{"id":7382,"date":"2024-09-28T11:32:07","date_gmt":"2024-09-28T11:32:07","guid":{"rendered":"https:\/\/longchangchemical.com\/?p=7382"},"modified":"2024-09-28T11:32:07","modified_gmt":"2024-09-28T11:32:07","slug":"protease-improves-key-indicators-of-fermented-soybean-meal","status":"publish","type":"post","link":"https:\/\/longchangchemical.com\/id\/protease-improves-key-indicators-of-fermented-soybean-meal\/","title":{"rendered":"Protease meningkatkan indikator utama bungkil kedelai yang difermentasi"},"content":{"rendered":"

Protease meningkatkan indikator utama bungkil kedelai yang difermentasi<\/h1>\n

Bungkil kedelai adalah produk sampingan yang diperoleh setelah minyak kedelai diekstraksi dari kedelai. Bungkil kedelai memiliki kandungan protein dan asam amino esensial yang tinggi, serta komposisinya masuk akal dan seimbang. Ini adalah bahan baku protein nabati berkualitas tinggi dalam peternakan. Namun, karena bungkil kedelai mengandung berbagai faktor anti-nutrisi, hal ini mengurangi pencernaan, penyerapan dan pemanfaatan nutrisi oleh ternak, dan bahkan berdampak negatif pada pertumbuhan, perkembangan dan kesehatan hewan. Bungkil kedelai fermentasi dibuat dari bungkil kedelai berkualitas tinggi sebagai bahan bakunya. Produk ini menggunakan kombinasi fermentasi mikroba dan hidrolisis enzim proteolitik untuk menghilangkan banyak faktor anti-nutrisi dalam bungkil kedelai. Pada saat yang sama, proses fermentasi menghasilkan beberapa zat perisa seperti mellow dan asam laktat, yang meningkatkan nilai gizi dan kelezatan bungkil kedelai.<\/p>\n

1 Pengaruh rasio bahan terhadap air, suhu dan waktu fermentasi terhadap kandungan peptida kecil pada bungkil kedelai yang difermentasi<\/b>
\nBungkil kedelai yang difermentasi menggunakan teknik biologis seperti fermentasi mikroba dan rekayasa enzim. Menggunakan bungkil kedelai sebagai bahan baku, dan menambahkan ragi, bakteri asam laktat, Bacillus subtilis, dan protease selama proses fermentasi padat untuk mengurangi kandungan serat kasar, polisakarida non-pati, dan protein antigenik pada bungkil kedelai, sehingga meningkatkan kualitas bungkil kedelai.[6]<\/sup>. Dalam percobaan ini, efek dari rasio bahan terhadap air, suhu dan waktu fermentasi pada fermentasi bungkil kedelai dipelajari dengan menggunakan 33<\/sup> eksperimen ortogonal.<\/p>\n

Tabel 1: Tabel tingkat faktor uji ortogonal<\/p>\n\n\n\n\n\n\n
Nomor tes:<\/td>\nRasio air terhadap bahan (A)<\/td>\nSuhu (B)<\/td>\nWaktu fermentasi (C)<\/td>\n<\/tr>\n
1<\/td>\n01:00.4<\/td>\n33\u2103<\/td>\n48h<\/td>\n<\/tr>\n
2<\/td>\n01:00.6<\/td>\n37\u2103<\/td>\n60h<\/td>\n<\/tr>\n
3<\/td>\n01:00.8<\/td>\n41\u2103<\/td>\n72h<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nomor tes:<\/td>\nRasio air terhadap bahan (A)<\/td>\nSuhu (B)<\/td>\nWaktu fermentasi (C)<\/td>\nKandungan peptida kecil (%)<\/td>\n<\/tr>\n
1<\/td>\n1<\/td>\n1<\/td>\n1<\/td>\n11.194<\/td>\n<\/tr>\n
2<\/td>\n2<\/td>\n2<\/td>\n2<\/td>\n18.261<\/td>\n<\/tr>\n
3<\/td>\n3<\/td>\n3<\/td>\n3<\/td>\n16.048<\/td>\n<\/tr>\n
4<\/td>\n1<\/td>\n2<\/td>\n3<\/td>\n15.967<\/td>\n<\/tr>\n
5<\/td>\n2<\/td>\n3<\/td>\n1<\/td>\n12.935<\/td>\n<\/tr>\n
6<\/td>\n3<\/td>\n1<\/td>\n2<\/td>\n19.571<\/td>\n<\/tr>\n
7<\/td>\n1<\/td>\n3<\/td>\n2<\/td>\n12.898<\/td>\n<\/tr>\n
8<\/td>\n2<\/td>\n1<\/td>\n3<\/td>\n18.565<\/td>\n<\/tr>\n
9<\/td>\n3<\/td>\n2<\/td>\n1<\/td>\n15.968<\/td>\n<\/tr>\n
K1<\/td>\n40.059<\/td>\n49.33<\/td>\n40.097<\/td>\n<\/td>\n<\/tr>\n
K2<\/td>\n49.761<\/td>\n50.169<\/td>\n50.73<\/td>\n<\/td>\n<\/tr>\n
K3<\/td>\n51.587<\/td>\n41.881<\/td>\n50.58<\/td>\n<\/td>\n<\/tr>\n
R<\/td>\n11.528<\/td>\n8.288<\/td>\n10.483<\/td>\n<\/td>\n<\/tr>\n
k1<\/td>\n13.353<\/td>\n16.443<\/td>\n13.366<\/td>\n<\/td>\n<\/tr>\n
k2<\/td>\n16.587<\/td>\n16.722<\/td>\n16.91<\/td>\n<\/td>\n<\/tr>\n
k3<\/td>\n17.196<\/td>\n13.96<\/td>\n16.86<\/td>\n<\/td>\n<\/tr>\n
r<\/td>\n3.84<\/td>\n2.763<\/td>\n3.494<\/td>\n<\/td>\n<\/tr>\n
tingkat optimal<\/td>\nA3<\/td>\nB2<\/td>\nC2<\/td>\n<\/td>\n<\/tr>\n
faktor yang mempengaruhi<\/td>\nA> C> B<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Hasil penelitian menunjukkan bahwa kombinasi yang optimal adalah A3B2C2, dan pengaruh ketiga faktor tersebut terhadap produk fermentasi adalah: rasio bahan terhadap air > waktu fermentasi > suhu. Karena hasilnya tidak menunjukkan pengaruh yang signifikan dari rasio air terhadap bahan 1:0,6 dan 1:0,8, tidak ada perbedaan yang signifikan antara suhu fermentasi 33 \u00b0 C dan 37 \u00b0 C, dan waktu fermentasi 60 jam dan 72 jam, maka kondisi A2B2C2 diadopsi karena hemat biaya dan cocok untuk kontrol produksi skala besar, yaitu rasio air terhadap bahan 1: 0,6, suhu fermentasi 37 \u00b0 C, dan waktu fermentasi 60 jam.<\/p>\n

2Aplikasi protease dalam fermentasi bungkil kedelai<\/b>
\nFaktor antinutrisi dalam bungkil kedelai dibagi menjadi dua kategori: faktor antinutrisi yang stabil terhadap panas, terutama protein antigenik kedelai (globulin dan \u03b2-konglycinin) dan oligosakarida kedelai (terutama rafinosa dan stakiosa); serta faktor antinutrisi yang sensitif terhadap panas, termasuk inhibitor tripsin, urease, dan lektin[7]<\/sup>. Faktor anti-nutrisi yang peka terhadap panas dapat dinonaktifkan dengan pemanasan, tetapi faktor anti-nutrisi yang stabil terhadap panas seperti globulin, \u03b2-konglinsin, rafinosa, dan stakiosa tidak mudah dihancurkan selama pemrosesan pakan secara umum[8]<\/sup>. Dalam percobaan ini, aplikasi protease asam Anji AP-10, protease basa AP-20 dan kombinasinya dalam bungkil kedelai yang difermentasi dipelajari dalam kondisi rasio pakan dan air 1:0,6, suhu reaksi 37\u00b0C dan waktu fermentasi 60 jam.<\/p>\n

2.1 Penelitian tentang aplikasi protease asam dalam bungkil kedelai yang difermentasi<\/b>
\nMakalah ini mempelajari penerapan Anji Acid Protease AP-10 dalam bungkil kedelai yang difermentasi<\/b> pada gradien konsentrasi yang berbeda. Hasil penelitian menunjukkan bahwa dengan peningkatan penambahan enzim, kandungan peptida kecil dalam bungkil kedelai fermentasi secara bertahap meningkat, dan kandungan peptida kecilnya lebih besar dari 12%, kandungan protein kasar lebih besar dari 50%, dan protein yang larut dalam alkali sekitar 70%. Semua indikator memenuhi dan melampaui indikator industri rata-rata untuk bungkil kedelai fermentasi.<\/p>\n\n\n\n\n\n\n\n\n\n
Penambahan enzim<\/td>\nKandungan peptida kecil<\/td>\nProtein kasar<\/td>\nProtein alkali<\/td>\n<\/tr>\n
0<\/td>\n3. 75%<\/td>\n46. 38%<\/td>\n57.58%<\/td>\n<\/tr>\n
0.50%<\/td>\n12. 42%<\/td>\n50.04%<\/td>\n68. 73%<\/td>\n<\/tr>\n
0.80%<\/td>\n12. 74%<\/td>\n50.55%<\/td>\n69.09%<\/td>\n<\/tr>\n
1.00%<\/td>\n13.36%<\/td>\n50.86%<\/td>\n70.43%<\/td>\n<\/tr>\n
1.20%<\/td>\n13. 93%<\/td>\n51.33%<\/td>\n71.54%<\/td>\n<\/tr>\n
1. 5%<\/td>\n14.01%<\/td>\n51.55%<\/td>\n72.02%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Gambar 1: Aplikasi protease asam AP-10 dalam Indeks bungkil kedelai fermentasi<\/p>\n

2.2 Studi tentang aplikasi protease alkali dalam bungkil kedelai yang difermentasi<\/b>
\nMakalah ini mempelajari penerapan Anji Alkaline Protease AP-20 dalam bungkil kedelai yang difermentasi<\/b> pada gradien konsentrasi yang berbeda. Hasil penelitian menunjukkan bahwa dengan bertambahnya penambahan enzim, kandungan peptida kecil pada bungkil kedelai fermentasi berangsur-angsur meningkat, dan kandungan peptida kecilnya lebih besar dari 16%, kandungan protein kasar lebih besar dari 50%, dan protein yang larut dalam alkali lebih besar dari 70%. Sangat cocok untuk memproduksi bungkil kedelai fermentasi peptida kecil dengan kandungan protein larut asam yang tinggi.<\/p>\n\n\n\n\n\n\n\n\n\n
Penambahan enzim<\/td>\nKandungan peptida kecil<\/td>\nProtein kasar<\/td>\nprotein alkali<\/td>\n<\/tr>\n
0.00%<\/td>\n3. 75%<\/td>\n46.38%<\/td>\n57.58%<\/td>\n<\/tr>\n
0. 5%<\/td>\n16.20%<\/td>\n51.13%<\/td>\n70.93%<\/td>\n<\/tr>\n
0. 8%<\/td>\n17.11%<\/td>\n52.47%<\/td>\n75.53%<\/td>\n<\/tr>\n
1. 0%<\/td>\n18. 26%<\/td>\n52.71%<\/td>\n77.88%<\/td>\n<\/tr>\n
1. 2%<\/td>\n20.43%<\/td>\n53.05%<\/td>\n78.06%<\/td>\n<\/tr>\n
1. 5% 6<\/td>\n20.93%<\/td>\n52.58%<\/td>\n78.52%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Gambar 2: Aplikasi protease alkali AP-20 dalam indeks bungkil kedelai fermentasi<\/p>\n

2.3 Penelitian aplikasi komposisi protease dalam bungkil kedelai yang difermentasi<\/b>
\nSetelah enzimolisis dengan protease asam AP-10, viskositas bahan bungkil kedelai yang difermentasi menjadi rendah, sehingga mudah dikeringkan. Produk ini memiliki palatabilitas yang baik dan kandungan peptida kecil 12-15%, yang dapat memenuhi persyaratan produksi massal untuk bungkil kedelai fermentasi. Setelah hidrolisis enzimatik dengan protease alkali Anqi AP-20, bungkil kedelai yang difermentasi memiliki kandungan peptida kecil hingga 16-21%, yang cocok untuk produksi dan aplikasi bungkil kedelai fermentasi berkualitas tinggi dengan kandungan peptida kecil yang tinggi. Makalah ini menggabungkan karakteristik produk AP-10 dan AP-20 dan menerapkannya dalam kombinasi untuk persiapan bungkil kedelai fermentasi. Di bawah persyaratan indeks produk yang sama, jumlah persiapan enzim dapat dikurangi, yang secara efektif dapat mengurangi biaya produksi bungkil kedelai fermentasi.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
AP-10 + AP-20<\/td>\nKandungan peptida kecil<\/td>\nProtein kasar<\/td>\nProtein alkali<\/td>\n<\/tr>\n
0.8%+0<\/td>\n9.00%<\/td>\n49.31%<\/td>\n74.62%<\/td>\n<\/tr>\n
0.7%+0.1%<\/td>\n10.70%<\/td>\n50.19%<\/td>\n72.234<\/td>\n<\/tr>\n
0.6%+0.2%<\/td>\n12. 394<\/td>\n50.76%<\/td>\n71.94%<\/td>\n<\/tr>\n
0.5%+0.3%<\/td>\n13.19%<\/td>\n51.28%<\/td>\n71.82%<\/td>\n<\/tr>\n
0.4%+0.4%<\/td>\n13.75%<\/td>\n51.72%<\/td>\n88. 99%<\/td>\n<\/tr>\n
0.3%+0.5%<\/td>\n14.77%<\/td>\n51.83%<\/td>\n79.21%<\/td>\n<\/tr>\n
0.2%+0. 6%<\/td>\n0. 1518<\/td>\n0. 5206<\/td>\n0. 7545<\/td>\n<\/tr>\n
0.1%+0.7%<\/td>\n16.08%<\/td>\n52.90%<\/td>\n75.57%<\/td>\n<\/tr>\n
0+0.8%<\/td>\n16.47%<\/td>\n53.02%<\/td>\n76.00%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Gambar 3: Indikator komposisi protease dalam bungkil kedelai yang difermentasi<\/p>\n

3, Diskusi tentang efek aplikasi protease dalam bungkil kedelai yang difermentasi<\/b>
\n3.1 Diskusi tentang distribusi protein yang larut dalam asam dan peptida protein yang larut dalam alkali dalam bungkil kedelai yang difermentasi setelah aplikasi protease<\/b>
\nBungkil kedelai yang difermentasi setelah enzimatik dengan protease asam AP-10 memiliki kandungan peptida kecil yang sesuai, dengan lebih dari 95% protein yang larut dalam asam \u2264180Da, dan protein yang larut dalam alkali terdistribusi antara 5000-10000Da dan di bawah 180Da. Bungkil kedelai yang difermentasi setelah hidrolisis enzimatik dengan protease alkali AP-20 memiliki kandungan peptida kecil yang tinggi, dengan lebih dari 95% protein yang larut dalam asam \u2264180Da, dan sangat sedikit protein yang larut dalam basa yang lebih besar dari 5000Da, yang pada dasarnya terdistribusi secara merata di bawah 2000Da.<\/p>\n

Hubungi Kami Sekarang!<\/b><\/strong><\/h2>\n

Jika Anda membutuhkan Harga, silakan isi informasi kontak Anda di formulir di bawah ini, kami biasanya akan menghubungi Anda dalam waktu 24 jam. Anda juga bisa mengirim email kepada saya\u00a0info@longchangchemical.com<\/a><\/span>\u00a0selama jam kerja (8:30 pagi hingga 6:00 sore UTC+8 Senin-Sabtu) atau gunakan obrolan langsung situs web untuk mendapatkan balasan secepatnya.<\/b><\/strong><\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Senyawa Glukoamilase<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Xilanase<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Selulase<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringinase<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amilase<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Glukosa oksidase<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-Amilase<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektinase<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroksidase<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lipase<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katalase<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elastase<\/span><\/a><\/td>\n39445-21-1<\/td>\n<\/tr>\n
Urease<\/span><\/a><\/td>\n9002-13-5<\/td>\n<\/tr>\n
DEXTRANASE<\/span><\/a><\/td>\n9025-70-1<\/td>\n<\/tr>\n
L-Laktat dehidrogenase<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrogenase malat<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Kolesterol oksidase<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Protease meningkatkan indikator utama bungkil kedelai yang difermentasi Bungkil kedelai adalah produk sampingan yang diperoleh setelah minyak kedelai diekstraksi dari kedelai. Bungkil kedelai memiliki kandungan protein dan asam amino esensial yang tinggi, serta komposisinya masuk akal dan seimbang. Ini adalah bahan baku protein nabati berkualitas tinggi dalam peternakan. Namun, karena bungkil kedelai mengandung [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-7382","post","type-post","status-publish","format-standard","hentry","category-enzyme-news"],"yoast_head":"\nProtease improves key indicators of fermented soybean meal - Longchang Chemical<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangchemical.com\/id\/protease-improves-key-indicators-of-fermented-soybean-meal\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Protease improves key indicators of fermented soybean meal - Longchang Chemical\" \/>\n<meta property=\"og:description\" content=\"Protease improves key indicators of fermented soybean meal Soybean meal is a by-product obtained after soybean oil is extracted from soybeans. 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