Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

Table 3 Correlation between molecular structures (amide I, amide II, their ratio and amide I and starch ratio) and nutrient profiles of processed oat seed

Items	Chemical and nutrient digestion ^a
	DM		ASH		CP		OM		Starch		IVCPD
	R	P value	R	P value	R	P value	R	P value	R	P value	R	P value
Protein molecular profiles
Amide I height	−0.97	0.150	−0.56	0.624	0.92	0.254	0.74	0.473	−0.32	0.786	−0.97	0.152
Amide I area	−0.98	0.118	−0.51	0.657	0.94	0.221	0.70	0.506	−0.38	0.754	−0.98	0.120
Amide II height	−0.98	0.142	−0.55	0.632	0.93	0.245	0.73	0.482	−0.34	0.770	−0.97	0.144
Amide II area	−0.87	0.334	−0.77	0.441	0.77	0.437	0.90	0.289	−0.05	0.970	−0.86	0.336
α-helix	−0.99	0.003	−0.35	0.772	0.99	0.106	0.56	0.621	−0.54	0.639	−0.99	0.005
β-sheet	−0.99	0.097	−0.20	0.872	0.99	0.007	0.43	0.720	−0.66	0.534	−0.99	0.095
Ratio α-helix to β-sheet	0.80	0.404	−0.28	0.821	−0.89	0.300	0.043	0.973	0.93	0.232	0.81	0.402
Ratio amide I to amide II height	0.86	0.340	0.78	0.435	−0.77	0.444	−0.90	0.284	0.038	0.980	0.86	0.342
Ratio amide I to amide II area	−0.94	0.229	0.006	0.996	0.98	0.126	0.23	0.853	−0.80	0.417	−0.94	0.227
Starch Molecular profiles
Starch height	−0.88	0.302	−0.74	0.470	0.79	0.413	0.88	0.322	−0.09	0.941	−0.89	0.311
Starch area	−0.73	0.483	−0.89	0.292	0.61	0.580	0.97	0.152	0.18	0.894	−0.73	0.472
Ratio amide I to starch (area)	−0.99	0.034	−0.30	0.812	0.99	0.071	0.52	0.650	−0.58	0.610	−0.99	0.030

^a DM dry matter, CP crude protein, OM organic matter, IVCPD In vitro crude protein digestibility in small intestine, R correlation coefficient

ISSN: 2049-1891