大豆中脲酶抗营养因子的钝化方法研究

Research on Deactivated Methods of Soybean Urease Anti-nutrition Factors

采用正交试验设计对化学钝化法(亚硫酸钠法)和物理钝化法(微波法和超声波法)进行比较。结果表明:化学法钝化的最优钝化工艺条件为:Na2SO30.03 mol·L-1,温度75℃,钝化时间60 min;物理微波法钝化为:微波功率230 W,时间90 s,粉碎度为过60目筛;物理超声波钝化法为:加水量20 mL,时间30 min,粉碎度为过60目筛。3种钝化方法处理后,脲酶活性均低于0.3 U,符合优质饲料的要求。

The present study compared the chemical and physical deactivation methods of urease anti-nutrition factors in soybean meal by orthogonal experimental design.The results showed that the optimized conditions were deactivated soybean meal with 0.03 mol·L^-1 Na2SO3 for 60 min at 75℃ for chemical deactivation method;treated at 230 W for 90 s with the soybean particle size of 60 mesh sieve for microwave deactivation method;adding 20 mL H2O reacted 30 min with the soybean particle size of 60 mesh sieve for physical ultrasonic method.The urease activities were lower than 0.3 U after these three deactivated processes and accorded with the standard of high quality feeds.