| 摘要: |
| 【目的】研究发酵、酶解和物理处理方式对豆粕大豆抗原蛋白分解和酸溶蛋白含量的影响，为筛选合适的豆粕加工处理方式提供依据。【方法】采用4因素3水平正交试验设计，研究菌种组合、发酵水分、发酵温度和发酵时间对豆粕抗原蛋白和酸溶蛋白含量的影响，确定最佳发酵方案。采用4因素3水平正交试验计，研究蛋白酶用量、酶解水分、酶解温度和酶解时间对豆粕抗原蛋白和酸溶蛋白含量的影响，确定最佳酶解方案。采用单因素试验研究烘焙（温度设置为160，200，240 ℃）、微波（火力设置为小火、中火、高火）和蒸汽蒸制（时间设置为15，20，25 min）对豆粕抗原蛋白和酸溶蛋白含量的影响。【结果】豆粕发酵最优方案：以枯草芽孢杆菌和产朊假丝酵母作为发酵菌种、发酵水分40%、35 ℃发酵72 h，该方案所得的发酵豆粕酸溶蛋白含量为17.36%，且抗原蛋白分解较好。豆粕酶解最优方案：蛋白酶添加量为0.3%、水分含量为60%，40 ℃酶解48 h，该方案所得酶解豆粕酸溶蛋白含量为8.76%，且抗原蛋白分解效果较好。与未经处理的对照相比，烘焙、微波和蒸汽处理的豆粕酸溶蛋白含量均显著升高（P<0.05），且不同处理方式间差异显著（P<0.05），但同一处理方式不同处理水平之间差异不显著（P>0.05）。微波对豆粕抗原蛋白分解最好，烘焙和蒸汽对抗原蛋白也有一定的降解作用。【结论】发酵、酶解和物理处理均能提高豆粕酸溶蛋白含量，降低豆粕中的抗原蛋白。 |
| 关键词: 豆粕 抗原蛋白 酸溶蛋白 酶解 发酵 |
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| 基金项目:河南省重大科技专项“功能性生物蛋白关键技术研发与产业化”（131100110300） |
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| Effect of different treatment methods on antigen protein and acid soluble protein in soybean meal |
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LI Wang,HE Wanling,DING Ke,et al
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| Abstract: |
| 【Objective】This research studied the effect of fermentation,enzymolysis and physical processing treatments on decomposition of antigen protein and content of acid soluble protein to provide basis for selecting suitable processing methods of soybean meal.【Method】The orthogonal experiment design had 3 levels for 4 factors of combination of strains,moisture,temperature and fermentation time to determine the optimal fermentation scheme.The effects of baking (temperatures 160,200 and 240 ℃),microwave (low,middle and high powers) and steaming (15,20 and 25 min) on antigen protein and acid soluble protein of soybean meal were also studied by single factor experiment.【Result】The best fermentation scheme of fermented soybean meal was Bacillus subtilis and Candida utilis as fermented strains,40% fermentation water,and 35 ℃ for 72 h.The content of acid soluble protein in fermented soybean meal was 17.36%,and the decomposition of antigen protein was the best.The best parameters of enzymatic hydrolysis soybean meal were 0.3% proteinase,60% water and 35 ℃ for 48 h.The content of acid soluble protein in the soybean meal after enzymatic hydrolysis was 8.76%,and the decomposition of antigen protein was the best.The content of acid soluble protein of soybean meal after baking,microwave and steaming treatment was higher than that in control group (P<0.05),and there was significant difference among groups (P<0.05).There was no significant difference among different levels in same treatments (P>0.05).By electrophoresis observation,microwave decomposed soybean meal antigen protein the best,and baking and steaming also degraded antigen protein to a certain extent.【Conclusion】Fermentation,enzymolysis and physical treatment can increase the content of acid soluble protein and reduce the content of antigen protein in soybean meal. |
| Key words: soybean meal antigenic protein acid soluble protein enzymolysis fermentation |
