本文關(guān)鍵詞： 酶解血粉 底物濃度 酶解　出處：《飼料工業(yè)》2017年15期 　論文類(lèi)型：期刊論文

【摘要】：動(dòng)物血液是資源豐富、非常具有開(kāi)發(fā)價(jià)值的蛋白類(lèi)飼料原料,因此開(kāi)發(fā)和利用血液資源可解決飼料資源短缺的問(wèn)題,且減輕血液排放對(duì)環(huán)境造成的有機(jī)污染。但是血粉的消化率差、血腥味和顏色深導(dǎo)致無(wú)法大量使用以及氨基酸含量不平衡等問(wèn)題,且其含有的血腥味導(dǎo)致了其適口性差。目前,普遍使用的加工處理方法仍然無(wú)法解決血粉使用過(guò)程中存在的問(wèn)題。加強(qiáng)對(duì)畜禽血液資源的精深加工和綜合利用,繼而研發(fā)出安全、營(yíng)養(yǎng)、價(jià)廉的優(yōu)質(zhì)血粉產(chǎn)品對(duì)我國(guó)畜牧行業(yè)的可持續(xù)發(fā)展具有深遠(yuǎn)影響和重大意義�；谏锛夹g(shù)的發(fā)展和酶制劑生產(chǎn)的進(jìn)步,酶解處理是一種很有潛力的處理血粉的方法,有可能更有效地解決血粉使用過(guò)程中遇到的消化率低、適口性差等問(wèn)題。酶解處理可以改善血粉的營(yíng)養(yǎng)特性,提高血粉的營(yíng)養(yǎng)價(jià)值。酶解處理可以增加血粉中的游離氨基酸的含量。酶解處理可以改變血粉蛋白結(jié)構(gòu)特性(分子質(zhì)量變化和二級(jí)結(jié)構(gòu)變化),提高血粉的可消化物質(zhì)的含量。由于酶受到底物種類(lèi)、底物濃度、酶添加量、p H值、溫度、酶解時(shí)間的影響,因此每個(gè)蛋白酶都必須探討其對(duì)某種特定的蛋白底物的作用條件。本實(shí)驗(yàn)首先篩選出最好的堿性蛋白酶,通過(guò)單因素實(shí)驗(yàn)找到最優(yōu)的工藝條件,再通過(guò)響應(yīng)面實(shí)驗(yàn)篩選出最佳的條件。結(jié)果表明,酶解血粉的最優(yōu)條件為:底物濃度為41.44 mg/ml,溫度為45℃,酶/底物比(E/S,酶添加量)為0.803 4,酶解時(shí)間為14 h,此時(shí)水解度達(dá)到了16.39%。
[Abstract]:Animal blood is a kind of protein feed raw material which is rich in resources and very valuable for development. Therefore, the development and utilization of blood resources can solve the problem of feed resources shortage. But the poor digestibility of blood meal, the dark smell and color of blood lead to the unbalance of amino acid content and so on. At present, the commonly used processing methods still can not solve the problems existing in the process of blood powder use, and strengthen the intensive processing and comprehensive utilization of blood resources of livestock and poultry. Therefore, the development of high quality blood powder products with safety, nutrition and low price has far-reaching influence and great significance to the sustainable development of livestock industry in China. Based on the development of biotechnology and the progress of enzyme production. Enzymatic hydrolysis is a potential method for the treatment of blood powder, which may solve the problems of low digestibility and poor palatability encountered in the process of blood meal use, etc. Enzymatic hydrolysis treatment can improve the nutritional characteristics of blood meal. The content of free amino acids in blood meal could be increased by enzymatic hydrolysis, and the protein structure (molecular weight and secondary structure change) could be changed by enzymatic hydrolysis. To increase the content of digestible substances in blood powder. The enzyme was affected by substrate type, substrate concentration, enzyme addition amount and pH value, temperature and enzymatic hydrolysis time. Therefore, each protease must explore its action conditions on a specific protein substrate. In this experiment, the best alkaline protease was first screened out, and the optimal process conditions were found by single factor experiment. The results showed that the optimum conditions were as follows: substrate concentration 41.44 mg / ml, temperature 45 鈩，

本文編號(hào)：1467241