CAJ | 학술논문

豆粕是饲料工业中应用最为广泛的植物性蛋白原料，本试验以微生物固态发酵豆粕粉为原料，以蛋白质增加量、游离氨基酸增加量和水解度为品质指标，探讨了酶解初始pH值、料液比、酶用量和酶解时间对木瓜蛋白酶酶解发酵豆粕的影响。在单因素实验基础上，采用 L9（34）正交试验进行优化，结果表明酶解的最佳工艺条件为：酶解初始pH6．5，酶用量3％，料液比1∶10，酶解时间1 h。在该条件下，酶解豆粕中蛋白质增加量为75．633 m g／g ，游离氨基酸增加量为121．932μg／g ，水解度为0．033％。
두박시사료공업중응용최위엄범적식물성단백원료，본시험이미생물고태발효두박분위원료，이단백질증가량、유리안기산증가량화수해도위품질지표，탐토료매해초시pH치、료액비、매용량화매해시간대목과단백매매해발효두박적영향。재단인소실험기출상，채용 L9（34）정교시험진행우화，결과표명매해적최가공예조건위：매해초시pH6．5，매용량3％，료액비1∶10，매해시간1 h。재해조건하，매해두박중단백질증가량위75．633 m g／g ，유리안기산증가량위121．932μg／g ，수해도위0．033％。
Soybean meal is the most widely used raw material of vegetable protein in feed industry .The effects of initial pH of enzyme solution ,solid‐liquid ratio ,enzyme concentration and hydrolyzing time on soybean meal hydrolysis with papain were studied ,and the experiments were carried out using microbial solid fermentation soybean meal as raw materials ,with addition of protein and free amino acids ,degree of hydrolysis as quality indexes .On the basis of single factor experiments ,the orthogo‐nal experiment was used to optimize the factors level .The results showed that :the optimum hydrolysis conditions were as fol‐low s :initial pH of enzyme solution of 6 .5 ,enzyme concentration of 3% ,solid‐liquid ratio of 1∶10 and hydrolysis time of 1 h . It demonstrated that the addition of protein ,free amino acids and degree of hydrolysis were 75 .633 mg/g ,121 .932μg/g ,and 0 .033% ,respectively .