{"id":7382,"date":"2024-09-28T11:32:07","date_gmt":"2024-09-28T11:32:07","guid":{"rendered":"https:\/\/longchangchemical.com\/?p=7382"},"modified":"2026-04-28T10:42:37","modified_gmt":"2026-04-28T10:42:37","slug":"protease-improves-key-indicators-of-fermented-soybean-meal","status":"publish","type":"post","link":"https:\/\/longchangchemical.com\/tr\/protease-improves-key-indicators-of-fermented-soybean-meal\/","title":{"rendered":"Proteaz, fermente soya fasulyesi k\u00fcspesinin temel g\u00f6stergelerini iyile\u015ftirir"},"content":{"rendered":"

Proteaz, fermente soya fasulyesi k\u00fcspesinin temel g\u00f6stergelerini iyile\u015ftirir<\/h1>\n

<\/p>\n

Quick answer:<\/strong> For enzyme, yeast, chitosan, and food-ingredient topics, buyers usually compare activity or functionality together with stability, application conditions, and downstream quality impact.<\/p>\n

<\/p>\n

Soya k\u00fcspesi, soya fasulyesinden soya fasulyesi ya\u011f\u0131 \u00e7\u0131kar\u0131ld\u0131ktan sonra elde edilen bir yan \u00fcr\u00fcnd\u00fcr. Y\u00fcksek protein ve esansiyel amino asit i\u00e7eri\u011fine sahiptir ve bile\u015fimi makul ve dengelidir. Hayvanc\u0131l\u0131kta y\u00fcksek kaliteli bir bitkisel protein hammaddesidir. Bununla birlikte, soya k\u00fcspesi \u00e7e\u015fitli anti-besinsel fakt\u00f6rler i\u00e7erdi\u011finden, \u00e7iftlik hayvanlar\u0131 taraf\u0131ndan besinlerin sindirimini, emilimini ve kullan\u0131m\u0131n\u0131 azalt\u0131r ve hatta hayvanlar\u0131n b\u00fcy\u00fcmesi, geli\u015fimi ve sa\u011fl\u0131\u011f\u0131 \u00fczerinde olumsuz bir etkiye sahiptir. Fermente soya k\u00fcspesi, hammadde olarak y\u00fcksek kaliteli soya k\u00fcspesinden yap\u0131l\u0131r. Soya fasulyesi k\u00fcspesindeki bir\u00e7ok anti-besinsel fakt\u00f6r\u00fc ortadan kald\u0131rmak i\u00e7in mikrobiyal fermantasyon ve proteolitik enzim hidrolizinin bir kombinasyonunu kullan\u0131r. Ayn\u0131 zamanda fermantasyon i\u015flemi, soya k\u00fcspesinin besin de\u011ferini ve lezzetini art\u0131ran yumu\u015fak ve laktik asit gibi baz\u0131 aroma maddeleri \u00fcretir.<\/p>\n

1 Malzemelerin suya oran\u0131, s\u0131cakl\u0131k ve fermantasyon s\u00fcresinin fermente soya fasulyesi k\u00fcspesindeki k\u00fc\u00e7\u00fck peptitlerin i\u00e7eri\u011fi \u00fczerindeki etkisi<\/b>
\nFermente soya k\u00fcspesinde mikrobiyal fermantasyon ve enzim m\u00fchendisli\u011fi gibi biyolojik teknikler kullan\u0131l\u0131r. Hammadde olarak soya fasulyesi k\u00fcspesini kullan\u0131r ve soya fasulyesi k\u00fcspesindeki ham lif, ni\u015fasta olmayan polisakkaritler ve antijenik proteinlerin i\u00e7eri\u011fini azaltmak i\u00e7in kat\u0131 hal fermantasyon i\u015flemi s\u0131ras\u0131nda maya, laktik asit bakterileri, Bacillus subtilis ve proteaz ekler, b\u00f6ylece soya fasulyesi k\u00fcspesinin kalitesini art\u0131r\u0131r.[6]<\/sup>. Bu deneyde, materyal-su oran\u0131, s\u0131cakl\u0131k ve fermantasyon s\u00fcresinin soya fasulyesi k\u00fcspesinin fermantasyonu \u00fczerindeki etkileri, bir 33<\/sup> ortogonal deney.<\/p>\n

Tablo 1: Ortogonal test fakt\u00f6r d\u00fczeyi tablosu<\/p>\n\n\n\n\n\n\n
Test numaras\u0131:<\/td>\nSu-malzeme oran\u0131 (A)<\/td>\nS\u0131cakl\u0131k (B)<\/td>\nFermantasyon s\u00fcresi (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
Test numaras\u0131:<\/td>\nSu-malzeme oran\u0131 (A)<\/td>\nS\u0131cakl\u0131k (B)<\/td>\nFermantasyon s\u00fcresi (C)<\/td>\nK\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fi (%)<\/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
optimum seviye<\/td>\nA3<\/td>\nB2<\/td>\nC2<\/td>\n<\/td>\n<\/tr>\n
Etkileyen fakt\u00f6rler<\/td>\nA>C>B<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Sonu\u00e7lar, en uygun kombinasyonun A3B2C2 oldu\u011funu ve \u00fc\u00e7 fakt\u00f6r\u00fcn fermantasyon \u00fcr\u00fcn\u00fc \u00fczerindeki etkisinin \u015fu \u015fekilde oldu\u011funu g\u00f6stermi\u015ftir: bile\u015fenlerin suya oran\u0131 > fermantasyon s\u00fcresi > s\u0131cakl\u0131k. Sonu\u00e7lar 1:0.6 ve 1:0.8 su-malzeme oranlar\u0131n\u0131n \u00f6nemli bir etkisini g\u00f6stermedi\u011finden, 33 \u00b0C ve 37 \u00b0C fermantasyon s\u0131cakl\u0131klar\u0131 ve 60 saat ve 72 saat fermantasyon s\u00fcreleri aras\u0131nda \u00f6nemli bir fark olmad\u0131\u011f\u0131ndan, A2B2C2 ko\u015fullar\u0131 uygun maliyetli ve b\u00fcy\u00fck \u00f6l\u00e7ekli \u00fcretim kontrol\u00fc i\u00e7in uygun olarak kabul edildi, yani 1:0.6 su-malzeme oran\u0131, 37 \u00b0C fermantasyon s\u0131cakl\u0131\u011f\u0131 ve 60 saat fermantasyon s\u00fcresi.<\/p>\n

2 Soya fasulyesi k\u00fcspesinin fermantasyonunda proteaz uygulamas\u0131<\/b>
\nSoya fasulyesi k\u00fcspesindeki antinutrisyonel fakt\u00f6rler iki kategoriye ayr\u0131l\u0131r: esas olarak soya fasulyesi antijenik proteinleri (globulin ve \u03b2-konglisinin) ve soya fasulyesi oligosakkaritleri (esas olarak rafinoz ve stakioz) dahil olmak \u00fczere \u0131s\u0131ya dayan\u0131kl\u0131 antinutrisyonel fakt\u00f6rler; ve tripsin inhibit\u00f6r\u00fc, \u00fcreaz ve lektinler dahil olmak \u00fczere \u0131s\u0131ya duyarl\u0131 antinutrisyonel fakt\u00f6rler[7]<\/sup>. Is\u0131ya duyarl\u0131 anti-besinsel fakt\u00f6rler \u0131s\u0131tma ile inaktive edilebilir, ancak globulinler, \u03b2-konglisinin, rafinoz ve stakioz gibi \u0131s\u0131ya dayan\u0131kl\u0131 anti-besinsel fakt\u00f6rler genel yem i\u015fleme s\u0131ras\u0131nda kolayca yok olmaz[8]<\/sup>. Bu deneyde, Anji asit proteaz AP-10, alkali proteaz AP-20 ve bunlar\u0131n kombinasyonlar\u0131n\u0131n fermente soya k\u00fcspesine uygulanmas\u0131, 1:0.6 yem-su oran\u0131, 37\u00b0C reaksiyon s\u0131cakl\u0131\u011f\u0131 ve 60 saat fermantasyon s\u00fcresi ko\u015fullar\u0131 alt\u0131nda incelenmi\u015ftir.<\/p>\n

2.1 Fermente soya fasulyesi k\u00fcspesinde asit proteaz uygulamas\u0131 \u00fczerine ara\u015ft\u0131rma<\/b>
\nBu makalede, a\u015fa\u011f\u0131daki uygulamalar\u0131n Fermente soya fasulyesi k\u00fcspesinde Anji Asit Proteaz AP-10<\/b> farkl\u0131 konsantrasyon gradyanlar\u0131nda. Sonu\u00e7lar, enzim ilavesinin artmas\u0131yla fermente soya k\u00fcspesindeki k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011finin kademeli olarak artt\u0131\u011f\u0131n\u0131 ve k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011finin 12%'den, ham protein i\u00e7eri\u011finin 50%'den ve alkalide \u00e7\u00f6z\u00fcnen proteinin yakla\u015f\u0131k 70%'den fazla oldu\u011funu g\u00f6stermektedir. T\u00fcm g\u00f6stergeler fermente soya k\u00fcspesi i\u00e7in ortalama end\u00fcstri g\u00f6stergelerini kar\u015f\u0131lamakta ve a\u015fmaktad\u0131r.<\/p>\n\n\n\n\n\n\n\n\n\n
Enzim ilavesi<\/td>\nK\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fi<\/td>\nHam protein<\/td>\nAlkali protein<\/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

\u015eekil 1: Fermente soya fasulyesi k\u00fcspesinde asit proteaz AP-10 uygulamas\u0131 \u0130ndeks<\/p>\n

2.2 Fermente soya k\u00fcspesinde alkalin proteaz uygulamas\u0131 \u00fczerine \u00e7al\u0131\u015fma<\/b>
\nBu makalede, a\u015fa\u011f\u0131daki uygulamalar\u0131n Fermente soya fasulyesi k\u00fcspesinde Anji Alkali Proteaz AP-20<\/b> farkl\u0131 konsantrasyon gradyanlar\u0131nda. Sonu\u00e7lar, enzim ilavesinin artmas\u0131yla fermente soya k\u00fcspesindeki k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011finin kademeli olarak artt\u0131\u011f\u0131n\u0131 ve k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011finin 16%'den, ham protein i\u00e7eri\u011finin 50%'den ve alkalide \u00e7\u00f6z\u00fcnen proteinin 70%'den fazla oldu\u011funu g\u00f6stermektedir. Y\u00fcksek asitte \u00e7\u00f6z\u00fcnen protein i\u00e7eri\u011fine sahip y\u00fcksek k\u00fc\u00e7\u00fck peptit fermente soya k\u00fcspesi \u00fcretmek i\u00e7in uygundur.<\/p>\n\n\n\n\n\n\n\n\n\n
Enzim ilavesi<\/td>\nK\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fi<\/td>\nHam protein<\/td>\nalkalin protein<\/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

\u015eekil 2: Fermente soya fasulyesi k\u00fcspesinde alkali proteaz AP-20 uygulamas\u0131 \u0130ndeks<\/p>\n

2.3 Fermente soya fasulyesi k\u00fcspesinde proteaz bile\u015fiminin uygulama ara\u015ft\u0131rmas\u0131<\/b>
\nAsidik proteaz AP-10 ile enzimolizden sonra, fermente soya k\u00fcspesi malzemesinin viskozitesi d\u00fc\u015f\u00fckt\u00fcr, bu da kurutmay\u0131 kolayla\u015ft\u0131r\u0131r. \u00dcr\u00fcn iyi bir lezzete ve fermente soya k\u00fcspesi i\u00e7in seri \u00fcretim gereksinimlerini kar\u015f\u0131layabilen 12-15%'lik k\u00fc\u00e7\u00fck bir peptit i\u00e7eri\u011fine sahiptir. Anqi alkalin proteaz AP-20 ile enzimatik hidrolizden sonra, fermente soya k\u00fcspesi 16-21%'ye kadar k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fine sahiptir, bu da y\u00fcksek k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fine sahip y\u00fcksek kaliteli fermente soya k\u00fcspesi \u00fcretimi ve uygulamas\u0131 i\u00e7in uygundur. Bu makale AP-10 ve AP-20'nin \u00fcr\u00fcn \u00f6zelliklerini birle\u015ftirmekte ve bunlar\u0131 fermente soya k\u00fcspesinin haz\u0131rlanmas\u0131nda birlikte uygulamaktad\u0131r. Ayn\u0131 \u00fcr\u00fcn endeksi gereksinimleri alt\u0131nda, enzim haz\u0131rlama miktar\u0131 azalt\u0131labilir, bu da fermente soya k\u00fcspesinin \u00fcretim maliyetini etkili bir \u015fekilde azaltabilir.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
AP-10+AP-20<\/td>\nK\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fi<\/td>\nHam protein<\/td>\nAlkali protein<\/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

\u015eekil 3: Fermente soya fasulyesi k\u00fcspesinde proteaz bile\u015fimi g\u00f6stergeleri<\/p>\n

3, Fermente soya fasulyesi k\u00fcspesinde proteaz\u0131n uygulama etkisinin tart\u0131\u015f\u0131lmas\u0131<\/b>
\n3.1 Proteaz uygulamas\u0131ndan sonra fermente soya k\u00fcspesinde asitte \u00e7\u00f6z\u00fcnen protein ve alkalide \u00e7\u00f6z\u00fcnen protein peptitlerinin da\u011f\u0131l\u0131m\u0131n\u0131n tart\u0131\u015f\u0131lmas\u0131<\/b>
\nAsidik proteaz AP-10 ile enzimolizden sonra fermente soya k\u00fcspesi, asitte \u00e7\u00f6z\u00fcnen proteinin 95%'den fazlas\u0131 \u2264180Da ve alkalide \u00e7\u00f6z\u00fcnen proteinin 5000-10000Da aras\u0131nda ve 180Da'n\u0131n alt\u0131nda da\u011f\u0131lmas\u0131yla uygun bir k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fine sahiptir. Alkali proteaz AP-20 ile enzimatik hidrolizden sonra fermente soya k\u00fcspesi, 95%'den fazla asitte \u00e7\u00f6z\u00fcnen protein \u2264180Da ve 5000Da'dan b\u00fcy\u00fck \u00e7ok az alkalide \u00e7\u00f6z\u00fcnen protein ile y\u00fcksek miktarda k\u00fc\u00e7\u00fck peptit i\u00e7eri\u011fine sahiptir ve bunlar temelde 2000Da'n\u0131n alt\u0131nda e\u015fit olarak da\u011f\u0131lm\u0131\u015ft\u0131r.<\/p>\n

<\/p>\n

A practical sourcing checklist for enzyme, biotech, and food-ingredient topics<\/h2>\n

In enzyme and food-processing projects, the most useful decision frame is usually application fit plus process stability: which ingredient performs under the intended pH, temperature, time, and substrate conditions without creating a downstream quality or compliance problem.<\/p>\n