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大豆抗原蛋白既是大豆的主要营养成分,又是大豆抗营养因子的主要种类之一,是限制大豆蛋白源在食品及饲料行业广泛应用的关键因素。其中,大豆球蛋白(Glycinin)和β-伴大豆球蛋白(β-Conglycinin)是免疫原性最强的大豆蛋白。Gly-cinin具有较强的热稳定性,普通的热处理对其免疫原性的灭活能力较小。Glycinin在鱼类饲料中含量过高,会引起鱼类肠道损伤,消化酶活力降低,生长缓慢,甚至死亡。文中简要介绍了大豆抗原蛋白Glycinin的理化性质、识别检测方法及对鱼类健康的影响,并对该领域的研究方向进行了探讨与展望,旨在为大豆抗原蛋白的加工去除及合理开发利用大豆蛋白源提供依据。
Soybean antigen protein is not only the main nutrient component of soybean, but also one of the main anti-nutritional factors of soybeans. It is the key factor to limit the wide application of soy protein source in the food and feed industry. Among them, glycinin and β-conglycinin are the most immunogenic soy protein. Gly-cinin has strong thermal stability, the heat treatment of ordinary immunocompetence less inactivation. Glycinin in fish feed is too high, can cause fish intestinal damage, digestive enzyme activity decreased, slow growth, and even death. In this paper, the physical and chemical properties, identification and detection methods of Glycinin and the effects on the health of fish are briefly introduced. The research directions in this field are also explored and prospected. The aim is to remove the soybean protein and to develop and utilize soybean Protein sources provide the basis.