Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal.

Autor: Zheng L; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China., Li D; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China., Li ZL; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China., Kang LN; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China., Jiang YY; Institute of Agro-economy and Information, Jilin Academy of Agricultural Sciences, Jilin, China., Liu XY; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China., Chi YP; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China., Li YQ; Institute of Soybean Research, Jilin Academy of Agricultural Sciences, Jilin, China., Wang JH; Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China.
Jazyk: angličtina
Zdroj: Letters in applied microbiology [Lett Appl Microbiol] 2017 Dec; Vol. 65 (6), pp. 520-526.
DOI: 10.1111/lam.12806
Abstrakt: This study evaluated the effects of Bacillus fermentation on soybean meal protein (SBMP) microstructure and major anti-nutritional factors (ANFs) in soybean meal (SBM). The Bacillus siamensis isolate JL8 producing high yield of protease at 519·1 U g -1 was selected for the laboratory production of fermented soybean meal (FSBM). After 24 h fermentation, the FSBM showed better properties compared with those of SBM, the ANFs such as glycinin, β-conglycinin and trypsin inhibitor significantly decreased by 86·0, 70·3 and 95·01%, while in vitro digestibility and absorbability increased by 8·7 and 18·9% respectively. Scanning electron microscopy (SEM) image of fermented soybean meal protein showed smaller aggregates and looser network than that of SBMP. Secondary structure examination of proteins revealed fermentation significantly decreased the content of β-sheet structure by 43·2% and increased the random coil structure by 59·9%. It is demonstrated that Bacillus fermentation improved the nutritional quality of SBM through degrading ANFs and changing the microstructure of SBMP.
Significance and Impact of the Study: There is limited information about the structural property changes of soybean protein during fermentation. In this study, physicochemical analysis of soybean meal protein showed evidence that the increase in in vitro digestibility and absorbability of fermented soybean meal reflected the decrease in β-conformation and destruction of original structure in soybean meal protein. The results directly gained the understanding of nutritional quality improvement of soybean meal by Bacillus fermentation, and supply the potential use of Bacillus siamensis for fermented soybean meal production.
(© 2017 The Society for Applied Microbiology.)
Databáze: MEDLINE
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