摘要:用不同来源的10株枯草芽孢杆菌菌株P1~P10发酵生豆粕,筛选到
1 株
对大豆抗原蛋白7S伴球蛋白和11S球蛋白的降解能力均较强的P3菌株。采用P3菌株
发酵生豆粕,对发酵条件进行pH值、接种量、料水比三因素三水平研究,发现在pH值为
6.5,接种量为4%,料水比为1.0
∶0.6,P3菌株可降解90%以上的抗原蛋白。
关键词:枯草芽孢杆菌;发酵;大豆;抗原蛋白;降解
中图分类号:
S816.34 文献标识码:A文章编号:0439-8 114(20 11)10-1969-
03
Screening
of Bacillus subtilis on Degrad
ing Soybean Antigen Protein and Its Fermentat
ion
Conditions
SHI
Huia,ZHAO Shu-miaob,LIANG Yun-xiang
b
(a.
Chutian College; b. Life Science and T
echnology,Huazhong
Agricultural Universit
y,Wuhan
430070, China)
Abstract:
Ten different sources of Bacill
us
subtilis strains P1~P10 were used to fermentate
soybean
meal, and one strain P3 with high eff
iciency
on degradation of soybean antigen pr
otein
7S globulin and 11S globulin had been s
elected.
The results of fermentation condit
ions
research indicated that when the pH was
6.5,
the inoculation was 4%, and the ratio of
material
to water was 1.0
∶0.6, the P3 strains c
ould
degrade more than 90% of the antigen pro
tein.
Key
words: Bacillus subtilis; fermentati
on;
soybean; antigen protein; degradation
大豆粕蛋白质含量高达40%~55%,含有人体所必需的8种氨基酸,为全价蛋白
源,在动物饲料及人的高蛋白营养保健品中常作为优质原材料[1]。但生大豆中含有多种
抗营养因子,且所含的主要蛋白质7S伴球蛋白及11S球蛋白均为大分子蛋白质,有很
强的抗原性,能激起特异的免疫应答,食用后不仅会导致血清中抗大豆免疫球蛋白IgG
滴度的升高,而且会造成小肠局部发生器质性的损伤[2]。试验通过豆粕发酵试验,筛选
出
1 株对抗原蛋白降解能力较高的枯草芽孢杆菌,最大程度地将大分子的抗原蛋白降解为
小分子蛋白,从而提高豆粕的食用安全性和蛋白质的利用消化力。
1材料与方法
1.1试验材料
1.1.1试剂Tris-HCl抽提缓冲液(0.03
mol/L,pH值8.
0)。