Associations of Protein Molecular Structures with Their Nutrient Supply and Biodegradation Characteristics in Different Byproducts of Seed‐Used Pumpkin

Abstract

The purpose of this experiment was to explore the relationship of protein functional groups (including amide I, amide II, α‐helix, and β‐sheet) in byproducts of seed‐used pumpkin (pumpkin seed cake, pumpkin seed coat, and seed‐used pumpkin flesh) with their nutrient profiles and biodegradation characteristics. The experiment was designed to use conventional chemical analysis, combining the Cornell Net Carbohydrate and Protein System (CNCPS) and nylon bag technology to assess the nutritional value and biodegradation characteristics of seed‐used pumpkin byproducts. Fourier transform infrared spectroscopy (FTIR) was used to analyze the protein molecular structure properties of byproducts of seed‐used pumpkin. In this study, we also applied correlation and regression analysis. The results showed that different byproducts of seed‐used pumpkin had different in situ biodegradation, nutrient supplies, and spectral structures in the protein region. Among the byproducts of seed‐used pumpkin, acid detergent‐insoluble crude protein (ADICP) and neutral detergent‐insoluble crude protein (NDICP) contents of the pumpkin seed coat were the highest, resulting in the lowest effective degradabilities (EDs) of dry matter and crude protein. The crude protein (CP) ED values were ranked as follows: pumpkin seed cake > seed‐used pumpkin flesh > pumpkin seed coat. Significant differences were observed in the peak areas of amide I and amide II and the corresponding peak heights in the two peak areas in the molecular structure of the protein. The peak areas of amide I and amide II and the corresponding peak heights were at the highest levels for pumpkin seed cake, whereas there was no significant difference between the pumpkin seed coat and seed‐used pumpkin flesh. Similarly, the peak heights of α‐helices and β‐ sheets were highest for pumpkin seed cake. Correlation and regression results indicated that amide I and amide II area and height, α‐helix and β‐sheet heights, and area ratios of amide I: amide II, as well as the height ratios of amide I: amide II, and α‐helices: β‐sheets effectively estimated nutrient supply and that the height ratio of α‐helices: β‐sheets was mostly sensitive to biodegradation characteristics in different byproducts of seed‐used pumpkin. There were significant differences in CP chemical composition and digestibility of different byproducts of seed‐used pumpkin that were strongly related to the changes in protein molecular structures.