复合酶酶解豆粕营养成分变化规律研究

本试验用木瓜蛋白酶和非淀粉多糖酶组成复合酶对豆粕进行酶解处理,研究了豆粕酶解前后营养成分的变化规律。结果表明,豆粕经过酶解后粗蛋白、粗脂肪、粗灰分、钙、磷、酸性洗涤纤维等常规营养成分含量没有显著性变化(P0.05),水溶性蛋白、小肽、小分子蛋白含量显著提高(P0.05),大分子蛋白含量显著降低(P0.05),粗蛋白体外表观消化率提高了2.91%,但是差异不显著(P0.05)。氨基酸含量方面豆粕酶解后苏氨酸、赖氨酸、组氨酸和脯氨酸含量显著提高(P0.05),其他氨基酸含量变化没有显著性差异(P0.05)。抗营养因子方面,脲酶活性显著降低(P0.05),植酸磷完全被降解,氨态氮含量显著上升(P0.05)。本研究的结论为,豆粕经复合酶酶解后大分子蛋白被分解,部分氨基酸含量提高,部分抗营养因子被降解,豆粕的营养品质得到了一定程度的提高。

Influence of Complex Enzyme Enzymolysis on the Nutrient Contents of Soybean Meal

Soybean meal was enzymolysis by papain and non-starch polysaccharides, and changes of nutrient contents were studied in this experiment. The results showed the soybean meal content of crude protein, crude fat, crude ash, calcium, phosphorus and acid detergent fiber has no significant change (p >0.05), soluble protein, peptide, small molecules protein content increased significantly (p <0.05), large molecules protein decreased significantly (p <0.05), apparent digestibility of crude protein in vitro increased 2.91%, but has no significantly change (p >0.05). Amino acid determination showed that threonine, lysine, histidine and proline content increased significantly (p <0.05), and had no significantly change with other amino acid determined (p >0.05). Anti-nutrient factor experiments showed that urease activity decreased significantly (P <0.05), phytate completely decreased after enzymolysis, but ammoniacal nitrogen increased significantly. It is concluded that soybean meal large molecules decreased by enzyme, part of amino acid content increased significant, and part of anti-nutrient factor decreased, soybean meal nutrients quality improved after enzymolysis.