料液比对酶解豆粕酸溶性蛋白和水溶性蛋白含量的影响研究

Effect of Material to Liquid Ratio on Contents of Acid-Soluble Protein and Water- Soluble Protein in Hydrolyze Soybean Meal

为了研究在不同料液比条件下添加中性蛋白酶对豆粕的酶解程度,试验设定6个处理,分别为料液比(质量比,下同)1.0∶1.0、1.0∶1.5、1.0∶2.0、1.0∶2.5、1.0∶3.0、1.0∶3.5,每个处理3个重复,以酸溶性蛋白和水溶性蛋白为考察指标,研究不同料液比对豆粕酶解效果的影响。结果表明,当料液比为1.0∶2.5时豆粕中的酸溶性蛋白含量最高,达到13.52%,与其他各处理相比差异极显著(P<0.01)。水溶性蛋白含量在料液比为1.0∶1.5时达到最高,与料液比1.0∶1.0处理间差异不显著(P>0.05),但与其他各处理间差异显著(P<0.05)。

6 treatments including material to liquid ratio of 1.0∶1.0,1.0∶1.5,1.0∶2.0,1.0∶2.5,1.0∶3.0,1.0∶3.5 with 3 repeats,were used to study the enzymatic hydrolysis for soybean meal when adding neutral protease enzyme.The content of acid-soluble protein and water-soluble protein were selected as reference indicators.The results showed that the content of acid-soluble protein was 13.52％ when the ratio of material to liquid was 1.0∶2.5 and significantly higher than that of the other treatments （P＜0.01）.The highest content of water-soluble protein was in the treatment with material to liquid ratio of 1.0∶1.5,showing no significant difference （P＞0.05） with the group of material to liquid ratio 1.0∶1.0 but having significantly difference（P＜0.05） with the other treatments.