豆粕霉变过程中品质变化规律的研究  

The Laws in Quality Change of Moldy Soybean Meal

作　　者：陈喜斌[1] 丁斌鹰[2] 陈宏[1] 

机构地区：[1]华中农业大学牧医学院,武汉430070 [2]武汉工业学院饲料科学系,武汉430023

出　　处：《中国粮油学报》2003年第1期65-69,73,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：本试验按3×4因子水平设计,在湿度大于75％的条件下,温度分别为20±1℃、25±1℃、30±1℃、35±1℃的四个恒温培养箱中,用三种不同含水量(13.89±0.04％、15.77±O.02％、17.66±0.05％)豆粕进行发霉试验,试验分12个处理,每个处理设40袋密封包装的豆粕,研究发霉豆粕的粗脂肪含量、粗蛋白含量、蛋白质溶解度、脲酶活性△pH的变化。结果表明,随着霉菌生长,豆粕的蛋白质溶解度在逐渐减少,霉菌增长与豆粕的蛋白质溶解度降低有较强的负线性相关关系(P<0.05);随着霉菌生长,豆粕的粗脂肪含量在逐渐减少,霉菌增长与豆粕粗脂肪含量的降低有较强的负相关性(P<0.05);霉菌生长对豆粕的粗蛋白质的含量和脲酶活性指数△pH没有显著的影响(P>0.1)。The experiment was conducted according to a 3× 4design. Soybean meal materials containing different moisture(13.89 ±0.04% ; 15.77 ± 0.02% ; 17.66 ±0.05%)were stored under four different environmental temperatures, 12 treatments. Each treatment consist of 40 bags of soybean meal which here used for determining water content, crude protein content, crude fat content, protein solubility and urease activity. Results showed that the protein solubility decreased as mould grow up with significantly negative correlation between protein solubility and degree of mold growth (p < 0.05) .The crude fat content decreased as mould grow up, with also significantly negative relationship between crude fat content and degree of mold growth (p < 0.05). There was no significant effect on crude protein content and urease activity of soybean meal by mould growth ( p > 0.1) .

关 键 词：豆粕 霉变 品质变化规律 蛋白质溶解度 脲酶活性 饲料 

分 类 号：S816.3[农业科学—饲料科学]