摘要
试验旨在探究不同碱性蛋白酶酶解对豆粕品质的影响。在酶解条件一致(加酶200 U/g、料水比1∶1、温度40℃、酶解时间48 h)的情况下,使用不同的碱性蛋白酶对豆粕进行酶解。结果显示,豆粕经过酶解后,颜色、气味变重,质地水润黏稠,pH值下降约35%,干物质含量减少约10%,蛋白水解度增加约43%,小肽含量最少增加103%,最多增加307%,抗原蛋白几乎全部被降解。研究表明,不同的碱性蛋白酶对豆粕品质的改善效果不同,可以选择适宜的碱性蛋白酶进行降解试验,提高利用率。
The purpose of the experiment was to explore the effect of different alkaline protease hydrolysis on soybean meal quality.Under the same enzymatic hydrolysis conditions(adding enzyme 200 U/g,material-water ratio 1∶1,temperature 40℃,enzymatic hydrolysis 48 h),different alkaline proteases were used for enzymatic hydrolysis of soybean meal.The results showed that after enzymatic hydrolysis of soybean meal,the color and smell became heavier,the texture was moist and sticky,the pH value decreased by about 35%,the dry matter content decreased by about 10%,the degree of protein hydrolysis increased by about 43%,the content of small peptides increased by at least 103%and increased by 307%at most,and almost all antigenic proteins were degraded.The study indicates that different alkaline proteases have different effects on improving the quality of soybean meal,and suitable alkaline proteases can be selected for degradation experiments to improve the utilization rate.
作者
周宇朦
孙洪浩
吕福军
Zhou Yumeng;Sun Honghao;Lü Fujun(Liaoning Powerlight Agricultural and Animal Husbandry Enterprise Co.,Ltd.,Liaoning Shenyang 110122)
出处
《现代畜牧兽医》
2022年第7期16-19,共4页
Modern Journal of Animal Husbandry and Veterinary Medicine
关键词
豆粕
碱性蛋白酶
酶解
小肽含量
抗原蛋白
Soybean meal
Alkaline protease
Enzymatic hydrolysis
Small peptide content
Antigen protein
