中国畜牧兽医2024，Vol.51Issue(5)：1931-1938,8.DOI:10.16431/j.cnki.1671-7236.2024.05.014
豆粕抗营养因子及酶解豆粕制备肽的研究进展
Research Progress on Anti-nutritional Factors in Soybean Meal and Preparation of Peptides from Enzymatically Hydrolyzed Soybean Meal
摘要
Abstract
Soybean meal,as a byproduct of soybean oil extraction,has become one of the main plant protein feed materials in China due to its high protein content,balanced amino acids,and comprehensive nutritional elements.However,soybean meal contains anti-nutritional factors(such as trypsin inhibitors,urease,soybean lectins and non-starch polysaccharides)that severely hinder the digestion and absorption of nutrients in animals.Soybean peptide,as an incompletely hydrolyzed product of soybean meal protein,has the characteristics of fast transport speed,low carrier saturation,low energy consumption,avoidance of amino acid competition,and multiple biological activities.Therefore,increasing the content of peptides in soybean meal can significantly improve its nutritional value.Currently,the main methods for preparing peptides from soybean meal include chemical methods,microbial fermentation methods,and enzymatic hydrolysis methods.Compared to the first two preparation methods,enzymatic hydrolysis has stronger specificity for the removal of anti-nutritional factors in soybean meal and the increase of peptide content.The author summarizes the nutritional characteristics of soybean meal and the main factors affecting its nutritional value,and analyzes the mechanisms of anti-nutritional factors in soybean meal.In addition,the advantages and disadvantages of chemical methods and microbial fermentation methods for peptide preparation are discussed,and the advantages and practical application effects of enzymatic hydrolysis of soybean meal for peptide preparation are summarized.The existing problems are also analyzed.This provides a reference for the enzymatic hydrolysis method to eliminate anti-nutritional factors in soybean meal and prepare peptides.关键词
豆粕/抗营养因子/酶解/肽Key words
soybean meal/anti-nutritional factors/enzymatic hydrolysis/peptides分类
农业科技引用本文复制引用
赵满琦,陈星,陈志敏,刘国华,郑爱娟..豆粕抗营养因子及酶解豆粕制备肽的研究进展[J].中国畜牧兽医,2024,51(5):1931-1938,8.基金项目
中国农业科学院科技创新工程重大科研任务(CAAS-ZDRW202303) （CAAS-ZDRW202303）
