中国农业科学 ›› 2016, Vol. 49 ›› Issue (11): 2174-2182.doi: 10.3864/j.issn.0578-1752.2016.11.013

• 贮藏·保鲜·加工 • 上一篇    下一篇

大豆和膨化大豆主要抗营养因子分析

姚怡莎1,谷 旭1,商方方1,邱 静2,李军国1,李 俊1

 
  

  1. 1中国农业科学院饲料研究所,北京 100081
    2中国农业科学院农业质量标准与检测技术研究所,北京 100081
  • 收稿日期:2015-10-30 出版日期:2016-06-01 发布日期:2016-06-01
  • 通讯作者: 李俊,E-mail:Lijun08@caas.cn
  • 作者简介:姚怡莎,E-mail:yaoyisha521@163.com
  • 基金资助:
    国家公益性行业(农业)科研专项(201203015)、国家现代农业产业技术体系北京市家禽创新团队专项资金项目(CZ1108)

Investigation and Analysis of Main Antinutritional Factors in Soybean and Extruded Soybean

YAO Yi-sha1, Gu Xu1, Shang Fang-fang1, Qiu Jing2, Li Jun-guo1, Li Jun1   

  1. 1Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081
    2Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081
  • Received:2015-10-30 Online:2016-06-01 Published:2016-06-01

摘要: 【目的】大豆含有丰富的营养物质,除了作为食品原料外也是重要的饲料原料,但大豆所含抗营养因子限制了其在食品及饲料行业中的应用。挤压膨化工艺能够在基本保持大豆营养成分的基础上,降低其抗营养因子的含量,从而减小对人和动物健康的负面作用。调查分析市售大豆和膨化大豆中主要几种抗营养因子的差异,分析挤压膨化加工工艺对大豆中主要抗营养因子的消除降解作用,并对这几种主要抗营养因子的含量及活性给出置信范围,为膨化企业实际生产应用中选择优质原料及优化加工工艺提供参考,并对动物饲料的配方设计提供指导。【方法】采集市场上不同地区及厂家的大豆20批次和膨化大豆19批次,检测其中胰蛋白酶抑制因子、抗原蛋白(包括大豆球蛋白和β-伴大豆球蛋白)、低聚糖(包括水苏糖和棉籽糖)等抗营养因子的含量和脲酶活性,并与在膨化加工企业采集的2批次大豆原料和在不同加工条件下制备的8批次膨化大豆中相应抗营养因子的含量进行比较分析。其中胰蛋白酶抑制因子和抗原蛋白采用酶联免疫法测定;低聚糖采用高效液相色谱法(HPLC)测定,示差检测器检测。同时通过提取方式、活性炭用量、提取液浓度、料液比单因素试验,对苏糖和棉籽糖两种低聚糖的提取方法进行优化。综合分析检测结果,研究挤压膨化工艺对大豆主要抗营养因子含量或活性的影响。【结果】优化后的提取方法如下:称取一定质量的样品以料液比1﹕25加入体积分数为70%乙醇水溶液,微波辅助提取,离心浓缩,定容至25 mL,涡旋混匀,取2 mL离心检测。膨化大豆中胰蛋白酶抑制因子、抗原蛋白的含量及脲酶活性均显著低于大豆原料,而大豆和膨化大豆中的低聚糖含量没有显著差异。膨化大豆中脲酶活性基本为0,比大豆的脲酶活性低99%以上,胰蛋白酶抑制因子含量比大豆约降低66%,大豆球蛋白的含量约降低67%,β-伴大豆球蛋白含量降低90%以上,水苏糖和棉籽糖的总含量基本保持不变。推断市场上大豆原料中的胰蛋白酶抑制因子的含量范围为32.589.6 mg·g-1,大豆球蛋白含量范围为91.0—143.1 mg·g-1,β-伴大豆球蛋白的含量范围为161.1—268.7 mg·g-1棉籽糖含量范围为3.3—8.78 mg·g-1,水苏糖的含量范围在21.4—34.16 mg·g-1,脲酶活性范围为3.6—9.42 U·g-1;膨化大豆样品中胰蛋白酶抑制因子含量范围为10.7—31.1 mg·g-1,大豆球蛋白含量范围为17.7—64.5 mg·g-1,β-伴大豆球蛋白含量范围为9.3—57.5 mg·g-1,棉籽糖含量范围为4.25—10.21 mg·g-1,水苏糖的含量范围为17.68—34.15 mg·g-1 ,脲酶活性范围为0.00—0.02 U·g-1。【结论】挤压膨化过程能显著降低大豆中主要抗营养因子的含量,从而减少这些因子带来的不良反应,并能提高大豆营养物质的利用率。

关键词: 大豆, 膨化大豆, 挤压膨化, 抗营养因子, 营养成分

Abstract: 【Objective】Soybean is an important food material as well as feed material for its abundant nutriments, but some antinutritional factors (ANFs) in soybean limit its application in the food and feed industries. As a widely used processing technique, the extrusion process can reduce the side-effect of ANFs in soybean to human and animals causing the content of ANFs to decrease while the content of nutrient composition remains about the same. This research is aimed at investigating and analyzing the difference of main antinutritional factors in soybean and extruded soybean and discussing the effect of the extrusion process to these ANFs in soybean, so as to provide a reference for expanded enterprises to choose high quality raw materials and optimize the processing technique in the actual production, and provide some guidance to the design of animal feed formula. 【Method】In this research, 20 batches of soybean and 19 batches of extruded soybean from different areas of the manufacturer were collected, and the content or activity of the main anti-nutritional factors, including trypsin inhibitor, antigenic protein (glycinin and β-conglycinin), oligosaccharide (raffinose and stachyose) and urease, were detected. And these results were compared with 2 batches of soybean and 8 batches of extruded soybean that were produced in one manufacturer. The concentrations of trypsin inhibitor and antigenic protein were analyzed using ELISA. The concentrations of oligosaccharide were determined by HPLC with a differential detector. At the same time the extraction methods of oligosaccharides were optimized. Single factor optimize experiments were the way of extraction, the dosage of activated carbon, volume percentage of ethanol, and solid-liquid ratio. The solution was detected by HPLC after through filter membrane. Through comprehensive analysis of the data, the effect of extrusion technology on the content or activity of main antinutritional factors in soybean was studied. 【Result】 The extraction method is as follows: adding 70% ethanol solution to the samples (solid-liquid ratio: 1﹕25), and then centrifuging and concentrating the extracting solution after using microwave assisted extraction, diluting the concentrated solution with water to 25 mL, centrifuging the solution (2 mL) after blending. In comparison the content of the main antinutritional factors in soybean (22 batches) with the content in extruded soybean (27 batches), the content of trypsin inhibitor and antigenic protein and urease activity in soybean is significantly lower than those in extruded soybean while the content of oligosaccharides has no significant difference between them. The urease activity of most of extruded soybeans is near zero and lower by 99% than the activity of soybeans. The content of trypsin inhibitor, glycinin and β-conglycinin decreased respectively in 66%, 67% and 90%, while the content of raffinose and stachyose remained largely unchanged. From this research the content or activity of trypsin inhibitor, glycinin, β-conglycinin, raffinose, stachyose and urease in the soybean is respectively 32.5-89.6 mg·g-1, 91.0-143.1 mg·g-1, 161.1-268.7 mg·g-1, 3.3-8.78 mg·g-1, 21.4-34.16 mg·g-1 and 3.6-9.42 U·g-1, in the extruded soybean is respectively 10.7-31.1 mg·g-1, 17.7-64.5 mg·g-1, 9.3-57.5 mg·g-1, 4.25-10.21 mg·g-1, 17.68-34.15 mg·g-1 and 0.00-0.02 U·g-1. 【Conclusion】 The extrusion process can significantly reduce the content of the main antinutritional factors in soybean and side effects caused by these factors and can improve the utilization rate of nutrition. This study presents the reference range of the main ANFs in content or activity in soybean and extruded soybean.

Key words: soybean, extruded soybean, extrusion, antinutritional factors, nutrient composition