豆粕酶解及其品质改善研究

Study on Characterization Analysis and Enzymolysis of Soybean Meal

为充分利用豆粕资源,提高蛋白质消化率,减轻非淀粉多糖的抗营养作用,采用中性蛋白酶、酸性蛋白酶、纤维素酶和木聚糖酶4种酶制剂,以不同组合方式在自然p H值的条件下对豆粕进行酶解,逐一研究酶用量及酶解时间对豆粕品质的影响,并对p H值、蛋白质水解度、还原糖释放量和感官评价等指标进行综合分析。结果表明:添加30 U/g中性蛋白酶和50 U/g酸性蛋白酶水解48 h后,最大蛋白质水解度达到22. 7%;添加30 U/g中性蛋白酶、50 U/g酸性蛋白酶、50 U/g纤维素酶和50 U/g木聚糖酶48 h后,还原糖释放量达到最大值1. 91%。

In order to make full use of soybean meal, improve the protein digestibility and reduce the anti- nutritional effects of non-starch polysaccharides, four exogenous enzymes（ neutral protease, acid protease, cellu- lase, xylanase） were added to hydrolyze soybean meal in dirt）rent combinations under the condition of natural pH. The eft）ors of enzyme dosage and enzymolysis time on the quality of soybean meal were investigated and the different treatments were compared by comprehensive analysis of pH, degree of hydrolysis, release of reduc- ing sugar and sensory evaluation. The resuhs showed that with the addition of 30 U/g neutral protease and 50 U/g acid protease for 48 h, the maximum degree of proteolysis was 22.7% ; Under the action of adding pro- tease with 30 U/g, acid protease with 50 U/g, cellulose with 50 U/g and xylanase with 50 U/g for 48 h, the re- lease of reducing sugar reached the maximum of 1.91%.