摘要
为提高羽毛粉的消化率,本试验以白鸡毛为原料,采用均匀设计试验优化羽毛粉加工工艺。研究结果显示,优化后的羽毛粉酶解工艺为:反应pH 7.5,反应温度46℃,碱性蛋白酶添加量0.9%,脂肪酶添加量0.3%,酶解时间3.5 h,在此工艺下处理得到的酶解羽毛粉呈淡黄色,颗粒细腻均匀且无腥味。羽毛粉中可溶性蛋白质含量为157.35 mg/g,胃蛋白酶消化率为90.07%,小于5000 Da的多肽占比达92.42%。
In order to improve the digestibility of feather meal,white chicken feather was used as the raw material,and the feather meal processing technology was optimized by uniform design experiment.The results showed that the optimized enzymatic hydrolysis process of feather meal was as follows:the reaction pH was 7.5,the reaction temperature was 46℃,the amount of alkaline protease was added 0.9%,the amount of lipase was added 0.3%,and the enzymatic hydrolysis time was 3.5 h.The enzymatically hydrolyzed feather meal processed under this process was light yellow,with fine and uniform particles and no fishy smell.The soluble protein content in the feather meal processed under this process was 157.35 mg/g,the pepsin digestibility was 90.07%,and the proportion of polypeptides less than 5000 Da was 92.42%.
作者
乔羽
陈华彬
王兴吉
王克芬
肖静
QIAO Yu;CHEN Huabin;WANG Xingji;WANG Kefen;XIAO Jing(Shandong Longkete Enzyme Preparation Co.,Ltd.,Linyi,Shandong Province 276400,China;Qilu University of Technology(Shandong Academy of Science),Jinan,Shandong Province 250000,China)
出处
《中国饲料》
北大核心
2022年第1期23-28,共6页
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