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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

From: 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

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