التفاصيل البيبلوغرافية
| العنوان: |
Real time monitoring and analysis of modification of soybean meal anti-nutritional factors by β-mannanase producing strain HTGC-10. (English) |
| المؤلفون: |
CHEN Xiao-fei, SUN Yu-fei, LI Shan-shan, DIAO Wen-tao, WANG Bai-tao, LIU De-hai |
| المصدر: |
Feed Research; 2023, Vol. 46 Issue 5, p82-85, 4p |
| مصطلحات موضوعية: |
SOYBEAN meal, THIN layer chromatography, SOY proteins |
| مستخلص: |
The experiment was to monitor the degradation effect of anti-nutritional factors during soybean meal fermentation. The β-mannanase producing strain HTGC-10 stored in the laboratory was used as the fermentation strain to degrade mannan. The degradation effect of strain HTGC-10 was detected by thin layer chromatography and real-time electrophoresis. The results showed that strain HTGC-10 could degrade mannan to small mannooligosaccharide. HTGC-10 was used to ferment 10% soybean meal. The results of real-time electrophoresis showed that HTGC-10 could degrade macromolecular proteins in soybean meal well within 0~24 h of fermentation. In 0~24 h of fermentation, HTGC-10 could degrade the antitrophic factors well, and the antitrophic factors of soybean globulin, β -associated soybean globulin and KTI in soybean meal to 11.9%, 18.5% and 2.0% of the original contents, respectively. The continuous fermentation for 24~48 h had little effect on the degradation of antitrophic factors in soybean meal. The study indicates that the fermentation time of soybean meal should be 24 h to make better use of soybean meal resources. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
