豆粕抗营养因子及酶解豆粕制备肽的研究进展

Research Progress on Anti-nutritional Factors in Soybean Meal and Preparation of Peptides from Enzymatically Hydrolyzed Soybean Meal

豆粕作为大豆提取豆油过程中产生的副产品,因其蛋白质含量高、氨基酸均衡和营养元素全面而成为中国主要的植物蛋白质饲料原料之一。然而,豆粕中存在的抗营养因子(如胰蛋白酶抑制剂、脲酶、大豆球蛋白和非淀粉多糖等)会严重阻碍动物对豆粕营养物质的消化吸收。豆粕肽作为豆粕蛋白质不完全水解的产物,具有转运速度快、载体不易饱和、耗能低、避免氨基酸相互竞争以及多种生物学活性的特点。因此提高豆粕中肽的含量可以显著提高豆粕的营养价值。目前以豆粕为原料制备肽的主要方式有化学法、微生物发酵法以及酶解法,相较于前两种制备方法,酶解法对于豆粕中抗营养因子的去除,以及提高豆粕中肽的含量具有更强的特异性。作者概括了豆粕的营养特点以及影响其营养价值的主要因素,并分析了豆粕中抗营养因子的作用机理。此外,还对化学法以及微生物发酵法制备肽的优缺点进行了讨论,总结了酶解豆粕制备肽的优势和实际应用效果,并对存在的问题进行了分析。为酶解法消除豆粕抗营养因子和制备肽提供了参考依据。

Soybean meal,as a byproduct of soybean oil extraction,has become one of the main plant protein feed materials in China due to its high protein content,balanced amino acids,and comprehensive nutritional elements.However,soybean meal contains anti-nutritional factors(such as trypsin inhibitors,urease,soybean lectins and non-starch polysaccharides)that severely hinder the digestion and absorption of nutrients in animals.Soybean peptide,as an incompletely hydrolyzed product of soybean meal protein,has the characteristics of fast transport speed,low carrier saturation,low energy consumption,avoidance of amino acid competition,and multiple biological activities.Therefore,increasing the content of peptides in soybean meal can significantly improve its nutritional value.Currently,the main methods for preparing peptides from soybean meal include chemical methods,microbial fermentation methods,and enzymatic hydrolysis methods.Compared to the first two preparation methods,enzymatic hydrolysis has stronger specificity for the removal of anti-nutritional factors in soybean meal and the increase of peptide content.The author summarizes the nutritional characteristics of soybean meal and the main factors affecting its nutritional value,and analyzes the mechanisms of anti-nutritional factors in soybean meal.In addition,the advantages and disadvantages of chemical methods and microbial fermentation methods for peptide preparation are discussed,and the advantages and practical application effects of enzymatic hydrolysis of soybean meal for peptide preparation are summarized.The existing problems are also analyzed.This provides a reference for the enzymatic hydrolysis method to eliminate anti-nutritional factors in soybean meal and prepare peptides.