改善花生粉的营养质量通过固态发酵与Heyndrickxia凝血素
Hao Huang1,2, Dan Li3, Wendi Yu3
1National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Applied biochemistry and biotechnology
|October 10, 2025
概括
使用海因德里克西亚凝固素S17固态发酵花生粉显著提高了营养质量. 这一过程提高了蛋白质含量和消化能力,同时减少了有害毒素和反营养因素,以获得可持续的动物料.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 花生粉是一种富含蛋白质的副产品,有可能用于动物料.
- 使用受到反营养因素和低消化能力的限制.
- 发酵提供了一种改善料质量的方法.
研究的目的:
- 通过固态发酵来提高花生粉的营养质量.
- 为了确定最佳的发酵条件和微生物菌株.
- 评估对蛋白质含量,消化能力和反营养因素的影响.
主要方法:
- 使用海因德里克西亚凝固素 (以前称为巴西凝固素) 固态发酵花生粉.
- 选了三种H.凝血菌株,选择了S17以获得卓越的性能.
- 优化发酵参数:CaCl2度,温度,物质与液体的比率,注射率和发酵时间.
主要成果:
- 优化发酵 (1g/L CaCl2,45°C,1:2.1比,14%的注射,36小时) 增加了原始蛋白质 (53.75%至60.11%),小 (3,35%至8.93%),以及酸溶性蛋白质 (1.80%至5.37%).
- 在体外蛋白质消化率从54.18%提高到64.91%.
- 甲素B1,素抑制剂和植物酸水平显著降低.
结论:
- 使用海因德里克西亚凝固素S17的固态发酵有效地改善了花生粉的营养特征.
- 这种方法提高了蛋白质质量和消化能力,同时减轻了毒素.
- 它为高质量的动物料生产提供了一种可持续的方法.
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