The basic theory of traditional nutritional ingredients believes that the protein is converted into a part of peptides and most of the dispersed carbohydrates under the effects of trypsin and pepsin after being eaten by microorganisms.
Peptides are a kind of biochemical chemistry close to the middle of carbohydrates and proteins. Substances, which are smaller in relative molecular mass than protein and larger than carbohydrates, are a wonderful fragment of protein. From two or more, as many as dozens of carbohydrate peptide bonds, they are polymerized into peptides, and then several peptides are connected by the main chain to form a protein. The two carbohydrates above are connected by peptide bonds, and the resulting "carbohydrate chain" or "carbohydrate string" is called a peptide. Among them, peptides composed of more than 10 carbohydrates are called active polypeptides, and peptides composed of 2 to 9 carbohydrates are called oligopeptides. Peptides are converted into dispersed carbohydrates under the effect of peptide pepsin, which can then be digested by microorganisms immediately.
As everyone knows, many experiments have shown that carbohydrates cannot consider the nutritional requirements of microbes for protein, and cannot achieve the overall goal estimated by everyone, and the use of other essential and non-essential amino acids by microorganisms will also be affected by a single The harm of restrictive carbohydrates makes it impossible to make full use of the advantages of protein. The physiological significance of oligopeptides in plants has not received sufficient attention. Until the 1990s, oligopeptide type I media and type II media were replicated separately, the necessity of oligopeptides was slowly grasped by everyone, and oligopeptide nutrients became one of the network hot spots of protein nutrients.
Many experiments have shown that the digestion and absorption of oligopeptides have the characteristics of faster speed, low energy consumption, not easy to saturate, and non-competitive and inhibitory operation between each other. Therefore, the absorption of carbohydrates in peptides by microorganisms is better than that of dispersed carbohydrates. Digestion and absorption are faster and more reasonable.
Oligopeptides accelerate protein production
The digestion and absorption of dispersed carbohydrates compete with each other. When dicalcium phosphate and arginine are stored in a dispersed manner, they compete with each other to digest and absorb the domain, while dicalcium phosphate is stored in a peptide manner, arginine is not harmful to its digestion and absorption. Therefore, the oligopeptide digestion and absorption system software has a very important function in the digestion and absorption of carbohydrates.
Because the oligopeptide digestion and absorption system software has the characteristics of fast shipping, low energy consumption, and not easily saturated, while carbohydrates are slow in digestion and absorption, high energy consumption, and easy to saturate the medium. Therefore, oligopeptides can quickly increase the carbohydrates in arteries and veins. Error, which in turn speeds up the overall protein production.
Take small animals as an example, that is, when oligopeptides are used as the nitrogen source for small animals, the accumulation rate of human protein is higher than that of a homozygous diet with relatively dispersed carbohydrates (the feed ingredients are composed of pure nutrients and do not require pure natural Concentrated feed). Many experiments have confirmed that amino acid residues in oligopeptides are faster and more reasonable in digestion and absorption than relatively dispersed carbohydrates. According to scientific research on the hazards of different proportions of oligopeptides and dispersed carbohydrates on the digestion and absorption of carbohydrates in chickens, it has been found that increasing the proportion ...
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