豆粕抗原蛋白降解研究进展  

A survey on degradation of soybean meal antigen protein

作　　者：何天齐 王鹏 杨浩辰 石鑫峰 刘琼 He Tianqi;Wang Peng;Yang Haochen;Shi Xinfeng;Liu Qiong(China Oil & Foodstuffs Corporation .,Ltd.,Beijing 100020;Beijing Challenge Biotechnology Co.,Ltd.,Beijing 100081)

机构地区：[1]中粮集团有限公司,北京100020 [2]北京挑战生物技术有限公司,北京100081

出　　处：《粮食与食品工业》2021年第1期12-15,19,共5页Cereal & Food Industry

摘　　要：豆粕作为重要的饲料原料,其含有多种抗营养因子,其中抗原蛋白含量高,且不易降解,限制了其在实际生产中的应用,造成了饲料原料的浪费。目前通过物理、酶解和微生物发酵手段均可对豆粕中抗原蛋白进行一定程度的降解,但均降解不彻底。本文主要论述近年来针对豆粕抗原蛋白降解问题开展的相关研究的进展,并针对目前存在的问题展望今后的发展方向。Soybean meal is an important feed material.However,soybean meal contains a variety of anti-nutritional factors,especially the high content of antigen protein and is not easily degraded,which limits its application in actual production and causes waste of feed materials.At present,physical,chemical and microbial fermentation methods can degrade the anti-protoprotein in soybean meal to a certain extent,but they are not completely.This article first discusses the research progress of soybean meal antigen protein degradation in recent years,and then,according to the limitations of current methods,makes a prospect for the future research.

关 键 词：大豆抗原蛋白 发酵 大豆球蛋白 Β-伴大豆球蛋白 

分 类 号：TS201[轻工技术与工程—食品科学]