Research Progress on Anti-nutritional Factors in Soybean Meal and Preparation of Peptides from Enzymatically Hydrolyzed Soybean Meal
Soybean meal,as a byproduct of soybean oil extraction,has become one of the main plant protein feed materials in China due to its high protein content,balanced amino acids,and comprehensive nutritional elements.However,soybean meal contains anti-nutritional factors(such as trypsin inhibitors,urease,soybean lectins and non-starch polysaccharides)that severely hinder the digestion and absorption of nutrients in animals.Soybean peptide,as an incompletely hydrolyzed product of soybean meal protein,has the characteristics of fast transport speed,low carrier saturation,low energy consumption,avoidance of amino acid competition,and multiple biological activities.Therefore,increasing the content of peptides in soybean meal can significantly improve its nutritional value.Currently,the main methods for preparing peptides from soybean meal include chemical methods,microbial fermentation methods,and enzymatic hydrolysis methods.Compared to the first two preparation methods,enzymatic hydrolysis has stronger specificity for the removal of anti-nutritional factors in soybean meal and the increase of peptide content.The author summarizes the nutritional characteristics of soybean meal and the main factors affecting its nutritional value,and analyzes the mechanisms of anti-nutritional factors in soybean meal.In addition,the advantages and disadvantages of chemical methods and microbial fermentation methods for peptide preparation are discussed,and the advantages and practical application effects of enzymatic hydrolysis of soybean meal for peptide preparation are summarized.The existing problems are also analyzed.This provides a reference for the enzymatic hydrolysis method to eliminate anti-nutritional factors in soybean meal and prepare peptides.
国家科技期刊平台
NSTL
万方数据
维普
