摘要
从饲料在调质过程中的调质参数、酶制剂种类和酶制剂的加入形式对酶活的变化规律进行了研究。结果表明:①调质过程中,酶活的损失随着温度、水分和时间的增加而加剧,而且,时间与酶活损失呈线性关系。调质参数对蛋白酶影响大于淀粉酶的影响。调质温度为60～90℃,蛋白酶损失率为1.8%～18.0%、淀粉酶损失率为0%～3.8%;当水分质量分数从15%增加至18%,蛋白酶活力损失率从7.3%增至18.0%,而淀粉酶活力损失率从0.5%增至6.1%;调质240 s后,淀粉酶、蛋白酶活力分别损失5.2%、26.1%;②在相同调质条件下,复合酶中蛋白酶损失率比单体蛋白酶要小;③在调质过程中,添加的酶制剂粉碎越细,损失率就越大,耐热性也越差。
This paper studied the influence of conditioning parameters, types of enzyme preparations and differ- ent ways of adding on the activity of feed enzyme preparation in the progress of conditioning. The results showed that ：①During the preparation process, the losses of enzyme activity are enhanced with the increase of temperature moisture and time, furthermore , time and the loss of enzyme activity exhibit a linear relationship. In addition, conditioning parameters showed more remarkable effect on the protease than amylase. When the condition temperature was 60 -90 ℃ ,the activity losses of protease and amylase were 1.8%- 18.0% and 0%- 3.8% , respectively; As the moisture content increased from 15 to 18% ,the activity loss of protease enzyme increased 7.3% to 18% ,while amylase increases from 0.5% to 6.1%. After 240 s of conditioning, the loss of protease and amylase were 5.2% and 26.1%, respectively. ②Under the same condition, the loss rate of protease in complex enzyme preparation was smaller than that in monomeric one ;③The smaller the particle enzyme added, the greater the loss rate and the worse the heat resistance.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第3期66-70,共5页
Journal of the Chinese Cereals and Oils Association
基金
浙江省国内科技合作与成果引进转化项目(2007d70SA450004)
关键词
饲料
酶制剂
调质
酶活
feed, enzyme preparations, condition, enzyme activity
