酶解对豆粕营养成分及体外消化率的影响

Effects of enzymatic hydrolysis on nutritional components and digestibility of soybean meal

为了探讨酶解对豆粕营养价值的影响,试验以豆粕为原料进行体外酶解预消化处理,测定样品的营养成分及体外消化率。结果表明,经过酶解之后的豆粕与原料相比,粗蛋白质、酸溶蛋白、还原糖以及氨基酸含量有了明显的提高(P<0.05),氢氧化钾蛋白质溶解度、粗蛋白质消化率以及干物质消化率也有显著增加(P<0.05)。酶解之后的豆粕营养价值明显提高。

In order to investigate the effect of enzymatic hydrolysis on the nutritional value of soybean meal,taking soybean meal as the raw material for enzymatic digestion in vitro,we detected the nutrient composition and in vitro digestibility of the sample.The results showed that the crude protein,acid soluble protein,reducing sugar and amino acid content of the soybean meal after enzymatic hydrolysis were significantly improved(P<0.05).KOH protein solubility,protein digestibility and dry matter digestibility were all increased significantly(P<0.05).The nutritional value of soybean meal was obviously increased after enzymatic hydrolysis.