摘要
系统研究菌酶协同发酵处理对含大豆蛋白猫粮抗营养因子水平和消化吸收特性等品质的影响规律。随着菌酶协同发酵时间的增加,大豆蛋白中的KTI、11S和7S组分得到显著降解,小肽含量显著提高;经过48 h发酵后,冻干猫粮活菌数达到2.81×10~(10) CFU/kg,胰蛋白酶抑制剂活性<0.4 mg/g,脲酶活性为阴性,致敏性降低率超过80%。将发酵豆粕制备的猫粮进行动物饲喂试验,结果表明,猫体内粗蛋白(93.17%)和脂肪表观消化率(>93%)显著高于未发酵豆粕组。另外,饲喂发酵处理猫粮可进一步增加猫粪便益生菌浓度以及短链脂肪酸浓度,从而有益于猫肠道健康。综合而言,菌酶协同发酵48 h处理可显著降低豆粕蛋白的抗营养因子水平,提高含大豆蛋白猫粮食品的消化吸收率等营养特性。
t Systematically investigate the effects of combined bacterial-enzymatic fermentation on the levels of anti-nutritional factors and the digestibility and absorption characteristics of cat food containing soybean protein.The results showed that with the fermentation time increasing,the KTI,11S,and 7S components in soybean meal protein were significantly degraded,while the content of small peptides markedly increased.After 48 h of fermentation,the viable bacterial count in the freeze-dried cat food reached 2.81x10l°CFU/kg,trypsin inhibitor activity was reduced to<0.4 mg/g,urease activity was negative,and the allergenicity reduction rate exceeded 80%.Animal feeding trials using cat food prepared with fermented soybean meal demonstrated that the apparent digestibility of crude protein(93.17%)and fat(≥>93%)in cats was significantly higher than that in the unfermented soybean meal group.Additionally,feeding cats with fermented cat food further increased the concentration of probiotics and short-chain fatty acids in their feces,thereby benefiting feline intestinal health.In summary,48 h of combined bacterial-enzymatic fermentation significantly reduced the levels of anti-nutritional factors in soybean meal protein,and improved the nutritional characteristics,such as digestibility and absorption,of cat food containing soybean protein.
作者
李兴飞
刘华涛
曹永
LI Xingfei;LIU Huatao;CAO Yong(School of Food Science and Technology,Jiangnan University,Wuxi 214122;Shandong Hanou Biotechnology Co.,Ltd.,Linyi 276300)
出处
《食品工业》
2025年第7期37-43,共7页
The Food Industry
基金
山东省重点扶持区域引进急需紧缺人才项目。
关键词
菌酶协同发酵
大豆蛋白
蛋白消化率
抗营养因子
combined bacterial-enzymatic fermentation
soybean protein
protein digestibility
anti-nutritional factors
作者简介
通信作者:李兴飞。
