发酵豆粕研究进展

豆粕是饲料工业中应用最为广泛的植物性蛋白原料,但其中存在的多种抗营养因子,降低了动物对豆粕营养物质的吸收和利用.用微生物发酵法处理豆粕可以有效地去除豆粕中抗营养因子,并降解大分子蛋白质生成小肽,同时还可生成多种益生茵、积累有益的微生物代谢产物,最终得到具有多种功能的优质蛋白饲料--发酵豆粕.结合多年来国内外对发酵豆粕的研究成果,阐述了发酵豆粕的特点、生产方法、应用效果,以及对今后研究工作的看法.     

益生菌发酵豆粕产CLA及豆粕中抗营养因子降解的研究

以产CLA(共轭亚油酸)植物乳杆菌(ANCLA01)为发酵菌株,研究其接种豆粕发酵后CLA的产量及发酵豆粕中抗营养因子降解效果。试验结果显示,发酵豆粕中CLA的产量为65.093μg/g;经凝胶电泳分析,豆粕中7S抗原蛋白在发酵过程中得到一定程度的降解,但不完全,11S抗原蛋白降解不明显;发酵后豆粕中尿素酶活性由0.368 U/g降低到0.145 U/g,粗蛋白含量由44.15%增加到51.36%。     

微生物发酵对豆粕中抗营养因子的影响

采用不同种微生物(黑曲霉、枯草芽孢杆菌和米曲霉),在适宜的条件下对豆粕进行固态发酵,然后测定发酵前后豆粕中的抗营养因子的含量变化.用这种方法可以有效的消除或降低豆粕中的抗营养因子.     

固态发酵豆粕的不同生产工艺及其营养品质比较

以米曲霉和植物乳杆菌WZ011为发酵菌种,研究了5种不同的固态发酵豆粕生产工艺及其营养品质。以灰分、粗蛋白量、可溶性蛋白量、游离总氨基酸量、氨基酸含量分布、酸溶性蛋白量、小肽含量、还原糖量、氮溶指数、蛋白分子量、脲酶含量、胰蛋白酶抑制因子含量以及体外消化率为指标,对发酵豆粕营养品质进行了比较和分析。结果表明,米曲霉单菌发酵后,高温水解处理对豆粕营养品质的提高有效,但在米曲霉和植物乳杆菌WZ011的双菌串联发酵过程中增加高温水解处理反而不利。在米曲霉有氧发酵后直接接种植物乳杆菌WZ011进行厌氧发酵条件下所得的豆粕营养品质最优,其中的胰蛋白酶抑制因子含量比原豆粕减少了91.8%,并含有小肽8.01%、乳酸4.95%、γ-氨基丁酸0.317 mg/g以及植物乳杆菌活菌数1.93×1010CFU/g。优化的豆粕发酵工艺操作简单且无污染,其产品富含营养。该工艺在饲料加工行业和养殖业具有应用意义。     

基于两步法制备生物发酵蛋白工艺的研究

该研究通过单因素、正交试验优化米曲霉（Aspergillus oryzae）固态发酵、酶解两步法协同处理农副加工产物（菜籽粕、豆粕）制备发酵蛋白,以达到改善蛋白质品质、降低抗营养因子的目的。结果表明,最佳发酵原料组成为70%菜籽粕+30%豆粕;固态发酵的最佳条件为发酵蛋白原料初始含水量45%,米曲霉麸皮种子接种量3%,发酵时间40 h,发酵温度30 ℃;最佳酶解条件为酶解时间32 h,酶解初始含水量56%,酶解温度50 ℃。在此工艺条件下,发酵蛋白的蛋白溶解度（65.80%）提高97.49%,酸溶蛋白/粗蛋白（44.13%）提高779.75%,硫苷含量（8.63 μmol/g）降低69.14%。表明利用两步法处理农产品加工副产物,能在改善蛋白品质的同时,降低抗营养因子水平。     

戊糖片球菌NCU301对豆粕强化发酵工艺优化及营养成分的测定

研究戊糖片球菌NCU301对豆粕(未灭菌)强化发酵的最佳工艺条件,测定豆粕发酵前后营养成分和抗营养因子的变化。以乳酸菌活菌量为指标,通过单因素实验和Box-Behnken响应面分析法优化豆粕强化发酵工艺,确定最佳工艺条件为:发酵时间50.0 h、发酵温度30.0 ℃、料水比1:0.82、接种量8%,优化后活菌量达到1.15×1010 CFU/g。此外,测定豆粕发酵前后营养成分和抗营养因子变化。结果表明:与未发酵豆粕相比,强化发酵豆粕中粗蛋白、酸溶性蛋白、小肽、游离氨基酸的含量分别提高4.78%、36.04%、52.21%、19.10%,胰蛋白酶抑制剂活性和脲酶活性分别下降89.56%、91.72%;与自然发酵豆粕相比,粗蛋白、游离氨基酸总量分别提高0.6%、35.89%,酸溶性蛋白含量、小肽含量,胰蛋白酶抑制剂活性和脲酶活性分别下降4.64%、3.35%、72.79%、60%。使用戊糖片球菌作为豆粕发酵的菌种不仅可以作为抗生素替代品,还可以提高豆粕的营养价值。     

发酵豆粕的生产

介绍了发酵豆粕的营养特性、生产工艺、生物变化与优点,以及发酵豆粕生产质量控制。豆粕经发酵后,消除了其中的多种抗营养因子,提高动物对豆粕的消化利用率。     

固态发酵提高豆粕蛋白含量的条件优化研究

从6株微生物中筛选出1株合成蛋白能力较高的酿酒酵母A3对豆粕进行固态发酵。采用响应曲面法（Response Surface Methodology,RSM）对影响发酵豆粕的因素（接种量、培养时间、料水比、硫酸铵和葡萄糖的添加量）进行研究。通过对二次多项回归方程求解得知,在接种量7．5％,培养时间54h,料水比1：1,硫酸铵添加量2％和葡萄糖添加量1％时,发酵豆粕的蛋白含量从43．78％提高到53．33％。     

三种益生菌发酵剂固态发酵对豆粕营养品质的影响

采用三种益生菌发酵剂固态发酵豆粕，通过测定发酵豆粕的感官品质、pH值、有益微生物含量、营养指标及卫生指标，比较三种益生菌发酵剂对豆粕品质的影响，以期筛选出适宜豆粕发酵的最优益生菌发酵剂。结果表明，益生菌发酵剂A和C对发酵豆粕的感官性状影响不大，三种益生菌发酵剂均能够显著降低发酵豆粕的pH值、大肠杆菌（Escherichia coli）和霉菌数量（P＜0.05），显著提高有益微生物数量、粗蛋白、酸溶蛋白、总酸和有机酸含量（P＜0.05）。三种益生菌中以益生菌发酵剂A和益生菌发酵剂C效果即乳酸菌和酵母菌固态发酵豆粕效果较好，结合成本考虑优先选择益生菌发酵剂C。     

发酵法降低豆粕致敏性及发酵豆粕在养殖业中的应用

豆粕蛋白质含量丰富,氨基酸比例均衡,是优良的植物性蛋白来源。然而,豆粕中大豆过敏原蛋白等抗营养因子的存在降低了动物对豆粕营养物质的吸收和利用,是限制其广泛应用于动物饲料中的主要原因。该文简述了豆粕中过敏原蛋白对动物机体的危害及豆粕常用发酵方式,全面阐述了发酵对豆粕中过敏原降解、致敏性变化的影响以及发酵豆粕在养殖业中的应用,旨在为进一步深入研究和高效利用发酵豆粕提供科学依据。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.     

National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the "13~(th) Five-Year Plan"

In Apri Commi major p Plan＂ （h 2014, the National Development and Reform ssion issued an announcement for selection of reliminary research projects for the ＂13th Five-Year ereafter referred to as ＂The Announcement＂）     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,