CN116965482A - Method for preparing soybean enzymolysis protein by biological fermentation and application thereof - Google Patents
Method for preparing soybean enzymolysis protein by biological fermentation and application thereof Download PDFInfo
- Publication number
- CN116965482A CN116965482A CN202311084514.5A CN202311084514A CN116965482A CN 116965482 A CN116965482 A CN 116965482A CN 202311084514 A CN202311084514 A CN 202311084514A CN 116965482 A CN116965482 A CN 116965482A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- soybean
- bacillus
- protein
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 141
- 230000004151 fermentation Effects 0.000 title claims abstract description 119
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 75
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 72
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 72
- 244000068988 Glycine max Species 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 55
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 47
- 239000004455 soybean meal Substances 0.000 claims abstract description 47
- 230000000813 microbial effect Effects 0.000 claims abstract description 45
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 31
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims abstract description 28
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 28
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 28
- 241000194108 Bacillus licheniformis Species 0.000 claims abstract description 26
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 26
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 35
- 239000000047 product Substances 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 31
- 229940001941 soy protein Drugs 0.000 claims description 24
- 244000005700 microbiome Species 0.000 claims description 20
- 239000003531 protein hydrolysate Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000011081 inoculation Methods 0.000 claims description 7
- 230000000433 anti-nutritional effect Effects 0.000 abstract description 18
- 235000018102 proteins Nutrition 0.000 description 65
- 239000000725 suspension Substances 0.000 description 30
- 238000002156 mixing Methods 0.000 description 21
- 230000001580 bacterial effect Effects 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 12
- 241000193830 Bacillus <bacterium> Species 0.000 description 11
- 239000004365 Protease Substances 0.000 description 11
- 235000019710 soybean protein Nutrition 0.000 description 11
- 238000005303 weighing Methods 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 10
- 108091005804 Peptidases Proteins 0.000 description 10
- 102000035195 Peptidases Human genes 0.000 description 10
- 238000001035 drying Methods 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 229920001542 oligosaccharide Polymers 0.000 description 9
- 150000002482 oligosaccharides Chemical class 0.000 description 9
- 235000019419 proteases Nutrition 0.000 description 9
- 238000007789 sealing Methods 0.000 description 8
- 108091007433 antigens Proteins 0.000 description 6
- 102000036639 antigens Human genes 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- 108700037728 Glycine max beta-conglycinin Proteins 0.000 description 5
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 5
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 5
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 5
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 101710162629 Trypsin inhibitor Proteins 0.000 description 3
- 229940122618 Trypsin inhibitor Drugs 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 230000003301 hydrolyzing effect Effects 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002753 trypsin inhibitor Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010070834 Sensitisation Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002068 microbial inoculum Substances 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 238000008157 ELISA kit Methods 0.000 description 1
- 108010067770 Endopeptidase K Proteins 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 102000005840 alpha-Galactosidase Human genes 0.000 description 1
- 108010030291 alpha-Galactosidase Proteins 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 235000004458 antinutrient Nutrition 0.000 description 1
- 108010055059 beta-Mannosidase Proteins 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
Abstract
The application provides a method for preparing soybean enzymolysis protein by biological fermentation and application thereof, wherein the method comprises the following steps: s10: providing a soybean meal raw material; s20: inoculating a microbial agent into the soybean meal raw material to obtain a fermentation raw material, wherein the microbial agent comprises at least one of bacillus subtilis, bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis; s30: the pH value of the fermentation raw material is adjusted to 8-9, and anaerobic fermentation is carried out for 48-72 hours at 20-30 ℃ to obtain an anaerobic fermentation product; s40: and (3) carrying out aerobic fermentation on the anaerobic fermentation product at the temperature of 30-40 ℃ for 18-36 h to obtain the soybean enzymolysis protein. The obtained soybean enzymolysis protein has low content of anti-nutritional factors and high application value.
Description
Technical Field
The application relates to the technical field of enzymolysis of soybean protein, in particular to a method for preparing soybean enzymolysis protein by biological fermentation and application thereof.
Background
The soybean enzymolysis protein is a protein mixture produced by taking soybean or related extracts thereof and the like as main raw materials and adopting the processes of enzyme hydrolysis and the like, wherein the content of small peptide is generally 2-5 times that of soybean and soybean concentrated protein, and the oligosaccharide and soybean antigen content of the soybean enzymolysis protein are very low, so the soybean enzymolysis protein has very high nutritive value. Therefore, compared with soy protein, the soy protein has wider application in the fields of food, feed and the like.
The industrial raw materials of the soybean enzymolysis protein mainly comprise soybean protein related products, and the soybean protein is degraded by an enzymolysis method. The protease commonly selected at present mainly comprises trypsin, pepsin, proteinase K, papain and the like, and has the advantages of mild reaction conditions, short reaction period, easy control of the production process and small damage to amino acid. However, in the enzymolysis process, the hydrophobic structure in the protein structure is gradually exposed, so that the soybean enzymolysis protein can generate bitter taste, and meanwhile, the protease is directly hydrolyzed, so that the cost is high, the defects that the protease is easy to inactivate, the separation and recovery are difficult and continuous production cannot be realized exist, and in addition, the soybean protein is generally selected as a raw material for enzymolysis, so that the production cost is further increased.
The principle of the method is that protease produced by specific microorganism during fermentation is utilized to hydrolyze the soybean protein, the two process stages of protease production and protease enzymolysis are organically combined into one process stage, the production cost is reduced, and meanwhile, the protease produced by the microorganism during fermentation has complex enzyme system, can act with some hydrophobic amino acid capable of producing bitter taste, and eliminates the bitter taste of the soybean enzymolysis protein. In addition, the soybean enzymolysis protein prepared by biological fermentation can directly use cheap soybean meal as a raw material, and secondary metabolites generated by microorganisms in the fermentation process are also beneficial to improving the application value of the soybean enzymolysis protein, so that the fermentation product can be further purified to be used as an additive for food, and can be directly used as a feed additive.
However, the problem of biological fermentation is that the quality of the soybean enzymolysis protein is not easy to control because the growth and propagation of microorganisms are influenced by various conditions and the anti-nutritional factors in the soybean meal, such as soybean antigen protein, trypsin inhibitor, oligosaccharide and the like, are more than necessary, thus influencing the application of the biological fermentation to the preparation of the soybean enzymolysis protein.
Patent CN115399440a discloses an enzymatic hydrolysis low-sensitization soybean flour and a preparation method thereof, which is obtained by hydrolyzing raw materials by using various proteases and spray-drying, wherein the method mainly reduces sensitization antigen protein by an enzymatic hydrolysis method, but has the problems that the method has no degradation effect on oligosaccharides, and the means of using enzymatic hydrolysis has higher cost.
Patent CN106978456a discloses a microbial enzymatic hydrolysis soybean protein, which is prepared by fermenting and cold granulating the following raw materials in parts by weight: 80-90 parts of soybean meal and 1-10 parts of microorganism concentrated ferment protein; the fermented cold granulation comprises: and (3) crushing and mixing the raw materials, then putting the crushed and mixed raw materials into a cold granulation device, adjusting and matching a ring die and a compression ratio of the cold granulation device to granulate, raising the temperature of the raw materials to 60-70 ℃ within 3-15 minutes, cooling, crushing and breaking walls to obtain microbial enzymatic hydrolysis soybean protein. The patent is based on a processing technology of fermentation cold granulation, and utilizes a fermentation cold granulation device to be matched, so that bean pulp and microorganism concentrated ferment protein are organically combined, and the functional raw materials are quickly fermented and hydrolyzed. However, the process has a problem that the effect of resisting degradation of nutritional factors in the soybean meal is limited only by stirring and enzymolysis in a granulating device.
Accordingly, there is a need to provide methods for efficiently reducing the use of anti-nutritional factors in soy protein based on biological fermentation.
Disclosure of Invention
The application provides a method for preparing soybean enzymolysis protein by biological fermentation and application thereof.
In a first aspect, the present application provides a method for preparing soy protein hydrolysate by biological fermentation, comprising the steps of:
s10: providing a soybean meal raw material;
s20: inoculating a microbial agent into the soybean meal raw material to obtain a fermentation raw material, wherein the microbial agent comprises at least one of bacillus subtilis, bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis;
s30: the pH value of the fermentation raw material is adjusted to 8-9, and anaerobic fermentation is carried out for 48-72 hours at 20-30 ℃ to obtain an anaerobic fermentation product;
s40: and (3) carrying out aerobic fermentation on the anaerobic fermentation product at the temperature of 30-40 ℃ for 18-36 h to obtain the soybean enzymolysis protein.
According to the application, the soybean meal is used as a raw material, the facultative anaerobic bacillus is utilized, and the fermentation process is controlled, so that the two-stage fermentation is adopted, and the soybean enzymolysis protein rich in small molecular protein peptide is obtained by fully hydrolyzing the soybean meal, and simultaneously, the anti-nutritional factors in the soybean meal raw material can be effectively reduced, so that the content of the anti-nutritional factors in the soybean enzymolysis protein is reduced, and the application value of the soybean enzymolysis protein is further improved.
In some embodiments of the application, the soybean meal feedstock has a moisture content of 40wt% to 60wt%.
In some embodiments of the present application, in the step S20, the microorganism concentration in the microbial agent is 1×10 6 ～1×10 8 CFU/g, and the inoculation amount of the microbial agent is 2-5 wt%.
In some embodiments of the present application, in the step S20, the microbial agent includes bacillus amyloliquefaciens, bacillus coagulans, and bacillus licheniformis.
In some embodiments of the present application, in the step S20, the number ratio of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis is 1: 2-3: 0.5 to 1.
In some embodiments of the present application, in the step S30, stirring is further included in the anaerobic fermentation, and the stirring speed is 100-600 r/min.
In some embodiments of the application, in the step S40, stirring is further included in the aerobic fermentation, and the stirring speed is 100-600 r/min.
In some embodiments of the present application, in the step S40, after the aerobic fermentation is completed, the method further comprises: the aerobic fermentation product is dried at 95-110 ℃ to terminate the fermentation process.
In a second aspect, the application provides a soy protein hydrolysate prepared by the method according to any one of the embodiments of the first aspect.
According to the application, the soy protein hydrolysate is prepared according to any embodiment of the first aspect, and therefore has the beneficial effects of the first aspect.
In a third aspect, the application provides a feed comprising soy protein hydrolysate prepared according to the method of any one of the embodiments of the first aspect or according to any one of the embodiments of the second aspect.
Detailed Description
Each example or embodiment in this specification is described in a progressive manner, each example focusing on differences from other examples.
In the description of the present specification, reference to the terms "one embodiment," "some embodiments," "illustrative embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present application, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
As described in the background art above, the present method for preparing soy enzymatic protein by using biological fermentation is a main development direction, and one advantage of biological fermentation is that soybean meal with low price can be directly used as a raw material, so that the cost is reduced and the environment is protected. However, the soybean meal contains more anti-nutritional factors, and if the content of the anti-nutritional factors cannot be well reduced in the biological fermentation process, the application of the soybean enzymolysis protein in foods, feeds and the like can be seriously affected. However, because of more factors influencing biological fermentation, particularly different strains obtain soy enzymolysis proteins with larger quality difference under different conditions.
The main anti-nutritional factors in the soybean meal comprise soybean antigen protein, trypsin inhibitor, oligosaccharide (such as raffinose, stachyose and the like) and the like, wherein the trypsin inhibitor is easy to be inactivated by heating, so that the actual influence is small, the heat stability of the soybean antigen protein and the oligosaccharide is good, and the soybean antigen protein and the oligosaccharide are difficult to separate in the follow-up process if not degraded and removed in the biological fermentation of the soybean meal.
Based on the above, the application provides a method for preparing the soybean enzymolysis protein by biological fermentation, and the soybean enzymolysis protein prepared by the method has less anti-nutritional factors, and is favorable for further processing and utilization. Embodiments of the present application are described in detail below.
In a first aspect, the present application provides a method for preparing soy protein hydrolysate by biological fermentation, comprising the steps of:
s10: providing a soybean meal raw material;
s20: inoculating microbial agents into the soybean meal raw materials to obtain fermentation raw materials, wherein the microbial agents comprise at least one of bacillus subtilis, bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis;
s30: adjusting the pH value of the fermentation raw material to 8-9, and carrying out anaerobic fermentation for 48-72 h at 20-30 ℃ to obtain an anaerobic fermentation product;
s40: and (3) aerobically fermenting the anaerobic fermentation product at the temperature of 30-40 ℃ for 18-36 h to obtain the soybean enzymolysis protein.
According to the application, in the step S10, the soybean meal is used as the raw material for preparing the soy enzymolysis protein, so that the production cost of the soy enzymolysis protein can be effectively reduced.
In the step S20, the soybean meal raw material is directly inoculated with a microbial agent, wherein the microbial agent comprises at least one of bacillus subtilis, bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, and the bacillus amyloliquefaciens, the bacillus amyloliquefaciens and the bacillus licheniformis belong to facultative anaerobic bacillus and have stronger capability of secreting active enzymes such as amylase, protease and the like, and soybean meal can be well hydrolyzed under proper conditions to obtain soybean enzymolysis protein.
In step S30, the conditions of the first stage fermentation are specifically described, wherein the pH of the fermentation raw material needs to be adjusted to 8-9, because the microbial agent generates a large amount of organic acid during anaerobic fermentation, which reduces the pH of the fermentation system, on the one hand, contamination of the mixed bacteria can be effectively prevented during the process, and on the other hand, the generated organic acid can improve the flavor of soy enzymatic protein, but with the generation of the organic acid, too low pH can inhibit the growth and propagation of the microbial agent, so that the initial pH of the fermentation raw material is adjusted to 8-9. In addition, in the anaerobic fermentation process, the microbial agent grows relatively slowly, and polysaccharide nutrition ingredients in the soybean meal can be utilized more, so that the enzyme system secreted at the moment mainly takes enzymes degrading polysaccharide, such as amylase, cellulase, pectinase, beta-mannanase, alpha-galactosidase and the like, so that polysaccharide components in the soybean meal can be fully degraded, and when the polysaccharide components are degraded into monosaccharides, disaccharides or oligosaccharides which are easier to utilize, protein components can be fully exposed, and further enzymolysis is facilitated. In the anaerobic fermentation stage, the microbial agent does not consume excessive protein, so that the anaerobic fermentation time can be properly increased, the nutritional ingredients in the soybean meal are subjected to preliminary enzymolysis, and meanwhile, the pollution of harmful bacteria to the soybean meal can be inhibited.
In step S40, the conditions of the second-stage fermentation are specifically described, the second-stage fermentation belongs to aerobic fermentation, the growth and propagation speed of the microbial inoculum is higher in the process, and the secreted enzyme system mainly contains protease, so that the protein component in the soybean meal is fully exposed in the first-stage fermentation, thereby being beneficial to fully hydrolyzing the protein in the soybean meal, and meanwhile, the oligosaccharide in the fermentation system is further hydrolyzed in the process to obtain monosaccharide or disaccharide. In addition, a large amount of nutrient components are consumed in the growth and reproduction of the microbial agent in the fermentation process, so that the aerobic fermentation time is required to be properly reduced, and the loss of the nutrient components is reduced while the anti-nutrient factors and the enzymolysis of the soybean protein are ensured to be fully reduced.
In the soybean enzymolysis protein obtained by the process, the content of anti-nutritional factors such as beta-conglycinin, raffinose and stachyose is obviously reduced, so that the further processing and utilization of the soybean enzymolysis protein are facilitated.
It is understood that in the context of the application, a numerical range includes any two of the numerical ranges. For example, in step S30, the anaerobic fermentation time is 48 to 72 hours, i.e., the anaerobic fermentation time may be 48 hours, 49 hours, 50 hours, 51 hours, 52 hours, 53 hours, 54 hours, 55 hours, 56 hours, 57 hours, 58 hours, 59 hours, 60 hours, 61 hours, 62 hours, 63 hours, 64 hours, 65 hours, 66 hours, 67 hours, 68 hours, 69 hours, 70 hours, 71 hours, 72 hours, or any of the above ranges.
In some embodiments of the application, the water content of the soybean meal feedstock is 40wt% to 60wt%.
In some embodiments, although the method provided by the application belongs to solid state fermentation, the normal fermentation process of the microbial agent needs a certain amount of water, so that the water content of the soybean meal raw material can be controlled to be 40-60 wt%.
In some embodiments of the present application, in step S20, the microorganism concentration in the microbial agent is 1×10 6 ～1×10 8 CFU/g, and the inoculation amount of the microbial agent is 2-5 wt%.
In some of the above embodiments, the inoculum size of the microbial inoculum is specifically limited, in which case the yield of soy protein hydrolysate has a lower level of anti-nutritional factors.
In some embodiments of the application, the microbial agent may be a solid carrier loaded with microorganisms, such as diatomaceous earth loaded with microorganisms, or may be a microbial suspension.
In some embodiments of the application, in step S20, the microbial agents include bacillus amyloliquefaciens, bacillus coagulans, and bacillus licheniformis.
In some of the above embodiments, further limiting the microbial agents including bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, the inventors have found in experiments that the use of the three bacillus species in conjunction with fermentation can further reduce the antinutritional factors in soy protein hydrolysates. The possible reasons are that, on one hand, the enzyme systems secreted by the three bacillus are different, the composite enzyme systems generated by the three bacillus can fully hydrolyze soybean protein, and simultaneously, the content of anti-nutritional factors is further reduced, on the other hand, the optimal fermentation conditions of the three bacillus are different, in the fermentation process, the fermentation system is changed, the dominant strains in the fermentation system are also changed, and the three bacillus are cooperated to be favorable for ensuring that soybean meal can be fully fermented, so that high-quality soybean enzymolysis protein is obtained.
In some embodiments of the application, in step S20, the ratio of the number of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis is 1: 2-3: 0.5 to 1.
In some embodiments, the number ratio of the three bacillus bacteria in the microbial agent is further limited, and experiments show that the obtained soybean enzymolysis protein has lower anti-nutritional factor content. The possible reasons are that by controlling the inoculation amount of different bacillus, and because the first stage is anaerobic fermentation, bacillus with high inoculation amount is easier to become the dominant strain of the fermentation system, so that the fermentation system of different complex enzyme systems is obtained, and when the proportion is satisfied, the enzyme systems generated in the fermentation system can effectively hydrolyze soybean protein in soybean meal, and can effectively hydrolyze oligosaccharides generated in the fermentation process, so that the obtained soybean enzymolysis protein has lower anti-nutritional factor content.
In some embodiments of the application, in step S30, stirring is further included in the anaerobic fermentation, and the stirring speed is 100-600 r/min.
In some embodiments of the application, in step S40, stirring is also included in the aerobic fermentation at a speed of 100 to 600r/min. Stirring in the fermentation process is beneficial to the growth and propagation of microbial agents and the full fermentation of the soybean meal, and is beneficial to the full enzymolysis of soybean protein in the soybean meal.
In some embodiments of the application, in step S40, after the aerobic fermentation is completed, further comprising: the aerobic fermentation product is dried at 95-110 ℃ to terminate the fermentation process.
In some of the above embodiments, the aerobic fermentation product may be dried at a high temperature after the aerobic fermentation is completed, terminating the fermentation process, thereby preventing further consumption of soy enzymatic protein.
In some embodiments, the soy protein hydrolysate can be further purified to obtain a soy protein hydrolysate product for use in food or pharmaceutical additives. The fermented zymoprotein can also be directly used as an additive of the feed, and the soybean zymoprotein also contains more free sugar, organic acid and spores corresponding to microbial agents at the moment, so that the soybean zymoprotein can be directly used as the feed of animals due to low content of anti-nutritional factors, the free sugar can improve the nutritional value of the feed, the organic acid can improve the palatability of the feed, and the microbial agents belong to probiotics, can colonize animal intestinal tracts and improve the immunity of animals.
In a second aspect, the application provides a soy protein hydrolysate prepared according to the method of any one of the embodiments of the first aspect.
According to the application, the soy protein hydrolysate is prepared according to any embodiment of the first aspect, and therefore has the beneficial effects of the first aspect.
In a third aspect, the present application provides a feed comprising soy protein hydrolysate prepared according to the method of any of the embodiments of the first aspect or soy protein hydrolysate according to any of the embodiments of the second aspect.
According to the present application, since the feed comprises the soy protein hydrolysate prepared according to the method of any one of the embodiments of the first aspect or the soy protein hydrolysate according to any one of the embodiments of the second aspect, it has the advantageous effects of the first aspect or the second aspect.
Hereinafter, embodiments of the present application are described. The following examples are illustrative only and are not to be construed as limiting the application. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Bacillus subtilis, bacillus subtilis, available from the chinese industrial microbiological bacterial collection center under the code cic 20522.
Bacillus amyloliquefaciens, bacillus amyloliquefaciens, available from the chinese industrial microbiological bacterial collection center under the code cic 20164.
Bacillus coagulans, bacillus coagulans, available from the chinese industrial microbiological bacterial collection center under the code cic 10069.
Bacillus licheniformis, bacillus licheniformis, commercially available from the China industry microbiological culture Collection center, accession number CICC 21942.
Activating and propagating the strain for later use.
Example 1
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, adjusting pH of fermentation raw material to 8.5, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is mixed bacterial suspension of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, and the quantity ratio of the bacillus amyloliquefaciens to the bacillus coagulans to the bacillus licheniformis is 1:2:0.5.
example 2
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, adjusting pH of fermentation raw material to 8.5, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is a bacterial suspension of bacillus subtilis.
Example 3
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, adjusting pH of fermentation raw material to 8.5, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is a bacterial suspension of bacillus amyloliquefaciens.
Example 4
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, adjusting pH of fermentation raw material to 8.5, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; opening the fermentation tank after fermentation is completed, and takingAnd (5) placing the output product in an oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is a bacterial suspension of bacillus coagulans.
Example 5
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, adjusting pH of fermentation raw material to 8.5, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
The microbial suspension is mixed bacterial suspension of bacillus amyloliquefaciens and bacillus coagulans, and the quantity ratio of the bacillus amyloliquefaciens to the bacillus coagulans is 1:1.
example 6
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, adjusting pH of fermentation raw material to 8.5, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is mixed bacterial suspension of bacillus coagulans and bacillus licheniformis, and the quantity ratio of the bacillus coagulans to the bacillus licheniformis is 1:1.
example 7
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 CFU/g microbial suspensionUniformly mixing to obtain a fermentation raw material, adjusting the pH of the fermentation raw material to 8.5, then filling the fermentation raw material into a fermentation tank, and sealing and stirring at 300r/min for anaerobic fermentation for 72 hours at 25 ℃; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is mixed bacterial suspension of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, and the quantity ratio of the bacillus amyloliquefaciens to the bacillus coagulans to the bacillus licheniformis is 1:1:1.
comparative example 1
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, measuring pH of the fermentation raw material to 7.2, placing into a fermenter, sealing at 25deg.C, stirring at 300r/min, and anaerobic fermenting for 72 hr; introducing sterile filtered air into the fermentation tank, and stirring at 300r/min for aerobic fermentation for 24h at 35 ℃; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is mixed bacterial suspension of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, and the quantity ratio of the bacillus amyloliquefaciens to the bacillus coagulans to the bacillus licheniformis is 1:1:1.
comparative example 2
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, measuring pH of the fermentation raw material to 7.2, loading into a fermentation tank, introducing sterile filtered air into the fermentation tank, and stirring at 35deg.C and 300r/min for aerobic fermentation for 48 hr; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is mixed bacterial suspension of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, and the quantity ratio of the bacillus amyloliquefaciens to the bacillus coagulans to the bacillus licheniformis is 1:1:1.
comparative example 3
Preparation of soy enzymolysis protein:
weighing 5kg of dried soybean meal, adding 5kg of water, mixing, sterilizing at high temperature, and adding 0.3kg of 5×10 7 Mixing CFU/g microorganism suspension to obtain fermentation raw material, measuring pH of the fermentation raw material to 7.2, loading into a fermentation tank, introducing sterile filtered air into the fermentation tank, and stirring at 35deg.C and 300r/min for aerobic fermentation for 48 hr; and opening the fermentation tank after the fermentation is finished, taking out the product, placing the product in a baking oven, and drying at 100 ℃ to obtain the soybean enzymolysis protein.
Wherein the microbial suspension is a bacterial suspension of bacillus subtilis.
Test part: the following tests were conducted on the soy protein hydrolysates obtained in examples 1 to 7 and comparative examples 1 and 2, and the results are shown in Table 1.
(1) Detection of beta-conglycinin: the beta-conglycinin content of soy protein was detected using a commercially available ELISA kit.
(2) Detection of raffinose and stachyose: detecting by high performance liquid chromatography, precisely weighing 2g of crushed soybean enzymolysis protein sample, adding 20mL of water, carrying out water bath at 70 ℃ for 2 hours, adding 0.5g of trichloroacetic acid ice bath for 2 hours, centrifuging for 10min at a rotating speed of 5000r/min, and taking 1mL of the filtered membrane after centrifuging. Chromatographic conditions: column temperature 35 ℃, acetonitrile: water = 65:35, flow rate: 1mL/min; the chromatographic column is NH 2 Chromatographic column (150 mm 4.6mm,5 um); a detector: a differential detector. And (5) calculating the content of raffinose and stachyose in the soy enzymolysis protein by drawing a standard curve.
TABLE 1
As can be seen from Table 1, the content of beta-conglycinin, raffinose and stachyose in the soy protein hydrolysate prepared in each example was significantly lower than that in each comparative example, and it can be understood that the lower the content of beta-conglycinin, the more sufficient the soy protein hydrolysate in the soybean meal. The soybean enzymolysis protein prepared by the method provided by the application has low content of anti-nutritional factors and high degree of proteolysis, and can be better applied to the fields of food, feed and the like.
As can be seen from comparison of examples, the selection of fermentation strains and the inoculation amount of each strain have a certain influence on the fermentation process, under the fermentation conditions, the fermentation is performed by bacillus selected from more than two types, and the obtained soybean enzymolysis protein has lower content of anti-nutritional factors and higher enzymolysis degree. Meanwhile, when the fermentation strains are bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis, the inoculation proportion of various strains can also influence the quality of soybean enzymolysis protein.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and not for limiting the same; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the application.
Claims (10)
1. A method for preparing soybean enzymolysis protein by biological fermentation, which is characterized by comprising the following steps:
s10: providing a soybean meal raw material;
s20: inoculating a microbial agent into the soybean meal raw material to obtain a fermentation raw material, wherein the microbial agent comprises at least one of bacillus subtilis, bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis;
s30: the pH value of the fermentation raw material is adjusted to 8-9, and anaerobic fermentation is carried out for 48-72 hours at 20-30 ℃ to obtain an anaerobic fermentation product;
s40: and (3) carrying out aerobic fermentation on the anaerobic fermentation product at the temperature of 30-40 ℃ for 18-36 h to obtain the soybean enzymolysis protein.
2. The method of claim 1, wherein the water content of the soybean meal feedstock is 40wt% to 60wt%.
3. The method according to claim 1, wherein in the step S20, the microorganism concentration in the microbial agent is 1×10 6 ～1×10 8 CFU/g, and the inoculation amount of the microbial agent is 2-5 wt%.
4. The method according to claim 1, wherein in the step S20, the microbial agents include bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis.
5. The method according to claim 1, wherein in the step S20, the ratio of the number of bacillus amyloliquefaciens, bacillus coagulans and bacillus licheniformis is 1: 2-3: 0.5 to 1.
6. The method according to claim 1 or 5, wherein in step S30, stirring is further included in the anaerobic fermentation at a stirring speed of 100-600 r/min.
7. The method according to claim 1 or 5, wherein in the step S40, stirring is further included in the aerobic fermentation at a stirring speed of 100 to 600r/min.
8. The method according to claim 1 or 5, wherein in the step S40, after the aerobic fermentation is completed, the method further comprises: the aerobic fermentation product is dried at 95-110 ℃ to terminate the fermentation process.
9. A soy protein hydrolysate prepared according to the method of any one of claims 1 to 8.
10. A feed comprising soy protein hydrolysate prepared by the method of any one of claims 1 to 8 or the feed of claim 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311084514.5A CN116965482B (en) | 2023-08-25 | 2023-08-25 | Method for preparing soybean enzymolysis protein by biological fermentation and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311084514.5A CN116965482B (en) | 2023-08-25 | 2023-08-25 | Method for preparing soybean enzymolysis protein by biological fermentation and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116965482A true CN116965482A (en) | 2023-10-31 |
| CN116965482B CN116965482B (en) | 2024-03-15 |
Family
ID=88471432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311084514.5A Active CN116965482B (en) | 2023-08-25 | 2023-08-25 | Method for preparing soybean enzymolysis protein by biological fermentation and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116965482B (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080044501A1 (en) * | 2006-08-16 | 2008-02-21 | Genebiotech Co. Ltd. | Fermented soybean products and methods of producing them |
| CN105795099A (en) * | 2015-01-03 | 2016-07-27 | 山东和实集团有限公司 | Preparation of new guar meal animal feed additive by mixed microbial solid fermentation |
| CN106222114A (en) * | 2016-08-26 | 2016-12-14 | 浙江大学 | The bacillus cereus of efficient degradation bean cake antigen protein and the method for bacterium enzyme mixed fermentation |
| CN106978456A (en) * | 2017-03-28 | 2017-07-25 | 惠州市智农生物科技有限公司 | A kind of microorganism digests soybean protein |
| CN106974063A (en) * | 2017-04-19 | 2017-07-25 | 广东轻工职业技术学院 | It is a kind of that the method that bacillus coagulans produces High efficiency protein feed is cooperateed with feeding enzyme |
| CN110063406A (en) * | 2019-03-19 | 2019-07-30 | 广东温氏大华农生物科技有限公司 | Bacillus amyloliquefaciens and its fermentation seed liquid, application and soybean meal fermenting method |
| CN110283025A (en) * | 2019-06-19 | 2019-09-27 | 深圳润康生态环境股份有限公司 | Biological organic fertilizer and preparation method thereof |
| CN113073058A (en) * | 2021-03-17 | 2021-07-06 | 中国农业大学 | Bacillus subtilis mafic-Y7 with soybean antigen protein degradation activity and application thereof |
| US20210329943A1 (en) * | 2018-07-17 | 2021-10-28 | Feedup Co., Ltd. | Fermented soybean meal and preparation method therefor |
| CN113604404A (en) * | 2021-08-31 | 2021-11-05 | 四川润格生物科技有限公司 | Bacillus coagulans YSF17 and application thereof |
| CN115181704A (en) * | 2022-07-25 | 2022-10-14 | 河北农业大学 | Bacillus licheniformis Y5-39 and application thereof |
| CN115804421A (en) * | 2021-09-14 | 2023-03-17 | 安琪酵母股份有限公司 | Fermentation microbial inoculum for soybean meal and preparation method of fermented soybean meal for feed |
| CN116478891A (en) * | 2023-06-20 | 2023-07-25 | 中粮营养健康研究院有限公司 | Bacillus subtilis, microbial inoculum, fermented feed and preparation method thereof |
-
2023
- 2023-08-25 CN CN202311084514.5A patent/CN116965482B/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080044501A1 (en) * | 2006-08-16 | 2008-02-21 | Genebiotech Co. Ltd. | Fermented soybean products and methods of producing them |
| CN105795099A (en) * | 2015-01-03 | 2016-07-27 | 山东和实集团有限公司 | Preparation of new guar meal animal feed additive by mixed microbial solid fermentation |
| CN106222114A (en) * | 2016-08-26 | 2016-12-14 | 浙江大学 | The bacillus cereus of efficient degradation bean cake antigen protein and the method for bacterium enzyme mixed fermentation |
| CN106978456A (en) * | 2017-03-28 | 2017-07-25 | 惠州市智农生物科技有限公司 | A kind of microorganism digests soybean protein |
| CN106974063A (en) * | 2017-04-19 | 2017-07-25 | 广东轻工职业技术学院 | It is a kind of that the method that bacillus coagulans produces High efficiency protein feed is cooperateed with feeding enzyme |
| US20210329943A1 (en) * | 2018-07-17 | 2021-10-28 | Feedup Co., Ltd. | Fermented soybean meal and preparation method therefor |
| CN110063406A (en) * | 2019-03-19 | 2019-07-30 | 广东温氏大华农生物科技有限公司 | Bacillus amyloliquefaciens and its fermentation seed liquid, application and soybean meal fermenting method |
| CN110283025A (en) * | 2019-06-19 | 2019-09-27 | 深圳润康生态环境股份有限公司 | Biological organic fertilizer and preparation method thereof |
| CN113073058A (en) * | 2021-03-17 | 2021-07-06 | 中国农业大学 | Bacillus subtilis mafic-Y7 with soybean antigen protein degradation activity and application thereof |
| CN113604404A (en) * | 2021-08-31 | 2021-11-05 | 四川润格生物科技有限公司 | Bacillus coagulans YSF17 and application thereof |
| CN115804421A (en) * | 2021-09-14 | 2023-03-17 | 安琪酵母股份有限公司 | Fermentation microbial inoculum for soybean meal and preparation method of fermented soybean meal for feed |
| CN115181704A (en) * | 2022-07-25 | 2022-10-14 | 河北农业大学 | Bacillus licheniformis Y5-39 and application thereof |
| CN116478891A (en) * | 2023-06-20 | 2023-07-25 | 中粮营养健康研究院有限公司 | Bacillus subtilis, microbial inoculum, fermented feed and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨荷英: "《实用临床医学检验》", 上海交通大学出版社, pages: 383 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116965482B (en) | 2024-03-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wang et al. | Protease production and conidiation by Aspergillus oryzae in flour fermentation | |
| CN100392092C (en) | Soybean peptide production method | |
| Gote et al. | Thermostable α-galactosidase from Bacillus stearothermophilus (NCIM 5146) and its application in the removal of flatulence causing factors from soymilk | |
| Aderibigbe et al. | Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru | |
| EP3783010A1 (en) | Method of culturing akkermansia | |
| CN106173190A (en) | A kind of preparation method of soybean polypeptide albumen feedstuff | |
| US10968440B2 (en) | Method for high-yield fermentation of recombinant proline aminopeptidase and preparation of debittered rice peptide | |
| CN112218953A (en) | Glucoamylase and methods of use thereof | |
| CA1042375A (en) | Fermentative removal of water-soluble carbohydrates in plant protein products | |
| CN116965482B (en) | Method for preparing soybean enzymolysis protein by biological fermentation and application thereof | |
| TW201715042A (en) | Method of concentrating protein in grain powder | |
| CN108713634A (en) | High peptide fermented bean dregs of peracid and preparation method thereof | |
| Faith et al. | Production and applications of enzymes | |
| US6544791B2 (en) | Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof | |
| Hmood et al. | Optimum conditions for fibrinolytic enzyme (Nattokinase) production by Bacillus sp. B24 using solid state fermentation | |
| CN114601017A (en) | Preparation method of fermented feed | |
| Sambo et al. | An overview of the solid state fermentation in the production of fungal protease enzymes | |
| WO2022023370A1 (en) | Industrial fermentation process for bacillus using temperature shift | |
| CN111466485A (en) | Application of α -galactosidase in enzymatic hydrolysis of soybean meal | |
| RU2104300C1 (en) | Method of preparing the yeast biomass protein hydrolyzate | |
| US11851645B2 (en) | PapQuin-50 a quinoa grain-based bacterial growth medium nitrogen source | |
| RU2412242C2 (en) | Method of obtaining nutritional medium for carrying out microbial lysine synthesis | |
| CN108676747A (en) | A kind of culture medium for discarding mycelium and corn coarse raw materials comprising red yeast rice and its application in culture Nattokinase production bacterium | |
| CN114642239B (en) | Method for improving DDGS nutritional quality and application thereof | |
| CN117322507A (en) | Polypeptide-rich feed and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |