花生粕饲用品质改善的研究  

Improvement of the forage quality of peanut meal with microbial fermentation

作　　者：任晓静[1,2,3] 蔡国林[1,3] 朱德伟[1,3] 乔晓艳[1,3] 陆健[1,2,3] 

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《中国油脂》2013年第4期18-22,共5页China Oils and Fats

基　　金：江苏高校优势学科建设工程资助项目;教育部新世纪优秀人才支持计划(NCET-08-0790)

摘　　要：用植物乳杆菌结合蛋白酶和植酸酶对花生粕进行固态发酵,通过比较发酵前后花生粕中黄曲霉毒素B1、植酸、无机磷、粗蛋白、多肽、总酸(以乳酸计)含量以及氨基酸组成、蛋白质体外消化率等指标的变化来综合考察生物技术处理对花生粕品质的改善。研究发现,发酵后黄曲霉毒素B1的去除率为44.61%,植酸含量由1.36%降低到0.23%,无机磷含量由0.11%提高到0.40%,粗蛋白含量由51.83%提高到53.39%。大分子蛋白明显降解为多肽,多肽含量由3.34%提高到11.36%,必需氨基酸总量提高了16.43%,蛋白质的体外消化率由57.45%提高到68.36%,总酸含量达到4.99%。经过生物技术处理,花生粕的品质得到了明显提高。Peanut meal was treated by Lactobacillus plantarum combined with proteinase and phytase in solid - state fermentation. The changes of contents of aflatoxin B1 , phytic acid, inorganic phosphorus, crude protein, peptides, lactic acid, amino acid composition, and digestibility of protein in vitro of the peanut meal before and after fermentation were studied to evaluate the improvement of the quality of peanut meal. The results showed that after fermentation the removal rate of aflatoxin B~ was 44. 61%, the phytic acid content decreased from 1.36% to 0. 23%, the inorganic phosphorus content increased from 0. 11% to 0. 40% and crude protein content increased from 51.83% to 53. 39%. Macromolecular proteins were obviously degraded into peptides of which content increased from 3. 34% to 11.36%, total content of essential amino acid improved by 16. 43%, the digestibility of protein in vitro increased from 57. 45% to 68. 36%, and the content of total acid was up to 4. 99%. The quality of peanut meal was greatly improved by biotechnolo^ical processing.

关 键 词：花生粕 发酵 黄曲霉毒素 植酸 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] S816[轻工技术与工程—食品科学与工程]