摘要
花生粕受黄曲霉毒素污染严重,为了去除花生粕中黄曲霉毒素,通过固体发酵法比较36种食用菌降解花生粕中黄曲霉毒素B_(1)(AFB_(1))能力,筛选高效降解AFB_(1)的食用菌,优化其发酵和降解条件,评价发酵花生粕营养价值,并利用超滤和柱层析法分离纯化其降解酶。结果表明,36种食用菌中白芝降解花生粕中AFB_(1)的能力最强,最优的发酵条件为发酵pH值4,发酵温度25℃,发酵时间9d,料水比1∶1;降解条件为降解温度30℃,降解时间12h,降解pH为自然,料水比1∶2。通过白芝发酵,花生粕蛋白质、总糖和必需氨基酸含量分别提高5.15%、19.1%和7.85%,而抗营养因子植酸含量则下降67.39%,花生粕AFB_(1)含量由(57.30±0.35)μg/kg降为(5.32±0.26)μg/kg。白芝发酵降解AFB_(1)的物质为酶蛋白,其分子量为31.5kD。该研究首次发现白芝发酵能高效降解花生粕中AFB_(1),为安全高效去除花生粕中AFB_(1)提供理论和技术指导。
Peanut meal is frequently and seriously infected by aflatoxins.In order to remove aflatoxins from peanut meal,the ability of 36 edible fungi on degradation of aflatoxin B_(1)(AFB_(1))from peanut meal through solid fermentation was compared in this study,and from which the edible fungi with effective degradation ability were screened out,as well as the fermentation and degradation conditions were optimized,the nutritional value of fermented peanut meal was evaluated,and the degradation enzyme were purified by ultrafiltration and column chromatography.Among 36 kinds of the tested edible fungi,the white Ganoderma lucidum was proved to possess the strongest ability on degradation of AFB_(1)from peanut meal.The optimal fermentation conditions were described as:the pH was 4,the temperature was 25℃,the time was 9 days,and solid-water ratio was 1∶1.The degradation conditions were described as:the temperature was 30℃,the time was 12 h,the pH was natural,and the ratio of material to water was 1∶2.Through the fermentation by Ganoderma lucidum,the contents of protein,total sugar and essential amino acids of peanut meal were increased by 5.15%,19.18%and 7.85%,respectively,while the content of antinutritional factorphytic acid decreased by 67.39%and AFB_(1)content in peanut meal was decreased from(57.30±0.35)μg/kg to(5.32±0.26)μg/kg.The substance degrading AFB_(1)in Ganoderma lucidum fermentation was enzymatic protein,with the molecular weight of 31.5 kD.In this study,it was discovered the first time that AFB_(1)in peanut meal can be efficiently degraded by Ganoderma lucidum fermentation,and the theoretical and technical guidance for safe and efficient removal of AFB_(1)in peanut meal was provided.
作者
朱立飞
曲春娟
唐月异
王冕
周海翔
于强
张初署
张建成
ZHU Li-fei;QU Chun-juan;TANG Yue-yi;WANG Mian;ZHOU Hai-xiang;YU Qiang;ZHANG Chu-shu;ZHANG Jian-cheng(Shandong Peanut Research Institute/Key Laboratory of Peanut Biology and Breeding,Ministry of Agriculture and Rural Affairs,Qingdao 266100,China;Qingdao Tianxiang Food Group Co.,Ltd,Qingdao 266737,China)
出处
《花生学报》
北大核心
2022年第4期70-79,共10页
Journal of Peanut Science
基金
新疆维吾尔自治区重大科技专项(2022A02008-4)
山东省农业科学院创新工程项目(CXGC2022B06,CXGC2022F33)
山东省自然基金面上项目(ZR2020MC103,ZR2021MC040)。
