基于抗原蛋白评价的豆粕菌酶协同发酵研究

A study on bacterial enzyme synergistic fermentation of soybeanmeal based on antigenic protein evaluation

β-伴大豆球蛋白是豆粕饲料引起严重过敏反应的主要抗原蛋白,需要有效的发酵来降低或消除其抗原性,然而如何控制发酵终点和评价抗原蛋白含量成为了难题。该文利用纳米金适配体生物传感器,通过测定β-伴大豆球蛋白降解率确定发酵终点,并获得了最优的菌酶协同发酵工艺。最终得到的豆粕产品β-伴大豆球蛋白降解率达到75.27%,氨基酸和有机酸含量显著增加,营养价值和适口性明显提升。该研究利用纳米金适配体传感器解决了豆粕发酵过程中抗原蛋白含量评价和发酵终点控制的难题,为其在发酵豆粕的工业生产应用提供了参考与借鉴。

β-conglycinin is the main antigenic protein causing severe allergic reactions in soybean meal feeds,and effective fermentation is needed to reduce or eliminate its antigenicity.However,it is difficult to control the fermentation endpoint and evaluate the antigenic protein content.In this paper,gold nanoparticles(AuNPs)-aptamer sensor was used to determine the fermentation endpoint by measuring the degree ofβ-conglycinin degradation and obtained the optimal bacterial enzyme synergistic fermentation technology.The degradation ofβ-conglycinin in the final soybean meal product reached 75.27%,and the content of amino acids and organic acids increased obviously.Its nutritional value and palatability were significantly enhanced.In this study,the AuNPs-aptamer sensor was used to solve the problem of antigenic protein content evaluation and fermentation endpoint control during the fermentation of soybean meal,which provides a reference for its application in the industrial scale-up production of fermented soybean meal.