文献类型： 外文期刊

作者： Zheng, L. ¹ ; Li, D. ¹ ; Li, Z. -L. ¹ ; Kang, L. -N. ¹ ; Jiang, Y. -Y. ² ; Liu, X. -Y. ¹ ; Chi, Y. -P. ¹ ; Li, Y. -Q. ³ ; Wa ¹ ;

作者机构： 1.Jilin Acad Agr Sci, Inst Agrofood Technol, Changchun 130033, Jilin, Peoples R China

2.Jilin Acad Agr Sci, Inst Agroecon & Informat, Changchun, Jilin, Peoples R China

3.Jilin Acad Agr Sci, Inst Soybean Res, Changchun, Jilin, Peoples R China

关键词： anti-nutritional factors;Bacillus siamensis;fermented soybean meal;fourier transform infrared spectroscopy;protease;protein microstructure;scanning electron microscopy

期刊名称：LETTERS IN APPLIED MICROBIOLOGY （ 影响因子：2.858； 五年影响因子：2.776 ）

ISSN： 0266-8254

年卷期： 2017 年 65 卷 6 期

页码：

收录情况： SCI

摘要： This study evaluated the effects of Bacillus fermentation on soybean meal protein (SBMP) microstructure and major anti-nutritional factors (ANFs) in soybean meal (SBM). The Bacillus siamensis isolate JL8 producing high yield of protease at 519.1Ug(-1) was selected for the laboratory production of fermented soybean meal (FSBM). After 24h fermentation, the FSBM showed better properties compared with those of SBM, the ANFs such as glycinin, beta-conglycinin and trypsin inhibitor significantly decreased by 86.0, 70.3 and 95.01%, while invitro digestibility and absorbability increased by 8.7 and 18.9% respectively. Scanning electron microscopy (SEM) image of fermented soybean meal protein showed smaller aggregates and looser network than that of SBMP. Secondary structure examination of proteins revealed fermentation significantly decreased the content of beta-sheet structure by 43.2% and increased the random coil structure by 59.9%. It is demonstrated that Bacillus fermentation improved the nutritional quality of SBM through degrading ANFs and changing the microstructure of SBMP.