菌酶协同改善花生粕的饲用品质  

Synergistic of enzymes and fermentation to improve the feed quality of peanut meal

作　　者：周佳慧 李晓敏 蔡国林[1,2] 孙海彦 陆健[1,2] ZHOU Jiahui;LI Xiaomin;CAI Guolin;SUN Haiyan;LU Jian(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China;Hainan Key Laboratory of Tropical Microbe Resources,Institute of Tropical Bioscience and Biotechnology,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)

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]江南大学生物工程学院,江苏无锡214122 [3]中国热带农业科学院热带生物技术研究所,海南省热带微生物资源重点实验室,海口571101

出　　处：《中国油脂》2021年第9期92-98,共7页China Oils and Fats

摘　　要：花生粕是重要的蛋白饲料原料,但由于其氨基酸不平衡,特别是精氨酸与赖氨酸比例严重失衡(精氨酸与赖氨酸含量比值在3~4,理想的精氨酸与赖氨酸含量比值为1.0),限制了其在动物养殖中的应用。研究了复合酶预处理结合乳酸菌发酵花生粕对其品质的改善。结果表明:经菌酶协同处理后,花生粕粗蛋白质含量由46.4%提高至50.6%,大分子蛋白明显降解为小分子蛋白,酸溶蛋白质含量由2.3%提高至17.8%,多肽含量由1.6%提高至15.7%,蛋氨酸和赖氨酸含量分别提高了77.1%和42.0%,精氨酸降解率为18.7%,精氨酸与赖氨酸含量比值从3.7降低至2.1,总酸含量由0.6%提高到4.7%,其中乳酸含量由0.64 mg/g提高至14.63 mg/g。菌酶协同处理后的花生粕抗氧化性明显增强,其中每克菌酶协同处理后的花生粕对羟自由基的清除能力与171.6 mg VC相当,比花生粕(与47.6 mg VC相当)提高了2.6倍。Peanut meal is an important raw material of protein feedstuff. However, due to the unbalanced ratios of amino acids, especially ratio of arginine to lysine(the ratio of arginine to lysine is 3-4, the ideal ratio of arginine to lysine is 1.0), so its application in animal breeding has been limited. The improvement of the quality of peanut meal by combining compound enzyme pretreatment with lactic acid bacteria fermentation was studied. The results showed that after the synergistic treatment with lactic acid bacteria and enzymes, the crude protein content of peanut meal increased from 46.4% to 50.6%, the protein was significantly degraded, the acid-soluble protein content increased from 2.3% to 17.8%, and the content of polypeptides increased from 1.6% to 15.7%.At the same time, the contents of methionine and lysine increased by 77.1% and 42.0%, respectively, and the degradation rate of arginine was 18.7%, causing the ratio of arginine to lysine reduced from 3.7 to 2.1. In addition, the total acid content increased from 0.6% to 4.7%, in which the content of lactic acid increased from 0.64 mg/g to 14.63 mg/g. The anti-oxidation was significantly enhanced, with the hydroxyl radicals scavenging power equivalent to 171.6 mg vitamin C, which was 2.6 times higher than that of peanut meal(equivalent to 47.6 mg vitamin C).

关 键 词：花生粕 氨基酸平衡 菌酶协同发酵 精氨酸降解 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ929[轻工技术与工程—食品科学与工程]