caa a22 4500 397567146 CHVBK 20180308164831.0 cr unu---uuuuu 161202e199603 xx s 000 0 eng 10.3382/ps.0750357 doi (NATIONALLICENCE)oxford-10.3382/ps.0750357 Effect of Pelleting Temperature on the Activity of Different Enzymes [Elektronische Daten] [P. SPRING, K. E. NEWMAN, C. WENK, R. MESSIKOMMER, M. VUKIC VRANJES] 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. © 1996 Poultry Science Association, Inc. Metabolism and Nutrition nationallicence pelleting temperature nationallicence enzyme thermostability nationallicence viscosity nationallicence radial diffusion nationallicence SPRING P. Alltech Inc., Nicholasville, Kentucky 40356 and aut NEWMAN K. E. Alltech Inc., Nicholasville, Kentucky 40356 and aut WENK C. Institut für Nutztierwissenschaften, ETH Zürich, Switzerland aut MESSIKOMMER R. Institut für Nutztierwissenschaften, ETH Zürich, Switzerland aut VRANJES M. VUKIC Institut für Nutztierwissenschaften, ETH Zürich, Switzerland aut Poultry Science Oxford University Press 75/3(1996-03), 357-361 0032-5791 75:3<357 1996 75 ps https://doi.org/10.3382/ps.0750357 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750357 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- SPRING P. Alltech Inc., Nicholasville, Kentucky 40356 and aut NATIONALLICENCE 700 1- NEWMAN K. E. Alltech Inc., Nicholasville, Kentucky 40356 and aut NATIONALLICENCE 700 1- WENK C. Institut für Nutztierwissenschaften, ETH Zürich, Switzerland aut NATIONALLICENCE 700 1- MESSIKOMMER R. Institut für Nutztierwissenschaften, ETH Zürich, Switzerland aut NATIONALLICENCE 700 1- VRANJES M. VUKIC Institut für Nutztierwissenschaften, ETH Zürich, Switzerland aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/3(1996-03), 357-361 0032-5791 75:3<357 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford