{"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\/pt\/protease-improves-key-indicators-of-fermented-soybean-meal\/","title":{"rendered":"A protease melhora os principais indicadores do farelo de soja fermentado"},"content":{"rendered":"

A protease melhora os principais indicadores do farelo de soja fermentado<\/h1>\n

O farelo de soja \u00e9 um subproduto obtido ap\u00f3s a extra\u00e7\u00e3o do \u00f3leo de soja dos gr\u00e3os de soja. Tem um alto teor de prote\u00edna e amino\u00e1cidos essenciais, e sua composi\u00e7\u00e3o \u00e9 razo\u00e1vel e equilibrada. \u00c9 uma mat\u00e9ria-prima de prote\u00edna vegetal de alta qualidade para a cria\u00e7\u00e3o de animais. No entanto, como o farelo de soja cont\u00e9m v\u00e1rios fatores antinutricionais, ele reduz a digest\u00e3o, a absor\u00e7\u00e3o e a utiliza\u00e7\u00e3o de nutrientes pelo gado e at\u00e9 mesmo tem um impacto negativo sobre o crescimento, o desenvolvimento e a sa\u00fade dos animais. O farelo de soja fermentado \u00e9 produzido com farelo de soja de alta qualidade como mat\u00e9ria-prima. Ele usa uma combina\u00e7\u00e3o de fermenta\u00e7\u00e3o microbiana e hidr\u00f3lise de enzimas proteol\u00edticas para remover muitos dos fatores antinutricionais do farelo de soja. Ao mesmo tempo, o processo de fermenta\u00e7\u00e3o produz algumas subst\u00e2ncias aromatizantes, como o \u00e1cido l\u00e1tico e o mel, que melhoram o valor nutricional e a palatabilidade do farelo de soja.<\/p>\n

1 Efeito da propor\u00e7\u00e3o de ingredientes em rela\u00e7\u00e3o \u00e0 \u00e1gua, temperatura e tempo de fermenta\u00e7\u00e3o no conte\u00fado de pequenos pept\u00eddeos no farelo de soja fermentado<\/b>
\nO farelo de soja fermentado utiliza t\u00e9cnicas biol\u00f3gicas, como a fermenta\u00e7\u00e3o microbiana e a engenharia de enzimas. Ele usa o farelo de soja como mat\u00e9ria-prima e adiciona levedura, bact\u00e9rias do \u00e1cido l\u00e1ctico, Bacillus subtilis e protease durante o processo de fermenta\u00e7\u00e3o em estado s\u00f3lido para reduzir o conte\u00fado de fibra bruta, polissacar\u00eddeos n\u00e3o amil\u00e1ceos e prote\u00ednas antig\u00eanicas no farelo de soja, melhorando assim a qualidade do farelo de soja[6]<\/sup>. Neste experimento, os efeitos da rela\u00e7\u00e3o material\/\u00e1gua, da temperatura e do tempo de fermenta\u00e7\u00e3o na fermenta\u00e7\u00e3o do farelo de soja foram estudados usando um sistema de 33<\/sup> experimento ortogonal.<\/p>\n

Tabela 1: Tabela de n\u00edvel de fator de teste ortogonal<\/p>\n\n\n\n\n\n\n
N\u00famero do teste:<\/td>\nPropor\u00e7\u00e3o de \u00e1gua em rela\u00e7\u00e3o ao material (A)<\/td>\nTemperatura (B)<\/td>\nTempo de fermenta\u00e7\u00e3o (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
N\u00famero do teste:<\/td>\nPropor\u00e7\u00e3o de \u00e1gua em rela\u00e7\u00e3o ao material (A)<\/td>\nTemperatura (B)<\/td>\nTempo de fermenta\u00e7\u00e3o (C)<\/td>\nConte\u00fado de pept\u00eddeos pequenos (%)<\/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
n\u00edvel ideal<\/td>\nA3<\/td>\nB2<\/td>\nC2<\/td>\n<\/td>\n<\/tr>\n
fatores de influ\u00eancia<\/td>\nA>C>B<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Os resultados mostraram que a combina\u00e7\u00e3o ideal foi A3B2C2, e a influ\u00eancia dos tr\u00eas fatores no produto da fermenta\u00e7\u00e3o foi: propor\u00e7\u00e3o de ingredientes para \u00e1gua > tempo de fermenta\u00e7\u00e3o > temperatura. Como os resultados n\u00e3o mostraram um efeito significativo das propor\u00e7\u00f5es de \u00e1gua para material de 1:0,6 e 1:0,8, n\u00e3o houve diferen\u00e7a significativa entre as temperaturas de fermenta\u00e7\u00e3o de 33 \u00b0C e 37 \u00b0C e os tempos de fermenta\u00e7\u00e3o de 60 h e 72 h, as condi\u00e7\u00f5es A2B2C2 foram adotadas como econ\u00f4micas e adequadas para o controle de produ\u00e7\u00e3o em larga escala, ou seja, uma propor\u00e7\u00e3o de \u00e1gua para material de 1:0,6, uma temperatura de fermenta\u00e7\u00e3o de 37 \u00b0C e um tempo de fermenta\u00e7\u00e3o de 60 h.<\/p>\n

2Aplica\u00e7\u00e3o de protease na fermenta\u00e7\u00e3o do farelo de soja<\/b>
\nOs fatores antinutricionais no farelo de soja s\u00e3o divididos em duas categorias: fatores antinutricionais est\u00e1veis ao calor, incluindo principalmente prote\u00ednas antig\u00eanicas da soja (globulina e \u03b2-conglicinina) e oligossacar\u00eddeos da soja (principalmente rafinose e estaquiose); e fatores antinutricionais sens\u00edveis ao calor, incluindo inibidor de tripsina, urease e lectinas[7]<\/sup>. Os fatores antinutricionais sens\u00edveis ao calor podem ser inativados pelo aquecimento, mas os fatores antinutricionais est\u00e1veis ao calor, como globulinas, \u03b2-conglicinina, rafinose e estaquiose, n\u00e3o s\u00e3o facilmente destru\u00eddos durante o processamento geral da ra\u00e7\u00e3o[8]<\/sup>. Nesse experimento, a aplica\u00e7\u00e3o da protease \u00e1cida AP-10 da Anji, da protease alcalina AP-20 e de suas combina\u00e7\u00f5es na farinha de soja fermentada foi estudada sob as condi\u00e7\u00f5es de uma propor\u00e7\u00e3o de ra\u00e7\u00e3o para \u00e1gua de 1:0,6, uma temperatura de rea\u00e7\u00e3o de 37\u00b0C e um tempo de fermenta\u00e7\u00e3o de 60h.<\/p>\n

2.1 Pesquisa sobre a aplica\u00e7\u00e3o de protease \u00e1cida em farinha de soja fermentada<\/b>
\nEste documento estuda a aplica\u00e7\u00e3o de Protease \u00e1cida AP-10 da Anji em farinha de soja fermentada<\/b> em diferentes gradientes de concentra\u00e7\u00e3o. Os resultados mostram que, com o aumento da adi\u00e7\u00e3o de enzimas, o conte\u00fado de pequenos pept\u00eddeos no farelo de soja fermentado aumenta gradualmente, e seu conte\u00fado de pequenos pept\u00eddeos \u00e9 maior que 12%, o conte\u00fado de prote\u00edna bruta \u00e9 maior que 50% e a prote\u00edna sol\u00favel em \u00e1lcali \u00e9 de cerca de 70%. Todos os indicadores atendem e excedem os indicadores m\u00e9dios do setor para o farelo de soja fermentado.<\/p>\n\n\n\n\n\n\n\n\n\n
Adi\u00e7\u00e3o de enzimas<\/td>\nConte\u00fado de pept\u00eddeos pequenos<\/td>\nProte\u00edna bruta<\/td>\nProte\u00edna alcalina<\/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

Figura 1: Aplica\u00e7\u00e3o da protease \u00e1cida AP-10 no \u00edndice de farinha de soja fermentada<\/p>\n

2.2 Estudo sobre a aplica\u00e7\u00e3o de protease alcalina na farinha de soja fermentada<\/b>
\nEste documento estuda a aplica\u00e7\u00e3o de Anji Alkaline Protease AP-20 em farinha de soja fermentada<\/b> em diferentes gradientes de concentra\u00e7\u00e3o. Os resultados mostram que, com o aumento da adi\u00e7\u00e3o de enzimas, o conte\u00fado de pept\u00eddeos pequenos na farinha de soja fermentada aumenta gradualmente, e seu conte\u00fado de pept\u00eddeos pequenos \u00e9 maior que 16%, o conte\u00fado de prote\u00edna bruta \u00e9 maior que 50% e a prote\u00edna sol\u00favel em \u00e1lcali \u00e9 maior que 70%. \u00c9 adequado para produzir farinha de soja fermentada com alto teor de pept\u00eddeos pequenos e alto teor de prote\u00edna sol\u00favel em \u00e1cido.<\/p>\n\n\n\n\n\n\n\n\n\n
Adi\u00e7\u00e3o de enzimas<\/td>\nConte\u00fado de pept\u00eddeos pequenos<\/td>\nProte\u00edna bruta<\/td>\nprote\u00edna alcalina<\/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

Figura 2: Aplica\u00e7\u00e3o da protease alcalina AP-20 no \u00edndice de farinha de soja fermentada<\/p>\n

2.3 Pesquisa de aplica\u00e7\u00e3o da composi\u00e7\u00e3o de protease no farelo de soja fermentado<\/b>
\nAp\u00f3s a enzim\u00f3lise com a protease \u00e1cida AP-10, a viscosidade do material do farelo de soja fermentado \u00e9 baixa, o que facilita a secagem. O produto tem boa palatabilidade e um pequeno teor de pept\u00eddeo de 12-15%, o que pode atender aos requisitos de produ\u00e7\u00e3o em massa de farinha de soja fermentada. Ap\u00f3s a hidr\u00f3lise enzim\u00e1tica com a protease alcalina AP-20 da Anqi, o farelo de soja fermentado tem um teor de pept\u00eddeos pequenos de at\u00e9 16-21%, o que \u00e9 adequado para a produ\u00e7\u00e3o e aplica\u00e7\u00e3o de farelo de soja fermentado de alta qualidade com alto teor de pept\u00eddeos pequenos. Este documento combina as caracter\u00edsticas do produto AP-10 e AP-20 e as aplica em conjunto \u00e0 prepara\u00e7\u00e3o de farinha de soja fermentada. Sob os mesmos requisitos de \u00edndice de produto, a quantidade de prepara\u00e7\u00e3o de enzimas pode ser reduzida, o que pode efetivamente reduzir o custo de produ\u00e7\u00e3o do farelo de soja fermentado.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
AP-10+AP-20<\/td>\nConte\u00fado de pept\u00eddeos pequenos<\/td>\nProte\u00edna bruta<\/td>\nProte\u00edna alcalina<\/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

Figura 3: Indicadores da composi\u00e7\u00e3o de protease no farelo de soja fermentado<\/p>\n

3, Discuss\u00e3o do efeito da aplica\u00e7\u00e3o da protease no farelo de soja fermentado<\/b>
\n3.1 Discuss\u00e3o sobre a distribui\u00e7\u00e3o de prote\u00ednas sol\u00faveis em \u00e1cido e pept\u00eddeos de prote\u00ednas sol\u00faveis em \u00e1lcali na farinha de soja fermentada ap\u00f3s a aplica\u00e7\u00e3o de protease<\/b>
\nO farelo de soja fermentado ap\u00f3s a enzim\u00f3lise com a protease \u00e1cida AP-10 tem um teor adequado de pequenos pept\u00eddeos, com mais de 95% da prote\u00edna sol\u00favel em \u00e1cido \u2264180Da, e a prote\u00edna sol\u00favel em \u00e1lcali distribu\u00edda entre 5000-10000Da e abaixo de 180Da. O farelo de soja fermentado ap\u00f3s a hidr\u00f3lise enzim\u00e1tica com a protease alcalina AP-20 tem um alto teor de pept\u00eddeos pequenos, com mais de 95% de prote\u00ednas sol\u00faveis em \u00e1cido \u2264180Da e pouqu\u00edssimas prote\u00ednas sol\u00faveis em \u00e1lcali maiores que 5000Da, que s\u00e3o basicamente distribu\u00eddas de maneira uniforme abaixo de 2000Da.<\/p>\n

Entre em contato conosco agora!<\/b><\/strong><\/h2>\n

Se precisar do Price, preencha suas informa\u00e7\u00f5es de contato no formul\u00e1rio abaixo. Normalmente, entraremos em contato dentro de 24 horas. Voc\u00ea tamb\u00e9m pode me enviar um e-mail\u00a0info@longchangchemical.com<\/a><\/span>\u00a0durante o hor\u00e1rio comercial (das 8h30 \u00e0s 18h UTC+8 de segunda a s\u00e1bado) ou use o bate-papo ao vivo do site para obter uma resposta imediata.<\/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
Composto Glucoamilase<\/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
Celulase<\/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
Glucose oxidase<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-Amilase<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pectinase<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroxidase<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lipase<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Catalase<\/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-L\u00e1ctico desidrogenase<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Malato desidrogenase<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Colesterol oxidase<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

A protease melhora os principais indicadores do farelo de soja fermentado O farelo de soja \u00e9 um subproduto obtido ap\u00f3s a extra\u00e7\u00e3o do \u00f3leo de soja dos gr\u00e3os de soja. Tem um alto teor de prote\u00edna e amino\u00e1cidos essenciais, e sua composi\u00e7\u00e3o \u00e9 razo\u00e1vel e equilibrada. \u00c9 uma mat\u00e9ria-prima de prote\u00edna vegetal de alta qualidade para a cria\u00e7\u00e3o de animais. No entanto, como o farelo de soja cont\u00e9m [...]<\/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\/pt\/protease-improves-key-indicators-of-fermented-soybean-meal\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\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. It has a high content of protein and essential amino acids, and its composition is reasonable and balanced. It is a high-quality plant protein raw material in animal husbandry. 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