亚铁离子辅助乙酸处理提高豆粕的营养品质。

Improvement of nutritional quality of soybean meal by Fe(II)-assisted acetic acid treatment.

机构信息

Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China; College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China.

出版信息

Food Chem. 2019 Jun 15;283:475-480. doi: 10.1016/j.foodchem.2019.01.085. Epub 2019 Jan 19.

DOI:10.1016/j.foodchem.2019.01.085

PMID:30722901

Abstract

We investigated the effect of Fe(II)-assisted acetic acid treatment on improvement of nutrition quality of soybean meal (SBM) by degrading antinutritional factors (ANFs) and maintaining initial nutrition quality. Fe(II)-assistance reduced trypsin inhibitor (TI) content significantly from 5.20 to 0.86 mg/g, and allergenic proteins were completely degraded at 55 °C, due to changes in the conformation of soybean protein isolate (SPI) that renders proteins more prone to acetic acid-mediated degradation. The red-shift of maximum emission wavelength indicated that Fe(II)-assisted acid induced molecular unfolding of SPI and increased surface hydrophobicity. Investigation of protein secondary structure revealed that Fe(II)-assisted acid treatment decreased the β-sheet structure by 4.65% and increased the α-helical content by 7.37%. This demonstrated that Fe(II) and acetic acid synergistically degrade ANFs by altering protein conformations in SBM.

摘要

我们研究了 Fe(II)辅助醋酸处理对改善豆粕（SBM）营养品质的影响，通过降解抗营养因子（ANFs）并保持初始营养品质。Fe(II)辅助处理使胰蛋白酶抑制剂（TI）含量从 5.20 显著降低至 0.86mg/g，过敏原蛋白在 55°C 时完全降解，这归因于大豆分离蛋白（SPI）构象的变化，使蛋白质更容易受到醋酸介导的降解。最大发射波长的红移表明，Fe(II)辅助酸诱导 SPI 分子展开并增加表面疏水性。对蛋白质二级结构的研究表明，Fe(II)辅助酸处理使β-折叠结构减少了 4.65%，α-螺旋结构增加了 7.37%。这表明 Fe(II)和醋酸通过改变 SBM 中蛋白质的构象协同降解 ANFs。