湿玉米蛋白粉和赖氨酸渣混合物固态发酵条件优化及营养价值评定  

Wet Corn Protein and Lysine residue Mixture of Solid State Fermentation Condition Optimization and Nutritional Value Evaluation

作　　者：刘梓涵 张永根[1] 孙丽华 LIU Zihan;ZHANG Yonggen;SUN Lihua(College of Animal Science and Technology,Northeast Agricultural University,Heilongjiang Harbin 150030,China;Guangzhou Youbest Technology Co.,Ltd.,Guangdong Guangzhou 512640,China)

机构地区：[1]东北农业大学动物科学技术学院,黑龙江哈尔滨150030 [2]广州优百特科技有限公司,广东广州512640

出　　处：《饲料工业》2025年第3期87-95,共9页Feed Industry

基　　金：国家现代农业产业技术体系资助项目[CARS36]。

摘　　要：研究旨在挖掘湿玉米蛋白粉与赖氨酸渣作为饲料蛋白资源的潜力,为新型蛋白资源的开发提供思路。利用酶菌协同固态发酵对湿玉米蛋白粉和赖氨酸渣混合物(wet corn gluten meal-lysine residue mixture,WLM)进行发酵,选取复合乳酸菌和酸性蛋白酶作为菌接种剂和酶添加剂,以发酵产物的可溶性蛋白含量作为响应值,利用响应面法优化发酵条件并研究发酵对WLM营养价值的影响。采用Plackett-Burman试验设计筛选影响可溶性蛋白含量的重要因素,利用最陡爬坡试验确定中心试验点,通过响应面法研究各因素对可溶性蛋白含量的影响,最后运用Design-Export 10.0.4软件进行WLM发酵条件的优化。结果表明:①显著影响可溶性蛋白含量的因子分别为菌接种量(P<0.01)、酶添加量(P<0.05)和麦麸添加量(P<0.05),其中菌接种量与酶添加量存在显著的交互作用(P<0.05);②WLM最优发酵条件为含水量35%,菌接种量8×10^(7) CFU/g,酶添加量0.4%,麦麸添加量60%,发酵温度为35℃,发酵时间为96 h,此时可溶性蛋白占总蛋白的含量预测值为532.54 mg/g;③发酵极显著降低了WLM中中性洗涤纤维、淀粉、醇溶蛋白的含量及pH(P<0.01),但极显著提高了非蛋白氮与可溶性蛋白含量(P<0.01)。综上,利用响应面法优化固态发酵条件后,WLM的营养品质提高,小分子蛋白质含量提高,具有开发蛋白质资源的潜质。The study aims to explore the potential of wet corn gluten meal and lysine residue as feed protein resources and provide insights for the development of new protein resources.Wet corn gluten meal-lysine residue mixture(WLM)was fermented through enzyme-microbe co-solid state fermentation.The compound lactic acid bacteria and acid protease were selected as the microbial inoculant and enzyme additive,respectively.The soluble protein content of the fermentation product was regarded as the response value.The fermentation conditions were optimized using the response surface methodology and the impact of fermentation on the nutritional value of WLM was investigated.The Plackett-Burman experimental design was employed to screen the significant factors influencing the soluble protein content.The steepest ascent test was utilized to determine the central experimental point.The influence of each factor on the soluble protein content was studied through the response surface methodology.Finally,the Design-Export 10.0.4 software was used to optimize the fermentation conditions of WLM.The results indicated that:①the factors that significantly affected the soluble protein content were the inoculum amount(P<0.01),the enzyme addition amount(P<0.05),and the wheat bran addition amount(P<0.05).Among them,there was a significant interaction between the inoculum amount and the enzyme addition amount(P<0.05);②the optimal fermentation conditions for WLM were a moisture content of 35%,an inoculum amount of 8×10^(7)CFU/g,an enzyme addition amount of 0.4%,a wheat bran addition amount of 60%,a fermentation temperature of 35℃,and a fermentation time of 96 h.At this point,the predicted value of the soluble protein content accounting for the total protein was 532.54 mg/g;③fermentation significantly reduced the contents of neutral detergent fiber,starch and gliadin,as well as the pH(P<0.01)in WLM,but it significantly increased the contents of non-protein nitrogen and soluble protein(P<0.01).In conclusion,after optimizing the solid-state

关 键 词：湿玉米蛋白粉 赖氨酸渣 固态发酵 可溶性蛋白含量 响应面法 

分 类 号：S816.4[农业科学—饲料科学]