High-digestibility puffed soybean meal as well as preparation method and application thereof
By adding glucose syrup and modified montmorillonite to the low-temperature extrusion puffing technology, the protein structure of soybean meal is changed, which solves the problems of soybean odor affecting palatability and low digestibility, and realizes the preparation of high-digestibility puffed soybean meal, reducing energy consumption and breeding costs.
Patent Information
- Application Number
- CN202511571257.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-30
- Publication Date
- 2026-01-16
AI Technical Summary
Conventional soybean meal processing methods cannot effectively reduce anti-nutritional factors, resulting in a beany taste that affects palatability, reduces protein digestibility and amino acid utilization, and also leads to high energy consumption or protein denaturation, increasing breeding costs.
By adding glucose syrup and modified montmorillonite and then extruding and puffing soybean meal, and using low-temperature extrusion puffing technology, the protein structure of soybean meal is changed, digestibility and digestive properties are improved, and the beany taste is reduced.
It improves the digestibility and protein utilization of soybean meal, reduces breeding costs, reduces the diarrhea rate of young animals, increases feed intake, and maintains the same nutrient composition.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of feed processing, in particular to a high-digestibility puffed soybean meal and a preparation method and application thereof. BACKGROUND
[0002] Soybean meal is a by-product after soybean is extracted for oil, which is widely used in the feed industry due to its rich protein, essential amino acids and various mineral nutrients. The soybean meal produced by conventional process is used in the early stage of young animals, which is prone to cause indigestion and diarrhea and other problems. In addition, the soybean meal also has a beany odor, which mainly comes from volatile components contained in soybeans, especially aldehydes, ketones and alcohols produced by the oxidative degradation of unsaturated fatty acids under the action of enzymes (mainly lipoxygenase). This is a common problem when soybean meal is used as a feed raw material, which affects palatability and thus affects the feed intake of livestock (especially young animals and poultry). Therefore, some farms have to use more expensive animal-derived proteins to replace soybean meal, a low-cost plant-derived protein, which increases the cost of breeding.
[0003] The conventional soybean meal treatment methods (such as heat treatment, fermentation, enzymatic hydrolysis) or ordinary puffing process can partially reduce the anti-nutritional factors, but often have the following problems: (1) limited improvement effect on beany odor; (2) excessive heat treatment (such as high temperature for a long time) can effectively inactivate anti-nutritional factors, but easily leads to excessive denaturation of protein and intensifies Maillard reaction, which in turn reduces the protein digestibility and amino acid utilization; (3) improper selection of parameters in ordinary puffing process may not be able to inactivate anti-nutritional factors sufficiently or have excessively high energy consumption. Therefore, it is of great significance to develop a soybean meal treatment technology that can effectively inactivate anti-nutritional factors, reduce beany odor, improve digestibility, promote feed intake, and has simple process and controllable energy consumption, for reducing the feed cost of piglets and improving the breeding efficiency. SUMMARY
[0004] In view of the above problems of the prior art, the present application provides a high-digestibility puffed soybean meal and a preparation method and application thereof. The soybean meal is treated by adding glucose syrup and extruding after modification of montmorillonite to prepare functional high-digestibility puffed soybean meal, which is beneficial to reduce cost, loss, and improve the structural properties and nutritional quality of soybean meal.
[0005] To achieve the above-mentioned application purposes, the technical solutions adopted by the present application are as follows: A preparation method of high-digestibility puffed soybean meal is provided, and the specific steps are as follows: S1: crushing the soybean meal to a particle size of less than or equal to 75 μm; S2: adjusting the water content of the soybean meal powder to 30-35% after sealing and aging; S3: After mixing aged soybean meal with glucose syrup and modified montmorillonite, the mixture is extruded, puffed, dried, pulverized, and sieved to complete the preparation of high-digestibility puffed soybean meal.
[0006] Furthermore, the weight of the glucose syrup is 1-3% of the weight of the aged soybean meal.
[0007] Furthermore, the modified montmorillonite is 0.3 to 0.8% of the weight of aged soybean meal.
[0008] Furthermore, the settling and aging time is 22-24 hours.
[0009] Furthermore, the extrusion puffing is completed using a screw speed of 180~200 r / min, a feeding speed of 2.5 kg / h, and an extrusion puffing temperature of 85~105℃.
[0010] Furthermore, the drying process involves a drying temperature of 40-45℃ and a drying time of 4-6 hours.
[0011] The present invention also provides a high-digestibility puffed soybean meal prepared by the above-described preparation method, wherein the crude protein content of the high-digestibility puffed soybean meal is greater than or equal to 58%, and no urease content is detected in the high-digestibility puffed soybean meal.
[0012] Furthermore, highly digestible extruded soybean meal accounts for 10% of the total feed weight.
[0013] This invention also provides a method for preparing extruded soybean meal protein using the above-mentioned highly digestible extruded soybean meal, the specific steps of which are as follows: A1: Grind high-digestibility puffed soybean meal into powder, add ultrapure water at a material-to-liquid ratio of 1g:25mL, adjust the pH to 8.5, and extract for 6-8 hours in a water bath at 20-30℃ and 1200r / min to obtain the extract. A2: Centrifuge the extract at 4℃ and 3000~4000r / min for 15~20min, collect the supernatant, adjust the pH to 3.5~4.5, let it stand at 4℃ for 8~12h, centrifuge at 3000~4000r / min for 15~20min, remove the precipitate, reconstitute with 5 times the amount of distilled water, adjust the pH to neutral, and freeze-dry for 24~36h to obtain puffed soybean meal protein.
[0014] Furthermore, extruded soybean meal protein accounts for 5% to 6% of the total weight of the feed.
[0015] The beneficial effects of this invention are as follows: This invention involves extruding soybean meal with the addition of glucose syrup and modified montmorillonite. This process, performed at a lower extrusion temperature than existing technologies, alters the structural characteristics of the soybean meal protein, improving its palatability, alleviating diarrhea in young animals, enhancing the protein function and digestibility of the soybean meal, and ensuring that the nutritional components of the soybean meal remain unchanged. The highly digestible extruded soybean meal prepared by this invention, when applied to piglet feed, can increase feed intake, reduce diarrhea rates, and improve nutrient digestibility, thereby enhancing piglet growth performance. Simultaneously, it does not significantly affect piglet serum biochemistry and reduces processing energy consumption. Detailed Implementation
[0016] The specific embodiments of the present invention are described below to enable those skilled in the art to understand the present invention. However, it should be understood that the present invention is not limited to the scope of the specific embodiments. For those skilled in the art, various changes are obvious as long as they are within the spirit and scope of the present invention as defined and determined by the appended claims. All inventions utilizing the concept of the present invention are protected.
[0017] The soybean meal, glucose syrup, and modified montmorillonite used in the embodiments of this invention were all purchased from Tongwei Agricultural Development Co., Ltd.; other raw materials not specifically mentioned are common commercially available raw materials.
[0018] Example 1 A method for preparing highly digestible extruded soybean meal, comprising the following specific steps: S1: Crush soybean meal to a particle size of less than or equal to 75μm; S2: Add water to soybean meal powder to adjust the moisture content to 34%, seal it in a polyethylene bag, and let it stand for 24 hours to age. S3: Mix the aged soybean meal (aged for 24 hours) with 1% glucose syrup and 0.3% modified montmorillonite (by weight of the aged soybean meal). In practice, the amount of glucose syrup can also be 2% or 3% of the weight of the aged soybean meal; the amount of modified montmorillonite can also be 0.5% or 0.8% of the weight of the aged soybean meal. Modified montmorillonite is sodium-based montmorillonite obtained by replacing the original calcium and magnesium ions in the interlayer of montmorillonite with sodium ions (such as sodium carbonate).
[0019] Extrusion puffing is completed using a screw speed of 200 r / min, a feeding speed of 2.5 kg / h, and an extrusion puffing temperature of 85~105℃. After drying at 40℃ for 4 hours, the product is pulverized and passed through an 80-mesh sieve to complete the preparation of high-digestibility puffed soybean meal.
[0020] The extrusion puffing temperatures were set to 85℃, 90℃, 95℃, 100℃, and 105℃, respectively. Extruded soybean meal was prepared at different puffing temperatures and named according to the corresponding extrusion puffing temperatures. The moisture, crude fat, crude protein, and crude ash content of the extruded soybean meal prepared at different puffing temperatures and untreated ordinary soybean meal were determined. The moisture content of the soybean meal was determined according to GB5009.3—2016; the crude protein content according to GB5009.5—2016; the crude fat content according to GB5009.6—2016; and the crude ash content according to GB5009.4—2016. The results are shown in Table 1 below. Table 1
[0021] As shown in Table 1, the crude protein content of extruded soybean meal was significantly higher than that of ordinary soybean meal, and the highest crude protein content of 67.68±3.26% was achieved at an extrusion temperature of 95℃. Urease levels in ordinary and extruded soybean meal were tested according to GB / T8622—2006, and the results are shown in Table 2 below. Table 2
[0022] As shown in Table 2, the method of this application can successfully inactivate urease in soybean meal at extrusion temperatures ranging from 85℃ to 105℃, thereby detoxifying the soybean meal. This application achieves low-temperature detoxification by adding glucose syrup and modified montmorillonite, which can reduce the probability of high-temperature gelatinization of soybean meal and reduce preparation costs.
[0023] Example 2 High-digestibility puffed soybean meal prepared at different puffing temperatures in Example 1 was used to prepare puffed soybean meal protein. The specific steps are as follows: A1: Grind high-digestibility puffed soybean meal into powder, add ultrapure water at a material-to-liquid ratio of 1g:25mL, adjust the pH to 8.5 with 1M NaOH, and extract for 6-8 hours in a water bath at 20-30℃ and 1200r / min to obtain the extract. A2: Centrifuge the extract at 4℃ and 3000~4000r / min for 15~20min, collect the supernatant, adjust the pH to 3.5~4.5, let it stand at 4℃ for 8~12h, centrifuge at 3000~4000r / min for 15~20min, remove the precipitate, reconstitute with 5 times the amount of distilled water, adjust the pH to neutral, and freeze-dry for 24~36h to obtain puffed soybean meal protein.
[0024] Fourier transform infrared spectroscopy (FTIR) was used to characterize the secondary structures of the prepared puffed soybean meal protein and ordinary soybean meal. Specifically, the sample powder and potassium bromide powder were mixed at a mass ratio of 1:70, ground into a fine and uniform powder using a mortar and pestle, and then pressed into transparent sheets using a tablet press. The sheets were then analyzed at a resolution of 32 cm⁻¹. -1 32 scans, 4000~400cm -1 Infrared spectra were scanned within the wavenumber range. The results are shown in Table 3 below. Table 3
[0025] Different secondary structural units have a significant impact on protein function. The α-helix structure is relatively compact, causing some peptide bonds to be encapsulated internally, making it relatively difficult for digestive enzymes to come into contact with it. As shown in Table 3, the puffed soybean meal prepared by the method of this invention has a higher content of β-sheets and random coils after extraction by A1~A2 than ordinary soybean meal. The protein molecules transform from a compact structure to a loose, flat structure, effectively changing the distribution of the protein secondary structure and improving the digestibility of the protein.
[0026] Example 3 95°C extruded soybean meal was prepared using the method of Example 1 and used for a weaned piglet picky eating test. A comparative example was set up where the addition of glucose syrup was omitted and the remaining steps were the same as those for 95°C extruded soybean meal, thus obtaining ordinary extruded soybean meal.
[0027] The picky eating experiment for weaned piglets was conducted as follows: It was a two-way selection experiment, with two feed troughs placed in each pen, equidistant from the waterers. Three types of picky eating experiments were set up: First, trough A contained 95℃ extruded soybean meal, and trough B contained regular soybean meal; second, trough A contained 95℃ extruded soybean meal, and trough B contained regular extruded soybean meal; third, trough A contained 95℃ extruded soybean meal, and trough B contained modified soybean meal supplemented with glucose syrup and modified montmorillonite, but not extruded. Feed was added at 8:00 AM each day. The remaining feed in the troughs was collected and weighed the following morning to record the first day's feed intake. The positions of the two types of soybean meal were then swapped to eliminate the influence of trough position, and the experiment continued. The experiment lasted for 4 days.
[0028] Daily feed intake was recorded for each group, and picky eating tendency and picky eating index were calculated using the following formulas: Picky eating tendency (%) = 100 × feed intake of experimental group / (feed intake of experimental group + feed intake of control group); Picky eating index = feed intake of experimental group / feed intake of control group. The results of the three experiments are shown in Tables 4 to 6; Table 4 shows the results of the first experiment, Table 5 shows the results of the second experiment, and Table 6 shows the results of the third experiment. Table 4
[0029] Table 5
[0030] Table 6
[0031] As shown in Tables 4-6, the feed intake of piglets prepared with 95℃ extruded soybean meal according to the present invention is significantly higher than that of ordinary soybean meal, ordinary extruded soybean meal and improved soybean meal.
[0032] Example 4 Extruded soybean meal prepared using the method of Example 1 at different extrusion temperatures was added to the basal diet to prepare piglet feed. The amount of extruded soybean meal added was 10%. The formula of the basal diet is shown in Table 7 below. A comparative example was set up: 10% of the extruded soybean meal was replaced with 10% of 46 soybean meal. Ninety weaned piglets weighing 9 kg were selected and randomly divided into 6 treatments using a single-factor experimental design. Each treatment had 5 replicates, and each replicate had 3 pigs. The experimental period was 20 days.
[0033] Table 7
[0034] The experimental piglets were fed according to standard feeding and management procedures, with feeding twice daily from 8:00 AM to 3:00 PM, ensuring free access to feed and water. Feed intake, water consumption, feces, and mental state were observed during the experiment. Temperature and humidity were recorded daily. Temperature, ventilation, and lighting conditions were kept consistent across all groups throughout the experiment. Feed intake in each pen was accurately recorded. On the morning of the 21st day (day 20), after the end of the experiment, fasting weights were recorded. Finally, daily weight gain, daily feed intake, and feed conversion ratio were calculated for each stage.
[0035] Every morning at 9:30, we observed the piglets' feces in their pens and scored their diarrhea according to the diarrhea scoring criteria. We accurately recorded the number of piglets with diarrhea and their scores in each pen. These scores were used to calculate the diarrhea rate and diarrhea index. The results are shown in Table 8 below. Table 8
[0036] As shown in Table 8, when the extruded soybean meal prepared by the method of the present invention was added to the feed, the average daily weight gain of piglets within 14 days and within 20 days was significantly higher than that of the group using ordinary 46 soybean meal. Except for the 85℃ extruded soybean meal group, the diarrhea rate of piglets did not increase significantly, and the diarrhea rate of the 100℃ extruded soybean meal group decreased.
[0037] On the last day of the experiment, the pigs were fasted for 12 hours after the feed was controlled. Then, 20 mL of blood was collected from the anterior vena cava. After standing at room temperature for 30 min, the blood was centrifuged at 3500 r / min for 15 min to separate the serum for detection of serum biochemical indicators. These included alanine aminotransferase (ALT), aspartate aminotransferase (AST), total protein (TP), albumin (ALB), globulin (GLOB), albumin / globulin ratio (A / G), urea (UREA), glucose (GLU), total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL), and low-density lipoprotein cholesterol (LDL). The serum biochemical results are shown in Table 9 below. Table 9
[0038] Table 9 shows that TC, TG, and HDL levels differed significantly among the serum indicators, while other serum biochemical indicators showed no significant differences among the groups. The patterns for TC, TG, and HDL were consistent: the 90℃ and 95℃ puffed soybean meal groups had the highest levels, followed by the 46℃, 85℃, and 100℃ puffed soybean meal groups, with the 105℃ puffed soybean meal group having the lowest levels of TC, TG, and HDL. The serum biochemical levels were significantly different within groups due to hemolysis, which may have masked the differences in some indicators.
Claims
1. A method for preparing a high digestibility puffed soy meal, characterized by, The specific steps are as follows: S1: crushing the soybean meal to a particle size of less than or equal to 75 μm; S2: adjusting the soybean meal powder to a moisture content of 30-35% after sealing and standing aging; S3: mixing the aged soybean meal with glucose syrup and modified montmorillonite, extruding, drying, crushing, and sieving, to complete the preparation of high-digestibility expanded soybean meal.
2. The production method according to claim 1, characterized by, The weight of the glucose syrup is 1-3% of the weight of the aged soybean meal.
3. The production method according to claim 1, characterized by, The weight of the modified montmorillonite is 0.3-0.8% of the weight of the aged soybean meal.
4. The method of claim 1, wherein, The standing aging time is 22-24 h.
5. The preparation method according to claim 1, characterized in that, Extrusion is completed at a screw rotation speed of 180-200 r / min, a feeding speed of 2.5 kg / h, and an extrusion temperature of 85-105℃.
6. The method of claim 1, wherein, Drying is performed at a drying temperature of 40-45℃ and a drying time of 4-6 h.
7. The high digestibility expanded soybean meal prepared by the method of any one of claims 1 to 6, wherein the high digestibility expanded soybean meal has a bulk density of 0.3 to 0.6 g / cm3. The crude protein content in the high-digestibility expanded soybean meal is greater than or equal to 58%, and the urease content in the high-digestibility expanded soybean meal is not detected.
8. Use of the high digestibility expanded soy meal according to claim 7 for the preparation of a feed for piglets, characterized in that, The high-digestibility expanded soybean meal accounts for 10% of the total weight of the feed.
9. A method of preparing expanded soy meal protein using the high digestibility expanded soy meal of claim 7, characterized by, The specific steps are as follows: A1: grinding the high-digestibility expanded soybean meal, adding ultrapure water at a solid-liquid ratio of 1 g:25 mL, adjusting the pH to 8.5, and extracting at a water bath temperature of 20-30℃ and a rotation speed of 1200 r / min for 6-8 h to obtain an extraction solution; A2: centrifuging the extraction solution at 4℃ and a rotation speed of 3000-4000 r / min for 15-20 min, adjusting the pH of the supernatant to 3.5-4.5, standing at 4℃ for 8-12 h, centrifuging at 3000-4000 r / min for 15-20 min, taking out the precipitate, redissolving with 5 times the amount of distilled water, adjusting the pH to neutral, and freeze-drying for 24-36 h to obtain the expanded soybean meal protein.
10. Use of the expanded soy meal protein according to claim 9 for the preparation of a feed for piglets, characterized in that, The expanded soybean meal protein accounts for 5-6% of the total weight of the feed.