不同酶制剂对豆粕中抗原蛋白的影响

The influence of different enzyme preparation of antigen protein in soybean meal

豆粕中蛋白质含量高,营养成分平衡,但豆粕中含有的抗原蛋白在一定程度上限制了其在饲料中的应用。近年来利用生物酶解技术去除豆粕中的大豆蛋白抗原日益受到重视。本文在实验室条件下采用对比试验,研究不同外源酶制剂对豆粕中抗原蛋白的降解效果。试验结果表明:在0.7%的添加量下,10号碱性蛋白酶对豆粕中的大豆球蛋白降解率为82.3%,在0.5%的添加量下,5号中性蛋白酶对豆粕中的大豆球蛋白降解率速度减缓,在0.6%的添加量下,4号酸性蛋白酶对豆粕中的β-伴大豆球蛋白降解率为53.6%;另外,复合蛋白酶对抗原蛋白的降解效果优于单个酶。

Soybean meal has been widely used as a good protein resource in animal feed forits characteristics of high protein content and balanced nutrients,but theantigenic proteins limit the use of soybean.In recent years,the removal of soybean protein antigen from soybean meal by enzymatic hydrolysis has been paid more and more attention.In this paper,the effect of different exogenous enzymes on the degradation of antigenic proteins in soybean meal was studied by contrast test in laboratory.The results showed that under the adding amount of 0.7%,the soybean globulin degradation rate of 10 alkaline protease for soybean meal was 82.3%,under the adding amount of 0.5%,the soy meal glycinin degradation rate slowed down of 5 neutral protease for soybean meal,under the adding amount of 0.6%,the soybean globulin degradation rate of 4 acidic protease for soybean meal was 53.6%,the degradation effect of complex protease was better than that of single enzyme.