产β-甘露聚糖酶菌株HTGC-10对豆粕抗营养因子改性的实时监测分析  

Real time monitoring and analysis of modification of soybean meal anti-nutritional factors by β-mannanase producing strain HTGC-10

作　　者：陈晓飞[1,2] 孙玉飞[1,2] 李珊珊[1,2] 刁文涛[1,2] 王佰涛 刘德海[1,2] CHEN Xiao-fei;SUN Yu-fei;LI Shan-shan;DIAO Wen-tao;WANG Bai-tao;LIU De-hai

机构地区：[1]河南省科学院生物研究所有限责任公司,河南郑州450008 [2]河南省微生物工程重点实验室,河南郑州450008

出　　处：《饲料研究》2023年第5期82-85,共4页Feed Research

基　　金：中原科技创新领军人才计划资助项目(项目编号:214200510011);河南省科学院基本科研业务费项目(项目编号:220605117)。

摘　　要：试验旨在实时监测豆粕发酵过程中抗营养因子的降解效果。以β-甘露聚糖酶高产菌株HTGC-10为发酵菌株,降解甘露聚糖,使用薄层层析及实时电泳检测菌株HTGC-10的降解效果。结果显示,菌株HTGC-10可将甘露聚糖降解为小分子的甘露寡糖;使用HTGC-10发酵10%的豆粕,在发酵的0~24 h内,菌株HTGC-10可以很好地降解豆粕中的大分子蛋白。在发酵的0~24 h内,菌株HTGC-10可以很好地降解抗营养因子,将豆粕中的大豆球蛋白、β-伴大豆球蛋白和KTI抗营养因子分别降解至原含量的11.9%、18.5%和2.0%,继续发酵24~48 h对豆粕抗营养因子的降解作用不大。研究表明,豆粕发酵以24 h为宜,可以更好地利用豆粕资源。The experiment was to monitor the degradation effect of anti-nutritional factors during soybean meal fermentation.The β-mannanase producing strain HTGC-10 stored in the laboratory was used as the fermentation strain to degrade mannan.The degradation effect of strain HTGC-10 was detected by thin layer chromatography and real-time electrophoresis.The results showed that strain HTGC-10 could degrade mannan to small mannooligosaccharide.HTGC-10 was used to ferment 10%soybean meal.The results of real-time electrophoresis showed that HTGC-10 could degrade macromolecular proteins in soybean meal well within 0~24 h of fermentation.In 0~24 h of fermentation,HTGC-10 could degrade the antitrophic factors well,and the antitrophic factors of soybean globulin,β-associated soybean globulin and KTI in soybean meal to 11.9%,18.5%and 2.0%of the original contents,respectively.The continuous fermentation for 24~48 h had little effect on the degradation of antitrophic factors in soybean meal.The study indicates that the fermentation time of soybean meal should be 24 h to make better use of soybean meal resources.

关 键 词：菌株HTGC-10 豆粕 抗营养因子 薄层层析 

分 类 号：S816.7[农业科学—饲料科学]