酸性蛋白酶固态降解豆粕定向制备饲用功能性氨基酸

Preparation of feed functional amino acids by solid-state degradation of soybean meal with acid protease

为提升豆粕的营养价值实现豆粕的高值化利用,本试验基于固态法模式下,于50℃恒温箱中用酸性蛋白酶降解豆粕,以氨基酸态氮生产率为指标,通过控制变量法依次确定豆粕酶解的最佳工艺条件。试验结果表明:当酸性蛋白酶添加量为豆粕干粉重量的0.5%,含水量为33.3%,酶解时间为72 h,氨基酸态氮生成率最高可达0.060 gN/g豆粕,对试验数据进行显著性分析,表明酶添加量对氨基酸态氮生成率有显著影响(P<0.05)。豆粕经酶解产生20种氨基酸,种类齐全,其中色氨酸、丙氨酸、异亮氨酸占比42.36%,饲用必需氨基酸占比68.27%,调节肠道功能的氨基酸占氨基酸总量的20.22%。本试验对提高豆粕营养价值,实现豆粕的高效开发利用,降低生产成本,减少对动物蛋白源性饲料的依赖具有重要意义。

To improve the nutritional value of soybean meal and realize the high-value utilization of soybean meal,this experiment was based on the solid-state method,in which soybean meal was degraded by acid protease in a constant temperature box at 50℃.Taking the productivity of amino acid nitrogen as an index,the optimal technological conditions of soybean meal enzymolysis were determined by controlling variables.The experimental results showed that when the amount of acid protease was 0.5%of the weight of soybean meal dry powder,the water content was 33.3%and the enzymolysis time was 72 h.The highest production rate of amino acid nitrogen could reach 0.060 g N/g soybean meal,and the significance analysis of the experimental data showed that there was a significant difference between the enzyme supplemental level and the amino acid nitrogen production rate(P<0.05).There were 20 kinds of amino acids produced by enzymatic hydrolysis of soybean meal,among which tryptophan,alanine,and isoleucine account for 42.36%,essential amino acids for feeding account for 68.27%,and amino acids for regulating intestinal function account for 20.22%of the total amino acids.This experiment was of great significance to improve the nutritional value of soybean meal,realize the efficient development and utilization of soybean meal,reduce the production cost,and reduce the dependence on animal protein-derived feed.