蚯蚓蛋白水解酶对大豆蛋白的分解作用

Effect of Proteolytic Enzyme in Eearthworm on the Decomposition of Soybeen Protein

通过琼脂糖蛋白平板及水解度测定两种方法从定性、定量两个方面研究了蚯蚓蛋白水解酶对大豆蛋白的分解作用,同时测定并比较了蚯蚓豆粕反应物的氨基酸含量。结果表明,蚯蚓蛋白水解酶对大豆蛋白具有一定的酶解活性,其水解度达2.75%。利用蚯蚓处理豆粕,反应物中多种氨基酸含量均有不同程度增加,氨基酸总量与豆粕相比上升了27.83%,而且各种必需氨基酸的比例也更趋合理。因此,利用蚯蚓蛋白水解酶对大豆蛋白的分解作用可以有效地改善豆粕饲料的品质。

The experiment had studied the decomposition of earthworm protease to the sogbean protein from qualitativ and quoat two aspects, simultaneously determined and compared the amino acid content of earthworm bean cake reactant. The result indicated that the earthworm protease had certain enzymolysis activeness to the soy protein,its degree of hydrolysis reached 2.75%. Using the earthworm processed bean cake, many kinds of amino acid contents had the varying degree to increase in the reactant,the amino acid total quantity rosed 27.83% and each kind of essential amino acids＇ proportion also hastened reasonably. Therefore,may improve the feed quality of the bean cake effectively using the aerthworm protease to soy protein＇s decomposition.