蒸汽加热处理对大豆皮抗营养因子活性和家兔盲肠微生物活体外消化的影响

Effect of Steam Cooking on the Activity of Anti-Nutrition Factors of Soybean Hulls and Their Digestion by Rabbit Cecal Microorganism in vitro

试验对大豆皮在常压下进行不同时间(0、12.5、25、37.5 min)的蒸汽加热处理,研究其化学成分含量、脲酶活性(UA)、胰蛋白酶抑制因子活性(TIA)以及蛋白质溶解度(PS)的变化。结果表明:经过不同时间的热处理,大豆皮化学成分含量没有显著变化(P>0.05)。随加热时间延长,大豆皮UA、TIA和PS显著下降(P<0.05),在蒸汽加热处理25 min时,可以明显降低其抗营养因子含量,但对蛋白质溶解度的影响不大。利用活体外产气量法对蒸汽加热处理的大豆皮进行家兔盲肠微生物活体外消化试验,结果表明,随着湿热处理时间的延长,大豆皮产气速度直线上升(L;P<0.05),而CP消化率降低,但对大豆皮的干物质消化率和24 h最大产气量没有显著影响(P>0.1),说明经一定时间蒸汽加热处理大豆皮对家兔盲肠微生物活体外消化无显著影响。综合以上2个试验的结果,推荐对大豆皮蒸汽加热25 min可以作为生产应用的适宜处理时间。

The soybean hulls were processed with steam cooking for 0, 12.5, 25 and 37.5 minutes, respectively. In the first experiment, the processed soybean hulls were determined for CP, DM, NDF, ADF contents and urease activity （UA）, trypsin inhibitor activity （TIA）, protein solubility （PS）. As steam treatment time extended, there were no significant differences in CP, DM, NDF and ADF contents, but the value of UA, TIA and PS were declined obviously. The amount of anti-nutrition factors in soybean hulls was greatly reduced with 25 min treatment. In the second experiment, the processed soybean hulls were digested by rabbit cecal microorganism in vitro. DM digestion and maximum gas production at 2d h of soybean hulls were not affected by the steam cooking treatment at different times. In conclusion, our results based upon two experiments suggested that steam cooking for 25 min can be considered as an appropriate treating time of soybean hulls in practice.