, fungal amylase, and pentosanase maintained activity when being pelleted at temperatures up to 80 C and bacterial amylase maintained activity at temperatures up to 90 C. Pentosanase and amylases showed little or no effect on the viscosity of the diet. Cellulase addition decreased the viscosity at all temperature levels, even after being pelleted at 90 and 100 C (P < 0.05). No cellulolytic activity was detected on the soluble substrate after these pelleting temperatures. Measurements on a soluble substrate might therefore not always reflect the true stability of a preparation because the ability of a carbohydrase to decrease the viscosity of the digesta is important to its effect in the gastrointestinal tract. Measurements on soluble substrates suggest that cellulase, fungal amylase, and pentosanase can be pelleted at temperatures up to at least 80 C and bacterial amylase up to 90 C without a considerable loss in analyzed activity.</description><subject>actividad enzimatica</subject><subject>activite enzymatique</subject><subject>additif aux aliments des animaux</subject><subject>aditivos de piensos</subject><subject>aliment pour animaux</subject><subject>amilasas</subject><subject>amylase</subject><subject>amylases</subject><subject>cellulose</subject><subject>celluloses</subject><subject>celulosa</subject><subject>diet</subject><subject>dieta</subject><subject>enzimas</subject><subject>enzyme</subject><subject>enzymes</subject><subject>enzymic activity</subject><subject>feed additives</subject><subject>feeds</subject><subject>granulos comprimidos</subject><subject>grosseur des particules</subject><subject>particle size</subject><subject>pellet</subject><subject>pelletage</subject><subject>pelleting</subject><subject>pellets</subject><subject>piensos</subject><subject>pildoracion</subject><subject>regime alimentaire</subject><subject>tamano de la particula</subject><subject>temperatura</subject><subject>temperature</subject><subject>viscosidad</subject><subject>viscosite</subject><subject>viscosity</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNotj81KAzEURoMoWKsbH0CyFqbeJM0kWUptVSi40K5DEm_qyPyRRKE-vS3t6tuc78Ah5JbBTAjNH8Y8AyVBSHVGJkxyWQmm2DmZAAheSWXYJbnK-RuAs7pWE_K0jBFDoUOkI7Ytlqbf0oLdiMmVn4R06Gn5QupCaX6bsjuAn83-k7AvFPu_XYf5mlxE12a8Oe2UbFbLj8VLtX57fl08rqvAtS6VFEZow1nQzMBcAfNeeDePNYgASisTOPjIXS1rjlFqMMrz2vvgEWMMKKbk_ugNacg5YbRjajqXdpaBPfTbMdtT_x6-O8LRDdZtU5Pt5p0ZowCYEMaIfyioVw8</recordid><startdate>19960301</startdate><enddate>19960301</enddate><creator>SPRING, P.</creator><creator>NEWMAN, K.E.</creator><creator>WENK, C.</creator><creator>MESSIKOMMER, R.</creator><creator>VRANJES, M. VUKIC</creator><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19960301</creationdate><title>Effect of pelleting temperature on the activity of different enzymes</title><author>SPRING, P. ; NEWMAN, K.E. ; WENK, C. ; MESSIKOMMER, R. ; VRANJES, M. VUKIC</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c288t-53938921c81904701bb3ba4f603c07879c20bf2a6562ef58097b26bbcbeeffce3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>actividad enzimatica</topic><topic>activite enzymatique</topic><topic>additif aux aliments des animaux</topic><topic>aditivos de piensos</topic><topic>aliment pour animaux</topic><topic>amilasas</topic><topic>amylase</topic><topic>amylases</topic><topic>cellulose</topic><topic>celluloses</topic><topic>celulosa</topic><topic>diet</topic><topic>dieta</topic><topic>enzimas</topic><topic>enzyme</topic><topic>enzymes</topic><topic>enzymic activity</topic><topic>feed additives</topic><topic>feeds</topic><topic>granulos comprimidos</topic><topic>grosseur des particules</topic><topic>particle size</topic><topic>pellet</topic><topic>pelletage</topic><topic>pelleting</topic><topic>pellets</topic><topic>piensos</topic><topic>pildoracion</topic><topic>regime alimentaire</topic><topic>tamano de la particula</topic><topic>temperatura</topic><topic>temperature</topic><topic>viscosidad</topic><topic>viscosite</topic><topic>viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SPRING, P.</creatorcontrib><creatorcontrib>NEWMAN, K.E.</creatorcontrib><creatorcontrib>WENK, C.</creatorcontrib><creatorcontrib>MESSIKOMMER, R.</creatorcontrib><creatorcontrib>VRANJES, M. VUKIC</creatorcontrib><creatorcontrib>Alltech Inc., Nicholasville, KY</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SPRING, P.</au><au>NEWMAN, K.E.</au><au>WENK, C.</au><au>MESSIKOMMER, R.</au><au>VRANJES, M. VUKIC</au><aucorp>Alltech Inc., Nicholasville, KY</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pelleting temperature on the activity of different enzymes</atitle><jtitle>Poultry science</jtitle><date>1996-03-01</date><risdate>1996</risdate><volume>75</volume><issue>3</issue><spage>357</spage><epage>361</epage><pages>357-361</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>The effects of different pelleting temperatures on the activity of cellulase, bacterial amylase, fungal amylase, and pentosanase were tested. Samples of a commercial barley-wheat-soybean diet containing different enzyme preparations were pelleted at 60, 70, 80, 90, and 100 C (pellet temperature measured at the die outlet) through a die containing holes 2.5 mm in diameter. Enzymatic analyses were conducted on either soluble substrates or by measuring the ability of the tested enzymes to decrease the viscosity of the diet. Measurements made on soluble substrates suggest that cellulase, fungal amylase, and pentosanase maintained activity when being pelleted at temperatures up to 80 C and bacterial amylase maintained activity at temperatures up to 90 C. Pentosanase and amylases showed little or no effect on the viscosity of the diet. Cellulase addition decreased the viscosity at all temperature levels, even after being pelleted at 90 and 100 C (P < 0.05). No cellulolytic activity was detected on the soluble substrate after these pelleting temperatures. Measurements on a soluble substrate might therefore not always reflect the true stability of a preparation because the ability of a carbohydrase to decrease the viscosity of the digesta is important to its effect in the gastrointestinal tract. Measurements on soluble substrates suggest that cellulase, fungal amylase, and pentosanase can be pelleted at temperatures up to at least 80 C and bacterial amylase up to 90 C without a considerable loss in analyzed activity.</abstract><doi>10.3382/ps.0750357</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
subjects | actividad enzimatica activite enzymatique additif aux aliments des animaux aditivos de piensos aliment pour animaux amilasas amylase amylases cellulose celluloses celulosa diet dieta enzimas enzyme enzymes enzymic activity feed additives feeds granulos comprimidos grosseur des particules particle size pellet pelletage pelleting pellets piensos pildoracion regime alimentaire tamano de la particula temperatura temperature viscosidad viscosite viscosity |
title | Effect of pelleting temperature on the activity of different enzymes |
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