KR101042124B1 - Feed for fry young fishes and method of producing hydrolyzate of low-phytin vegetable protein to be used therein - Google Patents

Abstract

The present invention provides a feed which is also suitable for improving the survival rate of the larvae with insufficient development of the digestive absorption function or for promoting the growth, and the vegetable protein hydrolyzate used in the feed. The purpose is to get.

In order to obtain this low-phytin vegetable protein hydrolyzate, (a) a proteolytic enzyme is used to decompose the protein, and (b) the phytic acid is decomposed to decompose the phytic acid. A method for preparing a low phytin vegetable protein hydrolyzate including the process was completed.

For example, when the vegetable protein is soy protein, the average molecular weight of the low phytic soy protein hydrolyzate is preferably 200 to 10,000. Moreover, phytic acid content is 0.05 weight% or less (in dry solid content).

From the feed for larvae containing such low phytic soy protein hydrolyzate, it is possible to promote the growth of small fry and to feed the fry.

Description

FEED FOR FRY YOUNG FISHES AND METHOD OF PRODUCING HYDROLYZATE OF LOW-PHYTIN VEGETABLE PROTEIN TO BE USED THEREIN}

The present invention provides a fine feed for fry using low-phytin vegetable protein hydrolyzate with reduced phytic acid. Moreover, it is related with the manufacturing method of the low phytin vegetable protein hydrolyzate which reduced this phytic acid.

Background Art Conventionally, soybean raw materials (soybean sesame seeds, soy milk, soybean protein, etc.) have been used as protein raw materials for fish feed. In addition, the removal of phytic acid contained in soybean is known to increase the feed efficiency.

As an invention for removing or decomposing phytic acid, for example, (a) feed (Japanese Patent Application Laid-Open No. 11-000164 and Japanese Patent Application Laid-open No. Hei 8-205785), (b) soybean-derived feed such as skimmed soybeans and sebum; Ingredients (Japanese Patent Laid-Open No. 9-140334), (c) Soy protein (Japanese Patent Laid-Open No. 2000-300185 and Japanese Patent No. 4503002) or (d) Soymilk (Japanese Laid-Open Patent Publication No. 59-166049 Japanese Patent Application Laid-Open No. 2000-245340 by the applicant of the present application).

However, the use of low phytin protein hydrolyzate in fish farming is not practiced.

On the other hand, the present applicant has studied the use of a protein hydrolyzate obtained by hydrolyzing soy protein raw material using an enzyme as a feed for fish farming. For example, the invention described in Japanese Patent Application Laid-Open No. 7-227223, the invention described in Japanese Patent Application Laid-Open No. 8-51937, etc. have been performed as a food for increasing the survival rate of small fry. And further, to improve the survival rate of small fry, soybean protein hydrolyzate was studied.

On the other hand, regarding soy protein hydrolyzate, the present applicant has disclosed a low phytin vegetable protein hydrolyzate obtained by removing phytic acid using a resin for patients with kidney disease (Japanese Patent Laid-Open No. 8-092123).

On the other hand, soybean protein is inoculated with koji bacteria and fermented to produce prophylactic and phytase treatments to produce low phytic vegetable protein hydrolysates (Japanese Patent Laid-Open No. 9-023822).

In addition, proteolytic enzymes and phytases work together when enzymes are used to enzymatically process soy protein raw materials, or some combinations of proteolytic and phytase treatments exist. There is neither disclosure nor teaching about the use of proteins for fish farming (Japanese Patent Laid-Open Nos. 51-125300 and 2002-51706, etc.).

The use of soy protein hydrolyzate in fish farming as described above has been studied by the present applicant, and the low hydrotin soy protein hydrolyzate has been studied, but the use of these in fish farming feed, especially small fish Not known

By the way, the method of removing the phytic acid of soybean is (1) removing phytic acid in the water extraction process of soy protein using a salt (Japanese Unexamined-Japanese-Patent No. 8-173052, Unexamined-Japanese-Patent No. 9-121780, etc.). , (2) a method of decomposing phytic acid with phytase, and (3) a method of adsorbing and removing a resin by adsorbing to a resin or the like (Japanese Patent Laid-Open No. 2001-163800), and the like (1) and (3). The method of 2) is industrially advantageous because the process is not complicated.

As for the object of this method of decomposing phytic acid using (2) phytase, (a) soybeans, skim soybeans, and the like as feeds and the like are known a lot. Although (c) vegetable protein hydrolyzate mixtures are not known.

For example, (a) feed (Japanese Patent Laid-Open Publication No. 11-000164 and Japanese Patent Laid-Open Publication No. 8-205785), and (b) soybean-derived feed materials such as skim soybean and sebum (Japanese Patent Laid-Open Publication No. 9-140334). G), soybean protein (Japanese Patent Laid-Open No. 2000-300185 and Japanese Patent No. 4503002) or Soymilk (Japanese Patent Laid-Open No. 59-166049, Japanese Patent Laid-Open No. 2000-245340 by Applicant) Etc. are known.

However, the (c) low phytin vegetable protein hydrolyzate is not very well known. For example, Japanese Patent Laid-Open No. 8-092123 by the applicant of the present application discloses a method of using a resin.

In addition, Japanese Patent Laid-Open No. 9-023822 discloses a method of obtaining a peptide product having a low phytic acid content by inoculating fermented soybean protein with fermented yeast, followed by enzymatic digestion and phytase treatment.

However, a method of detecting phytic acid up to the limit of detection as in the present invention is not known.

While the present inventors have progressed the research, in order to use the vegetable protein hydrolyzate for small fish or fry or newborn fish having insufficient development of digestive absorption function, the vegetable protein hydrolyzate which is insufficient in the peptide product and has excellent digestive absorption ability It was found that extremely small amount of phytic acid is required as the decomposed product. Accordingly, an object of the present invention is to obtain a low phytic vegetable protein hydrolyzate having an extremely low phytic acid content, and more preferably a low phytin vegetable protein hydrolyzate having a phytic acid below a detection limit.

And it aimed at feed for fry using such a low phytin vegetable protein hydrolyzate.

As a result of intensive studies, the present inventors have found that by reducing the amount of phytic acid contained in the soy protein hydrolyzate used as feed, the survival rate of the small fry and the growth of the larvae have been found to complete the present invention.

In addition, the following findings were made to complete the low phytin plant protein hydrolyzate. That is, the present applicant first completed the low phytic acid vegetable protein hydrolyzate (Japanese Patent Laid-Open No. 8-092123) by the resin treatment, but the resin treatment was complicated in order to make the phytic acid content below the detection limit.

On the other hand, the applicant has produced a low phytic acid soy protein by treating the soy protein with phytase (Japanese Patent Laid-Open No. 2000-300185). It was difficult to obtain low soy protein hydrolysates.

Therefore, as a result of more intensive studies, first, it has been found that soy protein hydrolyzate having extremely low phytic acid (below detection limit) is obtained by enzymatically digesting soy protein at a specific molecular weight range and then phytase treatment.

When soybean protein is enzymatically decomposed, soybean protein is extracted from the soybean raw material and then enzymatically decomposed without drying, phytase treatment is performed first, and even after enzymatic digestion, phytic acid can be removed to below the detection limit. It was found.

More surprisingly, it was found that very little soy protein hydrolyzate, whose phytic acid content is below the detection limit, is superior in flavor to soy protein hydrolyzate, which is simply enzymatically digested.

The present invention has been completed based on these findings.

That is, the present invention is a fine fry feed characterized in that the feedstock contains a low phytin vegetable protein hydrolyzate having a phytic acid content of 0.05% by weight or less (in dry solids).

Low phytin plant protein hydrolysates are suitable for plant protein hydrolysates with an average molecular weight of 200 to 10,000.

In addition, the present invention includes (a) a step of decomposing a protein using a proteolytic enzyme and (b) a step of decomposing phytic acid using an enzyme that decomposes phytic acid. It is a recipe.

It is preferable to decompose the protein using a proteolytic enzyme, and then decompose the phytic acid using an enzyme that decomposes phytic acid.

It is preferable to decompose the undried protein using an enzyme that decomposes phytic acid, and then decompose the protein using a proteolytic enzyme.

The enzyme that degrades phytic acid is preferably phytase.

The pH for phytase treatment is preferably 6-9.

The average molecular weight of the low phytic vegetable protein hydrolyzate is preferably 200 to 10,000.

It is preferable that the content of phytic acid in the low phytic vegetable protein hydrolyzate is that phytic acid is not detected by vanadomolybdate absorbance photometry (detection limit 5 mg / 100 g) per dry solid content.

BEST MODE FOR CARRYING OUT THE INVENTION [

First, a description will be given of a small fry feed.

The low phytic vegetable protein hydrolyzate used in the petty feed of the present invention has a phytic acid content of 0.05% by weight or less, preferably 0.01% by weight or less, more preferably 0.004% by weight or less (less than the detection limit) in dry solids. It is suitable.

The smaller the amount of phytic acid contained in the plant protein hydrolyzate, the better the survival rate of small fry. In addition, it has the effect of promoting the growth of small fry to give the shit viscosity to prevent the water from being clouded by the shit.

The average molecular weight of the low phytin plant protein hydrolyzate used in the petty feed of the present invention is preferably 200 to 10,000 (preferably 300 to 5,000). In the case of a large molecular weight, it is inferior to the effect of promoting the growth and the survival rate of the small fry, and when the molecular weight is lowered to the amino acid, the penetration pressure of the feed increases or becomes easier to dissolve.

Although the soy protein hydrolyzate may have a relatively large molecular weight as long as the fish is used for fish farming, it is preferable that the smaller the fry of fish, the smaller the average molecular weight. In particular, a small molecular weight oligopeptide mixture is preferable for small fish hatching from eggs.

It is suitable that the feed of the present invention contains 40 to 70% by weight of protein component, and preferably about 50 to 60% by weight as a composition.

It is suitable that the feed of the present invention contains 1 wt% to 30 wt%, and preferably 3 to 25 wt% of the low phytin plant protein hydrolyzate. Typically, at least 3% by weight, preferably 10 to 80% by weight, of the protein components in the feed of the present invention is substituted with the low phytin plant protein hydrolyzate described above. Higher substitution rates make it difficult to granulate this feed.

When the low phytin protein protein hydrolyzate in the feed of the present invention is small, the effect of improving the survival rate and the growth rate of the larvae is small, and too large is not preferable because it causes growth inhibition. This is common to fish which are difficult to produce cultured seedlings such as red snapper and flounder, and is different from other fish farming.

As protein components other than the low phytic vegetable protein hydrolyzate, krill, fish wheat, egg processed product, milk processed product, gelatin, fish meal, fish extract, yeast extract, and egg extract can be used in combination.

The feed of the present invention may contain phosphorus lipids such as carbohydrates, fats, vitamins, minerals, n-3 polyunsaturated fatty acids and soy lecithin, in addition to the low phytin protein protein hydrolysates and other proteins described above.

n-3 polyunsaturated fatty acids are essential fatty acids for sea fish such as halibut, and feed-in phosphorus lipids such as soybean lecithin can be included in the feed of the present invention because they are necessary for the cultivation of small fry. have.

The form of the feed of the present invention has a particle size, flotation, sedimentation rate, which is easy for fish to ingest, and moreover, it is preferable that nutrients are not eluted in water and digested and absorbed in the digestive tract. As a microparticles feed, it is preferable to set it as microparticle feed.

As a method of microencapsulating the low phytin vegetable protein hydrolyzate of an average molecular weight of 200-10,000, the method of spray-drying the aqueous solution of a hydrolyzate, for example can be employ | adopted. In addition, in order to adjust the elution property, floatability, and dispersibility with respect to seawater, fats and oils may be added before spraying, and after spraying, it is prepared by adding a hardened fats and oils, stirring, and coating. You may.

The feed of the present invention is fed in small amounts according to the age according to the number of days of fry in 30 minutes to 1 hour intervals in combination with a biodiuretic or alone. (給 餌) can be.

Next, one of the manufacturing methods of the low phytin vegetable protein hydrolyzate used for the above-mentioned small fry feed is described below.

(Vegetable protein raw material)

Although the vegetable protein used by this invention can use well-known vegetable protein, grains and a protein for a flow rate are easy to obtain, and since soy protein is produced industrially in large quantities, it is one of the preferable protein raw materials.

Hereinafter, an example of using a soy protein containing a little phytic acid will be described. This method can be applied to other vegetable proteins.

The soy protein raw material used in the preparation of the low phytic vegetable protein hydrolyzate of the present invention contains soy protein such as soy milk (including skim soy milk), concentrated soy milk, concentrated soy protein, isolated soy protein, skim soybean, and the like. If you can.

The soybean defatted soybean is preferably a soybean denatured soybean which is not accompanied by protein denaturation or has been subjected to light protein denaturation, and is not limited to varieties, producing regions and the like. In general, degreasing soybean treated with low temperature extraction with n-hexane as an extraction solvent is suitable as a raw material, and in particular, low-density degreasing soybean having a NSI (nitrogen solubility coefficient) of 60 or more, preferably 80 or more desirable.

(Enzymatic digestion of soy protein)

The method of enzymatic decomposition of soy protein can be obtained by hydrolyzing soy protein using an enzyme in an aqueous system (soy protein slurry or solution).

For example, when low-density soy protein is used, the concentration of the soy protein solution used for the enzyme treatment is 1% to 30% by weight, preferably 5 to 15% by weight, more preferably 8 to 12% by weight. It is suitable. Although this concentration is low, there is no problem in enzymatic degradation, but productivity is not preferable, which is not preferable.

The proteolytic enzyme (protease) used in the present invention may be used alone or in combination with exoprotease or endoprotease, and does not matter animal origin, plant origin or microbial origin. Specifically, serine proteases (trypsin derived from animals, chymotrypsin, subtilysin derived from microorganisms, carboxypeptidase, etc.), thiol proteases (Papain derived from plants, picin (ficin), bromelain and the like), carboxyprotease (Pepsin derived from an animal, etc.) can be used. Furthermore, specifically, "Protein FN" originated from Aspergillus aurise (manufactured by Daiwa Chemical Co., Ltd. of Japan), and "Actinase" originated from Streptomyces gliseus ( Ltd.), "Alcarase" (made by Novosa) derived from Bacillus rickshaw, and "Protein A" derived from Bacillus subtilus (made by Japan Chemical Co., Ltd.). In addition, as an enzyme containing an endoprotease, "Protease S" made by Tennog Co., Ltd. of Japan, and "Protein AC-10" made by Daiwa Chemical Co., Ltd. of Japan, and a bipolarase (Nagase of Japan) Biochemical Industry Co., Ltd.) etc. can be illustrated, and "protease M" by Tennog Co., Ltd. of Japan can be illustrated as a proteolytic enzyme containing exo and an endoprotease.

Although the conditions of the hydrolysis of the present invention vary somewhat depending on the type of protease used, it is generally preferable to use an amount sufficient to hydrolyze the soy protein at the pH range, the temperature range of action, and the optimum reaction time of the protease. desirable. When considering the use of salt restriction formulas (eg, landscape nutrition, etc.) together with lipid metabolism improving agents, the formation of salts by neutralization is possible when the pH is 5-10, preferably pH 6-9. It is preferable because it can reduce.

As for the degree of hydrolysis, the average molecular weight 200-10000, Preferably 300-5000 are suitable. The degree of hydrolysis can be adjusted according to the purpose or use. For example, in the case of diet or feed, even if the molecular weight is relatively large, there is no problem, but when used as a fish feed for small fish, a low molecular weight that is easy to digest is preferable, and an average molecular weight of 200 to 5000 is preferable. More preferably, about 200-2000 are suitable.

(Digestion of phytic acid by phytic acid degrading enzyme)

Examples of enzymes for decomposing phytic acid used in the present invention include enzymes derived from plants such as wheat and potatoes, enzymes derived from animal organs such as intestinal tract, and enzymes of microbial origin such as bacteria, yeast, mold, actinomycetes, etc. Enzymes such as phytase and phosphatase having phytic acid degrading activity can be used.

As an enzyme for decomposing phytic acid, phytase and phosphatase are suitable, but phytase is more preferable. A phytase can use the thing derived from the strain which has various phytase production ability, such as the genus Aspergillus, the genus Rizopus, the Saccharomyces, the genus Mucor, and the genotricam. Preferably from the genus Aspergillus, more preferably from the genus Aspergillus: Phytase from Aspergillus ficuum, Aspergillus niger It can be selected from the group consisting of phytase derived from and phyta derived from Aspergillus terreus. In order to decompose the phytic acid in soybean into inositol, it is necessary to cleave the ester group, and the enzyme that performs it is phytase.

It is also possible to use acidic phosphatase derived from fungi as acidic phosphatase. That is, acid phosphatase from Aspergillus ficuum, acid phosphatase from Aspergillus niger, and acid phosphatase from Aspergillus terreus. You can choose from the group.

Since the decomposition reaction of phytic acid by enzyme treatment can be carried out under extremely mild conditions, the effect on protein is minimal. For example, the enzyme reaction of the present invention may be performed at 30 to 60 ° C. for 0.1 to 30 hours.

In the present invention, the pH at the time of phytic acid decomposition reaction is particularly important, and pH 6-9, preferably 6.2-8.5, more preferably pH 6.2-7 is preferable. Soy protein treated at a pH lower than 6.0 is not preferable because its solubility is lowered and its flavor is worsened. Moreover, even if pH exceeds 9.0, a flavor will worsen and it is unpreferable. By decomposing phytic acid within the above pH range, it is possible to produce soy protein with reduced phytic acid better.

Therefore, the enzymes suitably used in the present invention are preferably enzymes capable of decomposing phytic acid and phytic acid salts in the neutral to alkaline pH range of pH 6 or higher, but the origin thereof is not particularly limited and the enzymes described above can be used.

The enzyme can be used irrespective of the form of the powder or liquid phase, and is 0.01 to 10% by weight, preferably 0.05 to 2% by weight, more preferably 0.1 to 1% by weight based on the crude protein weight in the soy protein. The enzyme titer is 0.1 to 100 U / g crude soy protein, preferably 0.5 to 20 U / g crude soy protein, more preferably 1 to 10 U / g crude soy protein. It is preferred that a degree of phytase be added. The enzyme activity was obtained by reacting a reaction solution consisting of 0.5 ml of 0.2 M Tris-HCl buffer (pH 6.5) containing 4 mM sodium phytate, 0.4 ml of distilled water, and 0.1 ml of enzyme solution for 30 minutes at 37 ° C, and 1.0 ml of 10% TCA. Stop the reaction. Inorganic phosphoric acid content in the reaction solution was quantified by Fiske-Subbarow method. Under the above conditions, the amount of enzyme which liberated 1 mol of inorganic phosphoric acid in 1 minute was 1 unit (U).

In the present invention, if it includes a step of decomposing a protein using a proteolytic enzyme and a step of decomposing phytic acid using an enzyme that decomposes phytic acid, the order may be combined, and the low The tintin, ie, the phytic acid content in the plant protein hydrolyzate, may be 0.5% or less and 0.2% or less per dry solids. Furthermore, in order to reduce the phytic acid content to 5 mg / 100 g or less, it is more preferable to prepare a low phytin vegetable protein hydrolyzate by enzymatically degrading the protein and then performing the phytase treatment. On the other hand, even if the protein is enzymatically decomposed after the phytase treatment of the protein, it is difficult to set the phytic acid content to a detection limit of 5 mg / 100 g or less. However, if unmodified soy protein is used as described above, the soy protein solution (not powder dried) can be used to decompose phytic acid by phytase as described above, and then to decompose protease as described above. The desired low phytin vegetable protein hydrolyzate having a phytic acid content below the detection limit can be obtained.

As for the average molecular weight of the low phytin plant protein hydrolyzate obtained as mentioned above, 200-10000, Preferably 300-5000 are suitable.

In addition, the phytic acid content is 0.5% or less, preferably phytic acid is not detected by the vanadomolybdate absorption spectrophotometry (detection limit 5 mg / 100 g) in the dry solid of the low phytic vegetable protein hydrolyzate.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of invention is described by an Example.

First, the food will be described.

Preparation Example 1 (Preparation of Low Phytic Acid Soy Protein Hydrolyzate)

7 times of water was added to 10 parts of degreased soybean, extracted with stirring at 50 ° C. and pH 7 for 30 minutes, and then the sebaceous acid and soy milk were separated by a centrifuge. After separating into precipitated protein and whey protein, 4 times of water was added to the isoelectric precipitated protein, and then adjusted to pH 6.0 with NaOH to 50 parts by weight of soy protein solution at 8% concentration. It prepared.

This soy protein solution was heated to 50 degreeC, 0.04 weight part of phytase degrading enzyme "Sumichimu PHY" (made by Nippon Chemical Co., Ltd.) was added, and it was made to react for 60 minutes. The reaction solution was sterilized at 150 ° C. for 7 seconds, cooled to 50 ° C., adjusted to pH 7.0 with NaOH, and 0.16 parts by weight of “protease M” (manufactured by Tenno Industries Co., Ltd.) was added and allowed to react for 5 hours. . pH was adjusted to 6.5, sterilized at 150 ° C. for 7 seconds, and then immediately powder dried with a spray dryer.

The content of phytic acid (mesoinocit hexaphosphate) in this powder was measured by vanadomolybdate absorption spectrophotometry, and it was not detected (detection limit 5 mg / 100 g). The average molecular weight was about 500 as measured by the electrophoresis method.

[Production Example 2] (Preparation of Soy Protein Hydrolyzate without Phytic Acid)

100 parts by weight (hereinafter referred to as "part") of isolated soy protein ("Fujipro R" manufactured by Nippon Kogyo Co., Ltd.) were prepared as a 5% aqueous solution of pH 7 to prepare protein FN. Daiwa Chemical Co., Ltd. origin: Aspergillus genus] Using 1 part, enzymatically decomposing at 50 ° C. for 5 hours, heating at 70 ° C. for 30 minutes to deactivate the enzyme, and then cooling. The supernatant obtained by centrifugation was spray dried to prepare a soy protein hydrolyzate. And this was the TCA (trichloroacetic acid) solubility rate (the value which multiplied the value of 15% TCA soluble nitrogen / total nitrogen by 100) was 100, and the average molecular weight was 676.

[Example 1 and Comparative Example 1]                 

Example 1

Thirty-eight days old (38 days old) flounder fry from 300 preliminary breeding tanks were transferred to a 100-L experimental tank and 5 tanks were prepared as an experimental tank. The temperature of the seawater was maintained at 17 ° C. during the experiment.

As an experimental feed, low phytic soybean protein hydrolyzate prepared in the same manner as in Preparation Example 1 was substituted with 0, 2.5, 5.0, 10.0, and 20.0 parts by weight of casey fish in Table 1 as shown in Table 1 It was added to obtain particulate feed by a conventional method. Table 1 shows the experimental feed composition. The unit is parts by weight. Group 5 is a control.

At the age of 39, the experiment was started, and feeding was given eight times from 9 am to 16:00 every hour, and at 17:00, Altemia was given as biological food, and fed nine times a day. Feeding amount was 0.31g ~ 0.50g / sashimi / fish, and Altemia was 55 ~ 80 / sigma / fish as the age of one day.

After the start of the experiment, when the age was 14 days and 52 days, approximately 50 body lengths, livestock number, and pigment abnormality were measured.

Comparative Example 1

Flounder was cultured by the same method as in Example 1, using the soy protein hydrolyzate without phytic acid removal prepared in the same manner as in Production Example 2 as the experimental feed.

TABLE 1

   ingredient     Group 1      Group 2      Group 3       4th group      5 groups Flesh White Fish Wheat     30.0     30.0      30.0      30.0     30.0 Casein     11.3     20.6      25.3      27.7     30.0 Soy Protein
Hydrolyzate     20.0     10.0       5.0       2.5      0.0 dextrin      7.0      7.0       7.0       7.0      7.0 vitamin
mixture      5.3      5.3       5.3       5.3      5.3 mineral
mixture      5.0      5.0       5.0       5.0      5.0 Pollack cod liver oil      8.0      8.0       8.0       8.0      8.0 n-3 polyunsaturated fatty acids      0.5      0.5       0.5       0.5      0.5 Soy Lecithin      4.0      4.0       4.0       4.0      4.0 cellulose      0.9      1.6       1.9       2.0      2.2 Casein      8.0      8.0       8.0       8.0      8.0       system      100      100       100       100      100

The results of Example 1 and Comparative Example 1 were as shown in Table 2.

[Table 2] Measurement result when age is 52 days

Example 1: With phytic acid removed Comparative Example 1: No removal of phytic acid group N Average length
(mm) Fresh water group N Average length
(mm) Fresh water One
2
3
4
5 48
54
50
54
52 18.11
17.89
17.65
17.36
17.15 252
271
244
230
189 One
2
3
4
5 52
49
49
54
53 17.91
18.18
17.43
17.31
17.01 194
215
200
195
194

From the results of Example 1, all of the groups 1 to 4 to which the low phytic acid soybean protein hydrolyzate was added promoted growth compared to the control group 5, and in particular, the groups 1 to 3 showed significant differences. In the number of live residues, there was a good tendency in groups 1 to 4 compared to group 5. In addition, the pigment | dye abnormality rate did not differ in each group, and the abnormality did not appear also in the group which gave soy protein hydrolyzate.

In addition, the soybean protein hydrolyzate (oligopeptide mixture) having a low phytic acid content compared to Comparative Example 1 below significantly increased the survival rate.

[Manufacture example 3]

100 parts by weight of isolated soy protein ("New Fujipro R" manufactured by Daiichi Co., Ltd.) are dissolved in 900 parts of water, and 2 parts of proteolytic enzyme ("Protein" manufactured by Daiwa Chemical Co., Ltd. of Japan) is added thereto. After incubation at 50 ° C. for 5 hours, centrifugation (5000 rpm × 30 minutes) was used to remove insoluble matters, and then heated at 80 ° C. for 30 minutes to inactivate and sterilize enzymes. Got it.

An acrylic weakly basic anion exchange resin (KA890, manufactured by Nippon Chemical Co., Ltd.) was charged to a column of 1.4 cm in diameter up to 15 cm in height (resin volume of 23 cm ² ), 50 ml of 5% caustic soda solution and ion exchanged water. 500 ml was passed through to wash.

On the other hand, the above enzymatic digest (SH) was dissolved in ion exchanged water, the pH was adjusted to 4.5 with 10% hydrochloric acid, and adjusted with ion exchanged water so that the final protein concentration was 10%.

The preparation was passed through 51 ml / hr at the top of a column filled with KA890 and washed, and a treatment solution eluted from the bottom of the column was fractionated.

Enzyme digestion solution was passed through, and the enzyme digestion solution until the amount became 1219 ml (121.9 g as the amount of protein, 5.3 g per 1 ml of resin), that is, the eluate in which phytic acid was completely adsorbed and removed from the resin, was collected and freeze-dried. A low phosphorus enzymatic digest (SHR) was obtained. The phytic acid content was measured by the method of Mohamed et al. (Cereal Chem. 63, 475, 1986). As a result, phytic acid was not detected (detection limit 0.005% by weight).

[Example 2 and Comparative Example 2]

Using the low phytic soy protein hydrolyzate obtained in Production Example 3 and the soy protein hydrolyzate from which the phytic acid obtained in Production Example 2 was not removed, the fertilized eggs obtained from the mother shrimp were hatched and pre-cultured to Zoea 1 stage. Breeding experiments were conducted.

Breeding conditions, as shown in Table 3, 100 Zoea 1 was housed in a 1-liter beaker, and reared at room temperature using a particulate feed. The composition of the test feed is shown in Table 4.

As a test feed, 10.0 parts by weight of each soy protein hydrolyzate prepared in the same manner as in Production Example 3 and Production Example 2 was replaced with casein (cod), and the particulate feed was prepared in a conventional manner. It was set as.

In addition, the effect of addition was determined by the growth index of the larvae (growth stage reached) and the survival rate. The results are as shown in Table 5.

[Table 3] Breeding Conditions of Prawn Larvae

         Condition             Contents Larvae (at the time of breeding start)
Breeding time
Breeding Density
Water temperature
Breeding
Recirculation
Feeding frequency Zoea 1 stage
Until you reach Post-larvae
100 per tank (11)
Room temperature (25 ~ 27 ℃)
pH 8.4 ± 0.2
100% / day
2 times / day Particle size of feed
Zoea 1 stage
Mysis stage
Post-larvae stage
53 μm
125 μm
250 μm Feed Intake (mg Feed / Larva / day)
Zoea 1 stage
Mysis stage
Post-larvae stage
0.16
0.20
0.24

Table 4 Test Feed Composition

   Ingredient / Group      Control    Production Example 3    Production Example 2 Casein       42.8      32.8      32.8 L-arginine HCl        2.4       2.4       2.4 Low Phytin Soy Protein Hydrolyzate        0.0      10.0      10.0 Glucose        5.5       5.5       5.5 Sucrose       10.0      10.0      10.0 α-starch        4.0       4.0       4.0 Cod liver oil        4.0       4.0       4.0 ω3-HUFA * 1        0.5       0.5       0.5 Soy Lecithin        3.0       3.0       3.0 cholesterol        1.0       1.0       1.0 Mineral mixtures        8.6       8.6       8.6 Vitamin mixtures        3.0       3.0       3.0 Glucosamine HCl        0.8       0.8       0.8 Sodium citrate        0.3       0.3       0.3 Sodium succinate        0.3       0.3       0.3 Carrageenan        5.0       5.0       5.0 cellulose        8.8       8.8       8.8      system      100.0     100.0     100.0

※ 1 (20: 5ω3): (22: 6ω3) = 3: 2

[Table 5] Result of breeding experiment of prawn larvae

     group 11th day of body length
(mm) Live rate
(%) Growth index
(11th)   Control    4.56 ± 0.27    79.5      6.9   Production Example 3    4.68 ± 0.25    91.2      7.7   Production Example 2    4.66 ± 0.26    83.5      7.4

 * Growth index = (1n1 + 2n2 + 3n3 + 4n4 + 5n5 + 6n6 + 7n7) / N

   (Where N = n1 + n2 + ----- + n7)

* n1, n2, n3, n4, n5, n6 and n7 represent the number of digits of Zoea 1, Zoea 2, Zoea 3, Mysis 1, Mysis 2, Mysis 3 and Post larvae 1 larvae.

As a result, the postlarvae length (measured on the 11th day) showed no difference between the low phytin soy protein hydrolyzate added in Preparation Example 3 and the soy protein hydrolyzate added in Preparation Example 2, Low phytin soy protein hydrolyzate showed good tendency in growth index.

EXAMPLE 3

Seventy per day flounder fry of 20-80 days after birth were transferred to a 20L experimental tank, and three tanks were prepared for breeding experiments. The temperature of the breeding water was maintained at 18 ℃ during the experiment.

As experimental feed, a commercial flounder feed (EP feed manufactured by Higashimaru Co., Ltd. S-6 for seedlings) was prepared as a base. That is, the commercial feed is heated and coated to attach the low phytin soy protein hydrolyzate prepared in Preparation Example 1 and the phytase-free soy protein hydrolyzate prepared in Preparation Example 2, and then dried to test the feed. It was set as. Table 6 shows the composition of the commercial feed and the composition of the experimental feed added with soy protein hydrolyzate.

TABLE 6

(Composition of Commercial Feed)
75.5% fishmeal, krill mill
12.7% wheat flour, starch, corn flour
11.8% feed yeast, refined fish oil, soybean lecithin, yeast extract, calcium dihydrogen phosphate,
Trace elements, vitamins (Composition of Soy Protein Hydrolyzate Added Feed)
67.5% Fish Meal, Krill Mill
10% Soy Protein Hydrolysate
11.7% wheat flour, starch, corn flour
10.8% feed yeast, refined fish oil, soybean lecithin, yeast extract, calcium dihydrogen phosphate,
Trace elements, vitamins (Composition of Low Phytin Soy Protein Hydrolyzate Additive)
67.5% Fish Meal, Krill Mill
10% Low Phytin Soy Protein Hydrolyzate
11.7% wheat flour, starch, corn flour
10.8% feed yeast, refined fish oil, soybean lecithin, yeast extract, calcium dihydrogen phosphate,
Trace elements, vitamins

Experiments were started using 80.3 mm overall length, fish weight 4.4 g, and weight / total length = 55.5 mg / mm, with feeding four times daily from 9 am to 6 hours. The body length of 60 small fry and fish body weight after 10 days and 20 days after the start of the experiment were measured, and the weight / total length was calculated from the measurement results.

Table 7 Day 0 of Measurement Start (60 Test Fish)

 Control sphere Soy Protein
Hydrolyzate Low-fitin soybean
Protein hydrolysates Average body length (mm)
maximum
at least 81.4
90
73 79.0
88
72 80.4
90
71 Average weight (g)
maximum
at least 4.49
6.5
2.9 4.26
6.2
3.1 4.54
6.0
3.1 Average weight / length (mg / mm)
maximum
at least 55.2
72.2
39.7 53.9 (-1.3)
70.5 (-1.7)
43.1 (+3.4) 56.5 (+1.3)
66.7 (-5.5)
43.7 (+4.0)

Note: () inside and outside the control

[Table 8] Day 10 of measurement start (60 test fish, 60 live fish)

 Control sphere Soy Protein
Hydrolyzate Low-fitin soybeans
Protein hydrolysates Average body length (mm)
maximum
at least 86.1
95
73 82.5
95
74 86.4
101
71 Average weight (g)
maximum
at least 4.99
6.8
2.7 4.57
7.3
4.1 5.31
8.2
3.2 Average weight / length (mg / mm)
maximum
at least 57.9
71.6
37.0 55.4 (-2.5)
76.8 (+5.2)
43.2 (+6.2) 61.5 (+3.6)
81.2 (+9.6)
53.9 (+16.9)

Note: () inside and outside the control

Table 9 Measurement Day 20 (60 Test Fish, 60 Raw Fish)

 Control sphere Soy Protein
Hydrolyzate Low-fitin soybeans
Protein hydrolysates Average body length (mm)
maximum
at least 94.0
106
76 89.3
106
78 93.4
101
81 Average weight (g)
maximum
at least 7.02
10.6
3.3 6.05
10.9
3.9 6.97
11.8
5.3 Average weight / length (mg / mm)
maximum
at least 74.7
100.0
43.4 67.7 (-10.0)
102.8 (+2.8)
50.0 (+6.6) 74.6 (-0.1)
106.3 (+6.3)
65.4 (+22.0)

Note: () inside and outside the control

As a result, compared with the control and soy protein hydrolyzate addition, the low phytic soy protein hydrolyzate addition height was higher in the average body weight / length (mg / mm) at 10 days, and the growth promoting effect was shown. Moreover, on day 20, maximum solids were also observed in body weight / length (mg / mm). Although the minimum value was higher than the control and soy protein hydrolyzate additions, the solids were also due to the concentration of food in large fish, and the variation between the solids was large, and the average did not change much with the control.

(Breeding progress)

The water temperature, food supply, and food intake during the breeding period are shown below.

Fecal state was diarrhea after feeding, while control of the feces was diarrhea, whereas the water in the tank was clouded, while the soy protein hydrolyzate and low phytin soy protein hydrolyzate were added, The water in the tank was clean as it was. In addition, the low phytic soy protein hydrolyzate tended to have fish dung viscosity and a large amount of dung.

TABLE 10

Month day Days Water temperature Control Soy Protein Hydrolysates Low Phytin Soy Protein Hydrolyzate Feed Intake Status Fresh water class
this
Amount Intake Status student
glass
Number class
this
Amount Intake Status student
glass
Number 4/2 One 17.7 0 20 0 20 0 20 4/3 2 18.0 8 Inactive, but ingested 20 8 Inactive, but ingested 20 8 Inactive, but ingested 20 4/4 3 18.8 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/5 4 18.3 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/6 5 18.3 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/7 6 18.4 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/8 7 18.4 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/9 8 18.4 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/10 9 17.8 4 There is cloudy of water and good intake 20 4 There is no cloud, good intake 20 4 There is no cloud, good intake 20 4/11 10 18.3 5 There is cloudy of water and good intake 20 5 There is no cloud, good intake 20 5 There is no cloud, good intake 20 4/12 11 18.5 5 There is cloudy of water and good intake 20 5 There is no cloud, good intake 20 5 There is no cloud, good intake 20 4/13 12 18.5 5 There is cloudy of water and good intake 20 5 There is no cloud, good intake 20 5 There is no cloud, good intake 20 4/14 13 18.6 5 There is cloudy of water and good intake 20 5 There is no cloud, good intake 20 5 There is no cloud, good intake 20 4/15 14 18.8 5 There is cloudy of water and good intake 20 5 There is no cloud, good intake 20 5 There is no cloud, good intake 20 4/16 15 18.9 8 There is cloudy of water and good intake 20 8 There is no cloud, good intake 20 8 There is no cloud, good intake 20 4/17 16 19.4 6 There is cloudy of water and good intake 20 6 No cloudy, poor intake 20 6 No cloudy, poor intake 20 4/18 17 18.4 6 There is cloudy of water and good intake 20 6 No cloudy, poor intake 20 6 No cloudy, poor intake 20 4/19 18 18.4 6 There is cloudy of water and good intake 20 6 No cloudy, poor intake 20 6 No cloudy, poor intake 20 4/20 19 18.4 6 There is cloudy of water and good intake 20 6 There is no cloud, good intake 20 6 There is no cloud, good intake 20 4/21 20 18.4 8 There is cloudy of water and good intake 20 8 No cloudy, poor intake 20 8 There is no cloud, good intake 20

Next, examples of low phytin soy protein hydrolysates will be described.

EXAMPLE 4

Seven times of water was added to 10 kg of skim soybean, extracted with stirring at 50 ° C. and pH 7 for 30 minutes. After separating the sesame and soy milk with a centrifuge, the soymilk was adjusted to pH 4.5 with sulfuric acid, and then centrifuged to give an isoelectric point. The precipitated protein and whey protein were separated, and 4 times of water was added to the isoelectric point precipitated protein, and then adjusted to pH 7.0 with NaOH to adjust 50 liters of the protein solution at 8% concentration.

160 g of proteolytic enzymes "protease S" and "protease M" (manufactured by Tennoga Co., Ltd., Japan) were added to the protein solution, and the mixture was hydrolyzed by reaction at 50 ° C for 5 hours (15% TCA solubility 85 %). Subsequently, pH was adjusted to 6.0, 40 g of phytic acid-degrading enzyme "Sumichimu PHY" (made by Nippon Chemical Co., Ltd.) was added, and it reacted at 50 degreeC for 60 minutes, and it adjusted to pH 6.5 with NaOH, and 150 degreeC After sterilization for 7 seconds, the powder was immediately dried by spray dryer.

The content of phytic acid (mesoinocit hexaphosphate) in this powder was not detected by vanadomolybdic acid absorption photometry (detection limit of 5 mg / 100 g), and the phytic acid was reduced very well.

[Example 5]

Seven times of water was added to 10 kg of skim soybeans, extracted with stirring at 50 ° C. and pH 7 for 30 minutes, the sebaceous acid and soy milk were separated by a centrifuge, the soy milk was adjusted to pH 4.5 with sulfuric acid, and then centrifuged. After separating into a whey protein, 4 times of water was added to the isoelectric point precipitated protein, and then adjusted to pH 6.0 with NaOH to adjust 50 liters of the protein solution at 8% concentration.

The protein solution was warmed to 50 ° C, and 40 g of phytase degrading enzyme "Sumichimu PHY" (manufactured by Nippon Chemical Co., Ltd.) was added and reacted for 60 minutes. Then, the pH was adjusted to pH 7.0 with NaOH, and the "protease 160 g of M "(made by Tenno Chemical Co., Ltd. of Japan) was added, and it was made to react for 5 hours. pH was adjusted to 6.5, sterilized at 150 ° C. for 7 seconds, and then immediately powder dried with a spray dryer.

The content of phytic acid (mesoinocit hexaphosphate) in this powder was not detected by vanadomolybdic acid absorption photometry (detection limit of 5 mg / 100 g), and the phytic acid was reduced very well.

EXAMPLE 6

Seven times of water was added to 10 kg of skim soybeans, extracted with stirring at 50 ° C. and pH 7 for 30 minutes, the sebaceous acid and soy milk were separated by a centrifuge, the soy milk was adjusted to pH 4.5 with sulfuric acid, and then centrifuged. After separation into the whey protein, 4 times of water was added to the isoelectric point precipitated protein, and then adjusted to pH 6.0 with NaOH to adjust 50 liters of the protein solution at a concentration of 8%, followed by powder drying with a spray dryer immediately.

The protein solution was adjusted to 8% solution, warmed to 50 ° C, 40 g of phytase degrading enzyme "Sumichimu PHY" (manufactured by Nippon Chemical Co., Ltd.) was added and reacted for 60 minutes, followed by pH 7.0 with NaOH. It adjusted to and added 160 g of "protease M" (made by Tenno Chemical Co., Ltd. of Japan), and made it react for 5 hours. pH was adjusted to 6.5, sterilized at 150 ° C. for 7 seconds, and then immediately powder dried with a spray dryer.

As a result of measuring the content of phytic acid (mesoinocit hexaphosphate) in this powder by vanadomolybdate absorption spectrophotometry, phytic acid was reduced to 0.5% (detection limit 5 mg / 100 g).

EXAMPLE 7

Seven times of water was added to 10 kg of skim soybeans, extracted with stirring at 50 ° C. and pH 7 for 30 minutes, the sebaceous acid and soy milk were separated by a centrifuge, the soy milk was adjusted to pH 4.5 with sulfuric acid, and then centrifuged. After separating into a whey protein, 4 times of water was added to the isoelectric point precipitated protein, and then adjusted to pH 6.0 with NaOH to adjust 50 liters of the protein solution at 8% concentration.

The protein solution was heated to 50 ° C, 40 g of phytase degrading enzyme "Sumichimu PHY" (manufactured by Nippon Chemical Co., Ltd.) was added thereto and allowed to react for 60 minutes, followed by powder drying with a spray dryer immediately.

The solution was adjusted to 8%, adjusted to pH 7.0 with NaOH, and 160 g of "Protease M" (manufactured by Tenno Industries Co., Ltd.) was added thereto to react for 5 hours, and sterilized at 150 ° C for 7 seconds immediately. The powder was dried with a spray dryer.

As a result of measuring the content of phytic acid (mesinoinohexanoic acid) in this powder by vanadomolybdate absorption spectrophotometry, phytic acid was reduced to 0.2% (detection limit 5 mg / 100 g).

[Example 8]

Seven times of water was added to 10 kg of skim soybeans, extracted with stirring at 50 ° C. and pH 7 for 30 minutes, the sebaceous acid and soy milk were separated by a centrifuge, the soy milk was adjusted to pH 4.5 with sulfuric acid, and then centrifuged. After separating into a whey protein, 4 times of water was added to the isoelectric point precipitated protein, and then adjusted to pH 6.0 with NaOH to adjust 50 liters of the protein solution at 8% concentration.

The protein solution was heated to 50 ° C, 40 g of phytase degrading enzyme "Sumichimu PHY" (manufactured by Nippon Chemical Co., Ltd.) was added thereto and allowed to react for 60 minutes, followed by powder drying with a spray dryer immediately.

The solution was adjusted to 8%, adjusted to pH 7.0 with NaOH, and 160 g of "Protease M" (manufactured by Tenno Industries Co., Ltd.) was added to react for 5 hours (pH 6.2 at the time of reaction). 40 g of phytase degrading enzyme "Sumichimu PHY" (manufactured by Nippon Chemical Co., Ltd.) was further added and allowed to react for 60 minutes, followed by sterilization at 150 ° C for 7 seconds, followed by powder drying with a spray dryer.

As a result of measuring the content of phytic acid (mesoinocit hexaphosphate) in this powder by the vanado molybdate absorbance photometric method, phytic acid was reduced to 0.2% (detection limit 5 mg / 100 g).

EXAMPLE 9

First, powder-dried soy protein (made by Nippon Seijin Co., Ltd., "New Fuji Pro R") 30 kg is made into a 10% aqueous solution of pH 7.0, and the proteolytic enzyme "protease S" [Tennoku of Japan Co., Ltd.] 1.2 kg and 0.3 kg of "Protease M" (manufactured by Tennoga Co., Ltd., Japan) were operated to hydrolyze at 50 ° C for 5 hours (15% TCA solubility 85%), and then the pH was adjusted to 6.0. It was adjusted, 0.6 kg of phytase degrading enzyme "Sumichimu PHY" (manufactured by Nippon Chemical Co., Ltd.) was added, and hydrolysis was performed at 45 ° C for 2 hours.

This decomposition liquid was adjusted to the feed rate of 100 liters / hour by the high speed centrifuge which can process continuously, and the produced sedimentation component was isolate | separated and removed. The obtained centrifugal supernatant (70% yield of solid content) was adjusted to pH 6.5, sterilized at 150 degreeC for 7 seconds, and then powder-dried immediately by the spray dryer.

The content of phytic acid (mesoinocit hexaphosphate) in this powder was not detected by vanadomolybdic acid absorption photometry (detection limit of 5 mg / 100 g), and the phytic acid was reduced very well.

By feeding the feed of the present invention as a food, it is possible to promote the growth of small fry and greatly increase the survival rate.

In particular, it is possible to increase the survival rate of the small fish which becomes difficult to fish, and it is possible to farm fish conventionally difficult to fish.

In addition, it is possible to promote the growth of the fry that has grown to some extent and to prevent turbidity of water by making the dung viscous, thereby improving the growth environment.

In addition, the low phytin protein protein hydrolyzate suitable for such breeding is enabled.

That is, according to the present invention, the phytic acid content is extremely low, and the low phytin vegetable protein hydrolyzate is less than the limit of detection by vanadomolybdate absorption spectrophotometry. The low phytin protein hydrolyzate of the present invention is superior to the low phytin soy protein hydrolyzate by the resin adsorption method (presumably due to the decomposition of phytic acid).

In addition, the low phytic vegetable protein hydrolyzate of the present invention has a low molecular weight and extremely low phytic acid, so that the development of digestive absorption function is insufficient, and when used in feed for animals, it is excellent in digestive absorption, so that trace metals such as calcium It is extremely effective by promoting absorption.

Claims (10)

A pomaceous feed for fry, characterized in that the feedstock contains a plant protein hydrolyzate having a phytic acid content of 5 mg / 100 g or less (in dry solids) by vanado molybdate absorption spectrophotometry. The petty fry of Claim 1, wherein the plant protein hydrolyzate is a plant protein hydrolyzate having an average molecular weight of 200 to 10,000. The form of the feed according to any one of claims 1 to 2, wherein the form of the feed has a particle size, flotation, and sedimentation rate that are easy to be consumed by small fry, and nutrients are not eluted in water. Fine fry feed for microscopically encapsulated microparticles for digestion and absorption in the digestive tract. delete delete delete delete delete delete delete