| .微生物发酵改善菜籽粕品质的研究[J].中国油脂,2011,(7):.[.Improving the quality of rapeseed meal by microbial fermentation[J].China Oils and Fats,2011,(7):.] |
| 微生物发酵改善菜籽粕品质的研究 |
| Improving the quality of rapeseed meal by microbial fermentation |
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| DOI： |
| 中文关键词: 菜籽粕 微生物发酵 硫甙 菜籽肽 体外消化 |
| 英文关键词:rapeseed meal microbial fermentation glucosinolates rapeseed peptide in vitro digestibility |
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| 中文摘要: |
| 采用实验室筛选的菌种混合固态发酵菜籽粕,比较菜籽粕发酵前后硫甙、粗蛋白质、菜籽肽、乳酸含量以及蛋白质体外消化率的变化.结果表明,菜籽粕中的硫甙降解率为53.4%,粗蛋白质含量从39.99%提高到45.84%,菜籽肽含量由2.48%提高到10.58%,氨基酸的组成和含量也有一定的变化和提高,蛋白质的快速体外消化率提高了1.94%,有益代谢产物乳酸的含量由1.03%提高到2.53%. |
| 英文摘要: |
| Rapeseed meal was fermented by laboratory screening stains under solid state.The changes of glucosinolates,crude protein,rapeseed peptide,lactic acid of rapeseed meal and the in vitro digestibility of protein were studied.The results showed that the degradation rate of glucosinolates was 53.4%,the contents of crude protein and rapeseed peptide increased from 39.99% to 45.84%,and from 2.48% to 10.58%,respectively.The composition of amino acid had a certain change and its content increased.The rapid in vitro ... |
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