Preparation method and application of hydrolyzed soybean meal peptide-rich zinc

Abstract

The invention discloses a preparation method and application of hydrolyzed soybean meal peptide-enriched zinc. The preparation method comprises the following steps: crushing peeled soybean meal, adding water, adjusting the pH value to be neutral, and adding protease for hydrolysis; wherein the adding proportion of the protease is alpha-galactosidase accounting for 0.08%-0.1% of the weight of the soybean meal, papain accounting for 0.15%-0.2% of the weight of the soybean meal, neutral protease accounting for 0.15%-0.2% of the weight of the soybean meal and flavor enzyme accounting for 0.05%-0.1% of the weight of the soybean meal, enzyme inactivation treatment is carried out after complete hydrolysis, then the pH value of the system is adjusted to 4-6, soluble zinc salt is added, and the hydrolyzed soybean meal peptide-enriched zinc is obtained after reaction. The compound enzyme is used for hydrolysis, so that the hydrolysis efficiency is greatly improved, the content of acid-soluble protein is increased, the acid-soluble protein is chelated with a zinc source, an optimized hydrolyzed peptide-enriched zinc product is finally obtained, and the problem of low acid-soluble protein content of the fermented soybean meal at present is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of animal feed additives, and in particular relates to a preparation method and application of hydrolyzed soybean meal peptide-rich zinc. Background Art

[0002] Zinc is one of the essential trace elements for animals. Since zinc is related to the synthesis of various enzymes and proteins in animals, it can affect the production and development of animals. Therefore, zinc has a high nutritional value. Currently, there are three widely used zinc sources: inorganic zinc, organic acid zinc salts, and organic trace element chelated zinc. There are great differences in the absorption and application effects of animals.

[0003] Studies have shown that the absorption effect of organic trace element chelated zinc in animals is significantly higher than that of inorganic zinc sources. Although the production research of single amino acid chelated salts is becoming more mature, the price cost is relatively high.

[0004] Soybean meal is a byproduct of oil extraction from peeled soybeans. It has a protein content of about 43-46%. However, it has certain antigenicity when used directly as a raw material, and its digestibility and biological value are not high. However, after being hydrolyzed, it becomes a polypeptide that not only has good solubility and stability, but is also easier to absorb. Enzymatic soybean meal uses modern biotechnology to enzymatically degrade the protein in soybean meal into a mixture of soluble protein and small molecule polypeptides. Compared with traditional soybean protein, it is easier to absorb and utilize, has the characteristics of low antigen, and is considered to be an ideal plant protein source for young animal feed.

[0005] At present, there are many related studies at home and abroad. Chinese patent application document CN101283805 A introduces a zinc-polypeptide complex and its preparation method and application. Using organic solvent ethanol as a precipitant, although the polypeptide-zinc compound can be precipitated, the inorganic zinc salt that does not participate in the reaction will also precipitate together. Chinese patent application document CN103626867 A discloses a preparation process of fish skin collagen polypeptide chelated zinc. The raw material fish skin collagen peptide is scarce and expensive, which hinders the mass production of chelated zinc. Chinese patent application document CN107502642 A discloses a preparation method of fish protein peptide chelated zinc. Although the enzymatic hydrolysis efficiency is high, the enzymatic hydrolysis step is relatively complicated, and microwave is used for enzymatic hydrolysis, which is extremely inconvenient for industrial production. The reaction parameters and protein sources in different patents vary greatly, resulting in a wide range of final products, and cannot really solve the problems of palatability and digestibility of young animals. Summary of the invention

[0006] In order to overcome the problems in the prior art, the present invention provides a preparation method and application of hydrolyzed soybean meal peptide-rich zinc, which solves the problems of complex process flow, high price, low acid-soluble protein and poor palatability.

[0007] In order to solve the above technical problems, the technical solutions proposed by the present invention are as follows: The present invention provides a method for preparing hydrolyzed soybean meal peptide-rich zinc, comprising the following steps: S1. After the peeled soybean meal is crushed, water is added to adjust the pH to neutral, and protease is added to hydrolyze for 6-8 hours. After the hydrolysis is complete, a hydrolysis system is obtained; the protease is added in a proportion of 0.08%-0.1% by weight of the soybean meal of α-galactosidase, 0.15%-0.2% by weight of the soybean meal of papain, 0.15%-0.2% by weight of the soybean meal of neutral protease, and 0.05%-0.1% by weight of the soybean meal of flavor enzyme.

[0008] S2. The hydrolysis system obtained in step S1 is subjected to enzyme inactivation treatment, and then the pH of the system is adjusted to 4-6, and a soluble zinc salt is added to obtain hydrolyzed soybean meal peptide-rich zinc after reaction.

[0009] As an optional embodiment, in the preparation method provided by the present invention, in step S1, the ratio of the added amount of the crushed soybean meal to the added amount of water is 1:1-3.

[0010] As an optional embodiment, in the preparation method provided by the present invention, in step S2, the reaction time after adding the soluble salt is 2-4 hours.

[0011] As an optional embodiment, in the preparation method provided by the present invention, in step S2, the reaction temperature after adding the soluble zinc salt is 95-105°C.

[0012] As an optional embodiment, in the preparation method provided by the present invention, the enzyme activity of α-galactosidase is 3500 IU / g, the enzyme activity of papain is 1 million IU / g, and the enzyme activity of flavor protease is 100,000 U / g.

[0013] As an optional embodiment, in the preparation method provided by the present invention, in step S1, the hydrolysis temperature is 45-65°C.

[0014] As an optional embodiment, in the preparation method provided by the present invention, the enzyme inactivation temperature is 85-95° C., the inactivation time is 10-15 min, and then cooled to room temperature.

[0015] As an optional embodiment, in the preparation method provided by the present invention, after adding the soluble zinc salt, pure water with a volume of 1-2 times the volume of the clear liquid is continuously added to the reaction system.

[0016] As an optional embodiment, in the preparation method provided by the present invention, the system is filtered and vacuum dried after the reaction.

[0017] Based on the same technical concept, the present invention also provides the use of hydrolyzed soybean meal peptide-rich zinc prepared by the above-mentioned preparation method of hydrolyzed soybean meal peptide-rich zinc in animal feed additives.

[0018] Compared with the prior art, the present invention has the following beneficial effects: By using soybean meal as raw material and hydrolyzing it with a composite enzyme, the hydrolysis efficiency is greatly improved, the content of acid-soluble protein is increased, and chelated with the zinc source, ultimately obtaining an optimized hydrolyzed peptide-rich zinc product, which solves the current problems of low acid-soluble protein and poor palatability of fermented soybean meal. DETAILED DESCRIPTION

[0019] In order to facilitate the understanding of the present invention, the present invention will be described more comprehensively and meticulously below in combination with the specification and preferred embodiments, but the protection scope of the present invention is not limited to the following specific embodiments.

[0020] Unless otherwise defined, all professional terms used below have the same meanings as those generally understood by those skilled in the art. The professional terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the scope of protection of the present invention.

[0021] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0022] Example 1 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0023] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0024] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0025] Example 2 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0026] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:2, dissolve in water, stir, adjust pH to 5.5, add 0.08% α-galactosidase, 0.2% papain, 0.15% neutral protease, 0.08% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0027] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0028] Example 3 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0029] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:1, dissolve in water, stir, adjust pH to 5.5, add 0.09% α-galactosidase, 0.15% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, cool it to room temperature, centrifuge it to obtain the clear liquid for use. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0030] (3) Preparation of chelate: Adjust the pH of the hydrolysis system to 5-6, add 5g of zinc sulfate monohydrate powder, then add 400ml of water, filter, and then reflux the reaction mother liquor at 105℃ for 4h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0031] Example 4 (2) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0032] (3) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.5, add 0.1% α-galactosidase, 0.2% papain, 0.18% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0033] (4) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 3 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0034] Example 5 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0035] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.5, add 0.1% α-galactosidase, 0.18% papain, 0.15% neutral protease, 0.05% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0036] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 2 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0037] Example 6 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0038] (2) Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.08% α-galactosidase, 0.18% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 45℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0039] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0040] Example 7 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0041] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 50℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0042] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0043] Example 8 (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0044] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 60℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0045] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0046] Comparative Example 1 The difference between this comparative example and implementation 1 is the amount of enzyme added.

[0047] (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0048] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.01% α-galactosidase, 0.25% papain, 0.1% neutral protease, 0.04% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0049] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0050] Comparative Example 2 The difference between this comparative example and implementation 1 lies in the type of complex enzyme.

[0051] (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0052] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% papain, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0053] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0054] Comparative Example 3 The difference between this comparative example and implementation 1 lies in the type of complex enzyme.

[0055] (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0056] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 8 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, and cool it to room temperature. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0057] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0058] Comparative Example 4 The difference between this comparative example and implementation 1 is the hydrolysis reaction time.

[0059] (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0060] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:3, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 2 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, cool it to room temperature, centrifuge it to obtain the clear liquid for use. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0061] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0062] Comparative Example 5 The difference between this comparative example and implementation 1 is the hydrolysis reaction time.

[0063] (1) Raw material pretreatment: Grind the peeled soybean meal and pass it through a 40-mesh sieve.

[0064] (2) Protein hydrolysis: Weigh a certain amount of raw materials, add raw materials: water = 1:5, dissolve in water, stir, adjust pH to 5.0, add 0.1% α-galactosidase, 0.2% papain, 0.2% neutral protease, 0.1% flavor enzyme, and perform hydrolysis reaction in a 55℃ constant temperature water bath shaking bed for 4 hours. Heat the hydrolyzate to 95℃, keep it for 15 minutes, cool it to room temperature, centrifuge it to obtain the clear liquid for use. The enzyme used for hydrolysis was provided by Guangxi Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0065] (3) Preparation of chelate: adjust the pH of the hydrolysis system to 5-6, add 5 g of zinc sulfate monohydrate powder, then add 400 ml of water, filter, and then reflux the reaction mother liquor at 105 °C for 4 h. After the reaction is completed, filter and vacuum dry to obtain a peptide-rich zinc product.

[0066] The finished product of the peptide-rich zinc in the example and the sample prepared in the comparative example were subjected to conventional testing. The testing method is as follows. The test results are shown in Table 1 below.

[0067] Crude protein detection method: GB / T 6432 Determination of crude protein in feed-Kjeldahl method; Moisture detection method: GB / T 6435 Determination of moisture in feed; Acid-soluble protein detection method: NY / T 3801-2020 Determination of acid-soluble protein in feed raw materials; Zinc content detection method: GB / T 13885-2017 Determination of calcium, copper, iron, magnesium, manganese, potassium, sodium and zinc content in feeds - Atomic absorption spectrometry; Chelation rate detection method: SCWT / QM03-L-147 Determination of amino acid complex chelation rate; pH value detection method: GB 5009.237-2016 National Food Safety Standard Determination of pH value of food.

[0068] Table 1: Test results of samples in Examples and Comparative Examples

[0069] As can be seen from Table 1, the acid-soluble protein in Implementation 1 is the highest, indicating that its hydrolysis is relatively good, and the chelation rate is also the highest, indicating that the small peptides after hydrolysis and the free amino acids are well combined, and it is the most optimized solution. In comparison, the other embodiments 2-8 have slightly lower indicators, but they can also achieve the technical effects of the present invention. The results obtained in the comparative examples are slightly worse than those in the embodiments.

[0070] Application Examples Weaned piglets were used as test subjects, the peptide-rich zinc of the present invention was used as the test product, and the commercially available protein zinc product was used as the control group. The palatability of the product was determined based on the animal's feeding situation. The test started at 50 days of age, with a body weight of about 15±0.5 kg, pre-fed for 5 days, and the test period was 8 days. The number of test animals was 16*6=96.

[0071] The feed intake of the experimental piglets during the experimental period is shown in Table 2. The results show that at the beginning of the experiment, the feed intake of the control group was higher than that of the experimental group, but there was no significant difference ( P =0.091); As the test time went on, the feed intake of the piglets in the test group gradually increased, and was significantly higher than that of the control group on D7-8 ( P =0.012).

[0072] Table 2: Food intake of the experimental group and the control group

[0073] The above contents are further detailed descriptions of the present invention in combination with specific preferred embodiments, and it cannot be determined that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the field to which the present invention belongs, several simple deductions or substitutions can be made without departing from the concept of the present invention, which should be regarded as falling within the scope of protection of the present invention.

Claims

1. A method for preparing hydrolyzed soybean meal rich in peptide zinc, characterized in that: The following steps are involved: S1. After crushing the peeled soybean meal, add water, adjust the pH to neutral, add protease and hydrolyze for 6-8 hours, and obtain a hydrolysis system after the hydrolysis is complete; the protease added is 0.08%-0.1% of α-galactosidase by weight of soybean meal, 0.15%-0.2% of papain by weight of soybean meal, 0.15%-0.2% of neutral protease by weight of soybean meal and 0.05%-0.1% of flavor enzyme by weight of soybean meal; S2. The hydrolysis system obtained in step S1 is subjected to enzyme inactivation treatment, and then the pH of the system is adjusted to 4-6, and a soluble zinc salt is added to obtain hydrolyzed soybean meal peptide-rich zinc after reaction.

2. The method for preparing hydrolyzed soybean meal peptide-rich zinc according to claim 1, characterized in that: In step S1, the ratio of the added amount of crushed soybean meal and water is 1:1-3.

3. The method for preparing hydrolyzed soybean meal peptide-rich zinc according to claim 1, characterized in that: In step S2, the reaction time after adding the soluble salt is 2-4 hours.

4. The method for preparing hydrolyzed soybean meal peptide-rich zinc according to claim 1, characterized in that: In step S2, the reaction temperature after adding the soluble zinc salt is 95-105°C.

5. The method for preparing hydrolyzed soybean meal peptide-rich zinc according to claim 1, characterized in that: In step S1, the hydrolysis temperature is 45-65°C.

6. The method for preparing hydrolyzed soybean meal peptide-rich zinc according to claim 1, characterized in that: In step S2, the enzyme inactivation temperature is 85-95°C, the inactivation time is 10-15 minutes, and then cooled to room temperature.

7. The method for preparing hydrolyzed soybean meal rich in peptide zinc according to claim 1, characterized in that: In step S2, after adding the soluble zinc salt, pure water with a volume of 1-2 times of the clear liquid is added to the reaction system.

8. The method for preparing hydrolyzed soybean meal peptide-rich zinc according to claim 1, characterized in that: In step S2, the system is filtered and vacuum dried after the reaction.

9. Use of hydrolyzed soybean meal peptide-rich zinc prepared by the method for preparing hydrolyzed soybean meal peptide-rich zinc as described in any one of claims 1 to 8 in animal feed additives.

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