有机酸对发酵豆粕蛋白质溶解度检测值的影响

Effect of organic acid on the detection value of protein solubility of fermented soybean meal

发酵豆粕成品中含有的微生物在发酵过程中代谢而产生2％～4％的有机酸。在检测发酵豆粕蛋白质溶解度时，这部分有机酸将导致检测值偏低，与实际值相差10％～15％。所以在进行发酵豆粕的蛋白质溶解度检测时，需要先用碱将发酵豆粕中的有机酸中和，再用0．2％KOH来溶解样品进行发酵豆粕蛋白溶解度的检测。

The 2%- 4% organic acids was produced in the fermented soybean meal by microbial metabolism. The organic acid will enable the detection value of protein solubility of fermented soybean meal decreased by 10% -15% ,compared with the actual value. So in the protein solubility detection of fermented soybean meal, it＇s necessary to neutralize the organic acid in the fermented soybean meal with alkali firstly,then the sample dissolved with 0.2% KOH.