摘要
豆粕中抗原因子众多,为了更好利用及改善豆粕品质,试验在酶解条件一致的情况下,使用根据蛋白酶作用最适pH分类的碱性蛋白酶、中性蛋白酶和酸性蛋白酶,分别对豆粕进行酶解,研究不同蛋白酶酶解对豆粕抗原蛋白的影响。试验条件为加酶量0.2%,料水比2∶1,酶解温度50℃,酶解时间40 h。结果显示,豆粕经过酶解后,抗原蛋白显著减少,小肽含量增加8.2~20.95个百分点,粗蛋白质增加-3.2~1.31个百分点。结果表明,不同酸碱性的蛋白酶对豆粕抗原因子的降解效果不同,碱性蛋白酶>中性蛋白酶>酸性蛋白酶,选择适宜的蛋白酶对抗原进行降解,可大幅提高工作效率。
There are many antigenic factors in soybean meal.In order to better utilize and improve the quality,in this experiment,under the condition of the same enzymolysis conditions,alkaline protease,neutral protease and acid protease classified according to the optimum pH value of protease action were used to analyze soybean meal respectively.Enzymatic hydrolysis to explore the effect of different protease hydrolysis on soybean meal antigens.The experimental conditions were as follows:the amount of enzyme added was 0.2%,the ratio of material to water was 2∶1,the enzymatic hydrolysis temperature was 50°C,and the enzymatic hydrolysis time was 40 h.The results showed that after enzymatic hydrolysis of soybean meal,the antigenic protein was significantly reduced,the content of small peptides increased by 8.2%~20.95%,and the crude protein increased by-3.2%~1.31%.Studies have shown that proteases with different acidity and alkalinity have different degradation effects on soybean meal antigenic factors.Alkaline protease>neutral protease>acid protease.Select the most suitable protease to degrade the antigen,which greatly improves the work efficiency.
作者
周宇朦
孙洪浩
吕福军
ZHOU Yumeng;SUN Honghao;LV Fujun(Liaoning Powerlight Agricultural and Animal Husbandry Enterprise Co.,Ltd.,Shenyang 110122,China)
出处
《养猪》
2022年第5期7-10,共4页
Swine Production
关键词
豆粕
蛋白酶
酶解
抗原
soybean meal
protease
enzymatic hydrolysis
antigen
