豆粕抗营养因子及酶解豆粕制备肽的研究进展

doi:10.16431/j.cnki.1671-7236.2024.05.014

摘要/Abstract

摘要： 豆粕作为大豆提取豆油过程中产生的副产品,因其蛋白质含量高、氨基酸均衡和营养元素全面而成为中国主要的植物蛋白质饲料原料之一。然而,豆粕中存在的抗营养因子(如胰蛋白酶抑制剂、脲酶、大豆球蛋白和非淀粉多糖等)会严重阻碍动物对豆粕营养物质的消化吸收。豆粕肽作为豆粕蛋白质不完全水解的产物,具有转运速度快、载体不易饱和、耗能低、避免氨基酸相互竞争以及多种生物学活性的特点。因此提高豆粕中肽的含量可以显著提高豆粕的营养价值。目前以豆粕为原料制备肽的主要方式有化学法、微生物发酵法以及酶解法,相较于前两种制备方法,酶解法对于豆粕中抗营养因子的去除,以及提高豆粕中肽的含量具有更强的特异性。作者概括了豆粕的营养特点以及影响其营养价值的主要因素,并分析了豆粕中抗营养因子的作用机理。此外,还对化学法以及微生物发酵法制备肽的优缺点进行了讨论,总结了酶解豆粕制备肽的优势和实际应用效果,并对存在的问题进行了分析。为酶解法消除豆粕抗营养因子和制备肽提供了参考依据。

关键词: 豆粕; 抗营养因子; 酶解; 肽

Abstract: Soybean meal,as a byproduct of soybean oil extraction,has become one of the main plant protein feed materials in China due to its high protein content,balanced amino acids,and comprehensive nutritional elements.However,soybean meal contains anti-nutritional factors (such as trypsin inhibitors,urease,soybean lectins and non-starch polysaccharides) that severely hinder the digestion and absorption of nutrients in animals.Soybean peptide,as an incompletely hydrolyzed product of soybean meal protein,has the characteristics of fast transport speed,low carrier saturation,low energy consumption,avoidance of amino acid competition,and multiple biological activities.Therefore,increasing the content of peptides in soybean meal can significantly improve its nutritional value.Currently,the main methods for preparing peptides from soybean meal include chemical methods,microbial fermentation methods,and enzymatic hydrolysis methods.Compared to the first two preparation methods,enzymatic hydrolysis has stronger specificity for the removal of anti-nutritional factors in soybean meal and the increase of peptide content.The author summarizes the nutritional characteristics of soybean meal and the main factors affecting its nutritional value,and analyzes the mechanisms of anti-nutritional factors in soybean meal.In addition,the advantages and disadvantages of chemical methods and microbial fermentation methods for peptide preparation are discussed,and the advantages and practical application effects of enzymatic hydrolysis of soybean meal for peptide preparation are summarized.The existing problems are also analyzed.This provides a reference for the enzymatic hydrolysis method to eliminate anti-nutritional factors in soybean meal and prepare peptides.

Key words: soybean meal; anti-nutritional factors; enzymatic hydrolysis; peptides

中图分类号:

S816

赵满琦, 陈星, 陈志敏, 刘国华, 郑爱娟. 豆粕抗营养因子及酶解豆粕制备肽的研究进展[J]. 中国畜牧兽医, 2024, 51(5): 1931-1938.

ZHAO Manqi, CHEN Xing, CHEN Zhimin, LIU Guohua, ZHENG Aijuan. Research Progress on Anti-nutritional Factors in Soybean Meal and Preparation of Peptides from Enzymatically Hydrolyzed Soybean Meal[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(5): 1931-1938.

参考文献

[1] RAVINDRAN V,ABDOLLAHI M R,BOOTWALLA S M.Nutrient analysis,metabolizable energy,and digestible amino acids of soybean meals of different origins for broilers[J]. Poultry Science,2014,93(10):2567-2577.
[2] CABANOS C,MATSUOKA Y,MARUYAMA N.Soybean proteins/peptides:A review on their importance,biosynthesis,vacuolar sorting,and accumulation in seeds[J].Peptides,2021,143:170598.
[3] 李莹,韩云胜,赵青余,等.豆粕与发酵豆粕中主要营养成分、抗营养因子及体外消化率的比较分析[J].中国饲料,2019,23:76-81. LI Y,HAN Y S,ZHAO Q Y,et al.Comparative analysis of main nutrients,anti-nutritional factors and in vitro digestibility between soybean meal and fermented soybean meal[J].China Feed,2019,23:76-81.(in Chinese)
[4] 代红霞,石明霞,石永峰.豆粕质量综合测评方法及主产国豆粕质量的比较[J].国外畜牧学(猪与禽),2009,29(1):93-95. DAI H X,SHI M X,SHI Y F.Comprehensive evaluation methods for soybean meal quality and a comparative analysis of soybean meal quality among major producing countries[J].Animal Science Abroad(Pigs and Poultry),2009,29(1):93-95.(in Chinese)
[5] 孔丹丹,陈啸,杨洁,等.不同品种豆粕的饲料加工特性分析[J].饲料工业,2016,37(21):9-17. KONG D D,CHEN X,YANG J,et al.Processing characteristics of different varieties of soybean meal used in feed[J].Feed Industry,2016,37(21):9-17.(in Chinese)
[6] MURATA M.Browning and pigmentation in food through the Maillard reaction[J].Glycoconjugate Journal,2021,38(3):283-292.
[7] SHAO J,LI X,ALADEJANA J T,et al.Strengthening soybean protein adhesive anti-mildew properties:Design strategies,enhancing mechanisms and application potential studies[J].Materials Today Communications,2023,36:106426.
[8] 何学军,齐德生.大豆抗营养因子及豆粕的质量评价[J].饲料研究,2006,5:32-34. HE X J,QI D S.Antinutritional factors in soybeans and quality assessment of soybean meal[J].Feed Research,2006,5:32-34.(in Chinese)
[9] AVILES-GAXIOLA S,CHUCK-HERNANDEZ C,SERNA S S.Inactivation methods of trypsin inhibitor in legumes:A review[J].Journal of Food Science,2018,83(1):17-29.
[10] LIENER I E.Implications of antinutritional components in soybean foods[J].Critical Reviews in Food Science and Nutrition,1994,34(1):31-67.
[11] PALLIYEGURU M W,ROSE S P,MACKENZIE A M.Effect of trypsin inhibitor activity in soya bean on growth performance,protein digestibility and incidence of sub-clinical necrotic enteritis in broiler chicken flocks[J].British Poultry Science,2011,52(3):359-367.
[12] YANG W,PENG Z,WANG G.An overview:Metal-based inhibitors of urease[J].Journal of Enzyme Inhibition and Medicinal Chemistry,2023,38(1):361-375.
[13] 杨玉娟,姚怡莎,秦玉昌,等.豆粕与发酵豆粕中主要抗营养因子调查分析[J].中国农业科学,2016,49(3):573-580. YANG Y J,YAO Y S,QIN Y C,et al.Investigation and analysis of main AFN in soybean meal and fermented soybean meal[J].Scientia Agricultura Sinica,2016,49(3):573-580.(in Chinese)
[14] ZHAO Y,QIN G,SUN Z,et al.Effects of soybean agglutinin on intestinal barrier permeability and tight junction protein expression in weaned piglets[J].International Journal of Molecular Sciences,2011,12(12):8502-8512.
[15] PAN L,LIU Y,LAN H,et al.Biological mechanisms induced by soybean agglutinin using an intestinal cell model of monogastric animals[J].Frontiers in Veterinary Science,2021,8:639792.
[16] PAN L,FAROUK M H,QIN G,et al.The influences of soybean agglutinin and functional oligosaccharides on the intestinal tract of monogastric animals[J].International Journal of Molecular Sciences,2018,19(2):554.
[17] WANG T,QIN G X,SUN Z W,et al.Advances of research on glycinin and beta-conglycinin:A review of two major soybean allergenic proteins[J].Critical Reviews in Food Science and Nutrition,2014,54(7):850-862.
[18] TALIERCIO E,LOVELESS T M,TURANO M J,et al.Identification of epitopes of the beta subunit of soybean beta-conglycinin that are antigenic in pigs,dogs,rabbits and fish[J]. Journal of the Science of Food and Agriculture,2014,94(11):2289-2294.
[19] ZHENG S,QIN G,TIAN H,et al.Role of soybean beta-conglycinin subunits as potential dietary allergens in piglets[J].Veterinary Journal,2014,199(3):434-438.
[20] 付亭亭,李爱科,梁新晓,等.豆粕中抗营养因子检测技术研究进展[J].粮油食品科技,2014,22(1):85-90. FU T T,LI A K,LIANG X X,et al.Progress in detection technology of anti-nutritional factors in soybean mea[J].Science and Technology of Cereals,Oils and Foods,2014,22(1):85-90.(in Chinese)
[21] SELLE P H,MACELLINE S P,CHRYSTAL P V,et al.The contribution of phytate-degrading enzymes to chicken-meat production[J].Animals (Basel),2023,13(4):603.
[22] ANGGRAENI A S,SURYANI A E,SOFYAN A,et al.Nutrient digestibility of broiler chicken fed diets supplemented with probiotics phytase-producing[J].3rd International Conference on Natural Products and Bioresource Sciences,2020,462(1):012003.
[23] WOYENGO T A,WEIHRAUCH D,NYACHOTI C M.Effect of dietary phytic acid on performance and nutrient uptake in the small intestine of piglets[J].Journal of Animal Science,2012,90(2):543-549.
[24] NGUYEN H T,BEDFORD M R,WU S B,et al.Soluble non-starch polysaccharide modulates broiler gastrointestinal tract environment[J].Poultry Science,2021,100(8):101183.
[25] CHOCT M,ANNISON G.Anti-nutritive activity of wheat pentosans in broiler diets[J].British Poultry Science,1990,31(4):811-821.
[26] 于铁妹.肽类合成方法研究进展[J].广州化工,2020,48(16):12-14. YU T M.Research progress on the synthesis of peptides[J].Guangzhou Chemical Industry,2020,48(16):12-14.(in Chinese)
[27] 宋明媚,鞠培培,曹建军,等.化学法合成RGD三肽的研究[J].生物加工过程,2005,2:23-26. SONG M M,JU P P,CAO J J,et al.Study on the synthesis of RGD tri-peptide by the chemical method[J].Chinese Journal of Bioprocess Engineering,2005,2:23-26.(in Chinese)
[28] 谭敬仪,曹志勇,黄伟,等.利用酸法水解豆粕小肽工艺研究[J].饲料工业,2019,40(20):40-43. TAN J Y,CAO Z Y,HUANG W,et al.Study on small peptide production technology of soybean meal hydrolyzed by acid[J].Feed Industry,2019,40(20):40-43.(in Chinese)
[29] KUMARI R,SHARMA N,SHARMA S,et al.Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema[J].Food Chemistry,2023,421:136130.
[30] QOMS M S,ARULRAJAH B,SHAMSUDIN R,et al.Enzymolysis of azolla pinnata protein concentrate:Effect of protease types and hydrolysis extents on the physicochemical,techno-functional and biological properties[J].Food Bioscience,2023,53:102787.
[31] 徐康.复合酶酶解豆粕蛋白工艺条件研究[D].南昌:南昌大学,2022. XU K.Study on the technological conditions of compound enzymehydrolysis of soybean meal protein[D].Nanchang:Nanchang University,2022.(in Chinese)
[32] 周宇朦,孙洪浩,吕福军.碱性蛋白酶酶解豆粕及对其品质改善的研究[J].现代畜牧兽医,2022,7:16-19. ZHOU Y M,SUN H H,LYU F J.Study on enzymatic hydrolysis of soybean meal by alkaline protease and its quality improvement[J].Modern Journal of Animal Husbandry and Veterinary Medicine,2022,7:16-19.(in Chinese)
[33] 宋士良,陆克文.大豆酶解蛋白复合酶组合试验研究[J].粮食与饲料工业,2021,6:47-52. SONG S L,LU K W.Study on compound enzyme combination of soybean protein hydrolysate[J].Cereal & Feed Industry,2021,6:47-52.(in Chinese)
[34] 黄明媛,宋敏,魏秋群.蛋白酶对豆粕的酶解研究[J].广东饲料,2017,26(3):19-22. HUANG M Y,SONG M,WEI Q Q.Enzymatic hydrolysis research on soybean meal proteins[J].Guangdong Feed,2017,26(3):19-22.(in Chinese)
[35] 刘延杰,赵素珍,陈锋亮,等.角蛋白酶在酶解豆粕生产中的应用效果初探[J].饲料与畜牧,2019,8:65-70. LIU Y J,ZHAO S Z,CHEN F L,et al.Preliminary exploration of the application effect of keratinase in enzymatic hydrolysis production of soybean meal[J].Animal Agriculture,2019,8:65-70.(in Chinese)
[36] 许腾,卢聪,范海茹,等.酶解法制备豆粕水解肽工艺优化[J].核农学报,2019,33(9):1783-1788. XU T,LU C,FAN H R,et al.Optimizing enzymatic hydrolysis conditions for the preparation of hydrolyzed peptides from soybean meal[J].Journal of Nuclear Agricultural Sciences,2019,33(9):1783-1788.(in Chinese)
[37] UMEGO E C,HE R,REN W,et al.Ultrasonic-assisted enzymolysis:Principle and applications[J].Process Biochemistry,2021,100:59-68.
[38] 何东平,程雪,马军,等.超声辅助复合酶酶解制备大豆多肽工艺的优化[J].中国油脂,2018,43(7):72-76. HE D P,CHENG X,MA J,et al.Optimization of enzymatic preparation process of soybean peptide by ultrasound-assisted complex enzyme[J].China Oils and Fats,2018,43(7):72-76.(in Chinese)
[39] 林洋,刘再胜,汲全柱,等.酶解法制备大豆小肽的工艺研究[J].大豆科学,2016,35(5):824-829. LIN Y,LIU Z S,JI Q Z,et al.Preparation process of soybean small-peptide by enzymatic hydrolysis[J].Soybean Science,2016,35(5):824-829.(in Chinese)
[40] ZHU Y,CHEN G,DIAO J,et al.Recent advances in exploring and exploiting soybean functional peptides-A review[J].Frontiers in Nutrition,2023,10:1185047.
[41] 苑园园.超声波辅助酶解法制备豆粕ACE抑制肽的工艺优化[J].食品研究与开发,2022,43(17):134-140. YUAN Y Y.Optimization of ACE inhibitory peptide preparation from soybean meal by ultrasound-assisted enzymolysis[J].Food Research and Development,2022,43(17):134-140.(in Chinese)
[42] 范海茹,李淑英,许斌,等.内外切蛋白酶连续酶解制备豆粕鲜味肽的研究[J].中国调味品,2021,46(1):77-82. FAN H R,LI S Y,XU B,et al.Study on preparation of soybean meal umami peptides by continuous enzymatic hydrolysis[J].China Condiment,2021,46(1):77-82.(in Chinese)
[43] 潘风光,蔡转章,伍海波,等.豆粕源抗氧化肽的制备、鉴定与活性表征[J].食品与生物技术学报,2021,40(3):55-64. PAN F G,CAI Z Z,WU H B,et al.Preparation,identification and activity characterization of antioxidant peptides from soybean meal[J].Journal of Food Science and Biotechnology,2021,40(3):55-64.(in Chinese)
[44] RIVERO-PINO F.Bioactive food-derived peptides for functional nutrition:Effect of fortification,processing and storage on peptide stability and bioactivity within food matrices[J].Food Chemistry,2023,406:135046.
[45] BOZA J J,MOENNOZ D,VUICHOUD J,et al.Protein hydrolysate vs free amino acid-based diets on the nutritional recovery of the starved rat[J].European Journal of Nutrition,2000,39(6):237-243.
[46] 胡雪晴,郎宇曦,吕福军,等.酶解豆粕饲料对草鱼肠道微生物菌群结构的影响[J].饲料工业,2023,44(2):89-94. HU X Q,LANG Y X,LYU F J,et al.Effects of different proportion of enzymatic hydrolyzed soybean meal on the growth and intestinal microflora of Ctenopharyngodon idellus[J].Feed Industry,2023,44(2):89-94.(in Chinese)
[47] 孔繁根.酶解豆粕对獭兔生产性能、免疫、抗氧化和肠道健康的影响[D].保定:河北农业大学,2022. KONG F G.Effects of enzymolytic soybean meal on production performance,immunity,antioxidant capacity and intestinal health of Rex rabbits[D].Baoding:Hebei Agricultural University,2022.(in Chinese)
[48] 潘雨佳,黄紫薇,吕福军,等.酶解豆粕对克氏原螯虾生长及肠道微生物菌群的影响[J].饲料研究,2022,45(20):44-48. PAN Y J,HUANG Z W,LYU F J,et al.Effect of enzymatic hydrolysis of soybean mealon growth and intestinal microbiota of Procambarus clarkii[J].Feed Research,2022,45(20):44-48.(in Chinese)
[49] 江霞,徐铭.小肽对动物免疫功能的影响[J].甘肃畜牧兽医,2011,41(2):32-35. JIANG X,XU M.The impact of small peptides on animal immune function[J].Gansu Animal Husbandry and Veterinary Medicine,2011,41(2):32-35.(in Chinese)
[50] 金赛勉,李玉才,付培芬.小肽对动物生产性能和免疫功能的影响[J].饲料工业,2007,23:10-12. JIN S M,LI Y C,FU P F.The effects of small peptides on animal production performance and immune function[J].Feed Industry,2007,23:10-12.(in Chinese)
[51] 齐永强.低蛋白饲粮中酶解豆粕不同添加水平对肉仔鸡生产性能、养分代谢和免疫功能的影响[D].沈阳:沈阳农业大学,2020. QI Y Q.Effects of different enzymolytic soybean meal levels in low protein diet on production performance,nutrient metabolismand immune function of broilers[D].Shenyang:Shenyang Agricultural University,2020.(in Chinese)
[52] TSAI C F,LIN L J,WANG C H,et al.Effects of fermented soybean meal with Bacillus velezensis, Lactobacillus spp.or their combination on broiler performance,gut antioxidant activity and microflora[J].Animal Bioscience,2022,35(12):1892-1903.