微生物发酵对豆粕抗原性的影响

探讨了微生物发酵对豆粕抗原性的影响。选用植物乳杆菌、干酪乳杆菌、枯草芽孢杆菌、地衣芽孢杆菌和米曲霉这5种菌株,在液态和固态条件下分别发酵豆粕12 h,对发酵产物进行抗原性测定。结果表明:豆粕经这5种菌株发酵后,粗蛋白含量均有所提高,其中枯草芽孢杆菌在固态发酵时降解豆粕抗原蛋白和降低豆粕抗原性的效果优于其它菌株,此时,豆粕蛋白水解度为4.89%,必需氨基酸含量为193.51mg/g。SDS-PAGE显示发酵豆粕中β-伴大豆球蛋白的α’和α亚基消失,β亚基条带和大豆球蛋白的酸性亚基条带密度减弱,同时大豆球蛋白与β-伴大豆球蛋白的抗原性降低率分别为20.62%和50.12%。

Effect of microbial fermentation on the antigenicity of soybean meal

The effect of microbial fermentation on the antigenicity of soybean meal was studied. Five strains, Lactobacillus plantarum, Lactobacillus casei, Bacillus subtilis, Bacillus licheniformis and Aspergillus oryzae, were selected to ferment soybean meal for 12 h under liquid and solid conditions, respectively, and then the fermentation products were determined. The results showed that the crude protein content of soybean meal was increased after fermentation by these five strains, and Bacillus subtilis was better than other strains in degrading soybean meal antigen protein and decreasing antigenicity in solid-state fermentation, and the degree of hydrolysis was 4.89 % and the content of essential amino acids was about 193.51 mg/g. SDS-PAGE showed that the α’ and α subunits of β-conglycinin were disappeared, β-subunit and the acid subunits of glycinin were decreased in soybean meal. At this time, the antigenicity of soybean glycinin and β-conglycinin decreased by 20.62% and 50.12%, respectively.