High-protein fermented soybean meal and preparation method thereof

A fermented soybean meal, high-protein technology, applied in the direction of bacteria used in food preparation, food science, animal feed, etc., can solve the problems of reducing nutrient absorption, hindering the combination of nutrients and digestive enzymes, increasing the rate of animal diarrhea, etc., to improve The effect of digesting and absorbing utilization, reducing the content of non-starch polysaccharides, and improving immunity

Inactive Publication Date: 2017-04-26
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Non-starch polysaccharides in the small intestine of animals will increase the viscosity of chyme and hinder the combination of nutrients and digestive enzymes; due to the reduction of the passing speed and digestibility of chyme, it provides favorable conditions for the reproduction of bacteria, especially pathogenic bacteria, which can cause animal The rate of diarrhea increases, stimulates the thickening of the intestinal mucosal layer, damages the microvilli, and reduces nutrient absorption; in addition, a large amount of non-starch polysaccharides will act as a nutrient diluent, reducing the energy of the feed, resulting in a decrease in the apparent metabolic energy of the feed
[0004] At present, there are a large number of patents on fermented soybean meal, which are mainly used to reduce the content of anti-nutritional factors such as antigenic protein and raffinose and stachyose, which cause flatulence, but there is no literature report on the removal of high content (about 25%) non-nutrients in soybean meal. Starch polysaccharides (only some patents provide a complex polysaccharide degrading enzyme, which is compounded with feed ingredients, in order to enzymatically hydrolyze in animals to reduce the content of non-starch polys...

Method used

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  • High-protein fermented soybean meal and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mix soybean meal (crushed to 60 mesh) with water at a ratio of 1:0.8, sterilize at 121°C for 20 minutes, add water to a material-water ratio of 1:3, and add a compound enzyme preparation (the amount of α-galactosidase added is 15U / g, β-mannanase, β-glucanase, cellulase, xylanase, pectinase were added at 150U / g each) and placed at 45°C for 4h; Finally, put the sample in a boiling water bath for 20 minutes, add 5wt% Saccharomyces cerevisiae and 5wt% Pediococcus pentosaceae after cooling, separate solid from liquid after semi-solid fermentation for 48h, dry and pulverize.

[0033] The soybean meal raw material (blank group) of this example and the product obtained by the method of this example were analyzed for NSP and protein content. The results showed that the NSP of soybean meal decreased from about 25.8% to 7.2%, and the protein content increased from about 46% to 60.6%. The reduction of NSP content could reduce the antinutritional effect of soybean meal and improve ...

Embodiment 2

[0041] Mix soybean meal (crushed to 60 mesh) with water at a ratio of 1:0.8, sterilize at 121°C for 20 minutes, add water to a material-water ratio of 1:2.5, and add a compound enzyme preparation (the amount of α-galactosidase added is 10U / g, β-mannanase, β-glucanase are 150U / g, cellulase, xylanase, pectinase are all added at 200U / g) and placed at 48°C for enzymolysis reaction 3h; after the enzymolysis reaction, place the sample in a boiling water bath for 20min, add 5wt% Saccharomyces cerevisiae and 5wt% Pediococcus pentosaceae after cooling, separate the solid from the liquid after 48h of semi-solid fermentation, dry and pulverize.

[0042] The results show that the NSP content of the fermented soybean meal obtained according to the method of this example is 8.6%, the total protein content is 58.8%, and the polypeptide accounts for 29.1%; the lactic acid content is 2.2%, and the number of viable bacteria reaches 10% 8 CFU / g or more.

Embodiment 3

[0044] Mix soybean meal (crushed to 60 mesh) with water at a ratio of 1:1, sterilize at 121°C for 20 minutes, add water to a material-water ratio of 1:3.5, and add a compound enzyme preparation (the amount of α-galactosidase added is 20U / g, β-mannanase and β-glucanase are both 100U / g, cellulase, xylanase and pectinase are all added at 300U / g) and placed at 35°C for enzymolysis reaction 5h; after the enzymolysis reaction, place the sample in a boiling water bath for 20min, add 5wt% Saccharomyces cerevisiae and 5wt% Pediococcus pentosaceae after cooling, separate the solid from the liquid after 48h of semi-solid fermentation, dry and pulverize.

[0045] The results show that the NSP content of the fermented soybean meal obtained according to the method of this embodiment is 8.5%, the total protein content is 58.3%, and the polypeptide accounts for 27.1%; the lactic acid content is 2.3%, and the number of viable bacteria reaches 10% 8 CFU / g or more.

[0046] Control group 1

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Abstract

The invention discloses high-protein fermented soybean meal and a preparation method of the high-protein fermented soybean meal, and belongs to the field of animal feeds. The preparation method of the high-protein fermented soybean meal comprises the following steps: grinding soybean meal raw materials, adding water to carry out sterilization, adding a compound enzyme preparation to carry out enzymatic hydrolysis, after the enzymatic hydrolysis is carried out for a period of time, adding activated lactic acid bacteria or yeast simultaneously, performing semi-solid state fermentation, and then solid-liquid separation, drying and grinding to obtain the high-protein fermented soybean meal; the compound enzyme preparation contains alpha-galactosidase, cellulase, xylanase, pectinase, beta-mannase and beta-glucanase. According to the invention, through the specific composition and addition amount of the compound enzyme preparation, the synergism among various enzymes and a method of combining adding of the compound enzyme preparation with mixed fermentation, the content of non-starch polysaccharides can be reduced to 8% to 10%, the protein content reaches up to 60.2%, essential amino acids are overall improved by 22.41%, other various indexes obviously become better, and the method disclosed by the invention plays an important role in improving the quality of the soybean meal.

Description

technical field [0001] The invention relates to a high-protein fermented soybean meal and a preparation method thereof, belonging to the field of animal feed. Background technique [0002] As an excellent vegetable protein feed source, soybean meal has been widely used. However, soybean meal contains a variety of anti-nutritional factors, which seriously hinders the effective utilization of soybean meal. Soybean meal anti-nutritional factors are divided into two categories: heat-stable anti-nutritional factors, mainly including soybean antigenic proteins (globulin and β-conglycinin), soybean oligosaccharides (mainly raffinose and stachyose) and non-starch polysaccharides, etc. ; heat-labile anti-nutritional factors, including trypsin inhibitors, chymotrypsin inhibitors and plant lectins. [0003] Soybean antigenic proteins are macromolecular proteins or glycoproteins, mainly glycinin and β-conglycinin, which are antigenic and allergenic. When the antigen protein enters th...

Claims

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Application Information

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IPC IPC(8): A23K10/37A23K10/14A23K10/12
CPCA23V2400/427Y02P60/87
Inventor 蔡国林陆健李晓敏吴殿辉
Owner JIANGNAN UNIV
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