霉变大豆对豆粕质量的影响

Influence of mildewed soybean on the quality of soybean meal

大豆霉变后,营养物质含量减少,籽粒变色变味,某些微生物分泌的毒素富集在大豆上可能使籽粒感染上毒素。通过对霉变大豆含量不同的大豆样品和豆粕样品进行油脂含量、粗蛋白含量、氢氧化钾蛋白质溶解度、尿素酶活性、色泽和气味等质量指标的测定,分析和研究霉变大豆对豆粕质量的影响。结果显示,随着霉变大豆含量的增加,豆粕粗蛋白含量有所升高,豆粕氢氧化钾蛋白质溶解度降低,豆粕尿素酶活性降低,豆粕颜色灰暗无光泽,霉变味加重。由此得出,用豆粕蛋白质含量作为评价霉变大豆加工所得豆粕质量的指标是不合适的,而采用豆粕氢氧化钾蛋白质溶解度作为评价指标更为合理。这一结果应在大豆油脂生产和豆粕贸易中受到重视。

After mildewed, the nutritive substance in soybean will decrease, and the color and flavor of seed will change. The toxin secreted from some microbe may even infect the soybean. Soybean containing mildewed beans can bring bad influence to the quality of extracted crude oil and soybean meal. The effect of mildewed soybean on soybean meal was studied by evaluation of oil content, crude protein content, protein solubility in KOH solution, urase activity, color and flavor. The results indicated that the protein content in the meal increased, solubility of meal in KOH solution, urase activity , color and flavor of meal decreased with mildewed bean content increased. It showed that the mildewed soybean had bad effect on the quality of soybean meal. The quality of mildewed soybean meal should not be evaluated by protein content, and should be evaluated by protein solubility in KOH.