豆粕酶解工艺中常用酶制剂的酶学性质研究进展

doi:10.19586/j.2095-2341.2025.0055

生物技术进展 ›› 2025, Vol. 15 ›› Issue (4): 573-586.DOI: 10.19586/j.2095-2341.2025.0055

• 进展评述 • 上一篇

豆粕酶解工艺中常用酶制剂的酶学性质研究进展

刘闯¹^,²(), 马建爽², 柏映国², 黄火清², 涂涛², 于会民², 刘宁¹(), 王苑²()

^1.河南科技大学动物科技学院，河南洛阳 471023
^2.中国农业科学院北京畜牧兽医研究所，北京 100193

收稿日期:2025-04-29 接受日期:2025-06-03 出版日期:2025-07-25 发布日期:2025-09-08
通讯作者: 刘宁,王苑
作者简介:刘闯 E-mail: liuchuang20252025@163.com
基金资助:
国家重点研发计划项目(2021YFD1300205);国家肉鸡产业技术体系项目(CARS-41)

Research Progress on the Enzymatic Properties of Common Enzyme Preparations in Soybean Meal Enzyme Hydrolysis Processes

Chuang LIU¹^,²(), Jianshuang MA², Yingguo BAI², Huoqing HUANG², Tao TU², Huimin YU², Ning LIU¹(), Yuan WANG²()

^1.College of Animal Science and Technology，Henan University of Science and Technology，Henan Luoyang 471023，China
^2.Institute of Animal Sciences，Chinese Academy of Agricultural Sciences，Beijing 100193，China

Received:2025-04-29 Accepted:2025-06-03 Online:2025-07-25 Published:2025-09-08
Contact: Ning LIU,Yuan WANG

摘要/Abstract

摘要：

豆粕作为重要的植物蛋白来源，在饲料和食品工业中应用广泛。然而，豆粕中抗营养因子（如抗原蛋白、非淀粉多糖等）的存在限制了其营养价值。酶解加工工艺是近年来新兴的一种改善豆粕营养价值的原料体外预处理方法，常用的酶制剂种类包括蛋白酶、纤维素酶、半乳糖苷酶等。总结了豆粕中抗营养因子的种类、不同的酶制剂及其作用机制、酶制剂的应用研究进展，旨在为豆粕酶解工艺中酶制剂的选择提供理论依据和技术参考。

关键词: 豆粕, 酶解, 抗营养因子, 酶制剂

Abstract:

Soybean meal serves as an important plant protein source widely utilized in feed and food industries. However， the presence of anti-nutritional factors （such as antigenic protein and non-starch polysaccharides） limits its nutritional value. Enzymatic hydrolysis has emerged as a novel in vitro pretreatment method to enhance the nutritional quality of soybean meal， with commonly used enzymes including proteases， cellulases， and galactosidases. The review systematically summarzied the types of anti nutritional factor in soybean meal， different enzyme preparations and their mechanisms of action， and the research process on the application of enzyme preparations， aiming to provide theoretical foundations and technical references for enzyme selection in soybean meal enzymatic hydrolysis processes.

Key words: soybean meal, enzymolysis, antinutritional factors, enzyme preparations

中图分类号:

Q814.4

刘闯, 马建爽, 柏映国, 黄火清, 涂涛, 于会民, 刘宁, 王苑. 豆粕酶解工艺中常用酶制剂的酶学性质研究进展[J]. 生物技术进展, 2025, 15(4): 573-586.

Chuang LIU, Jianshuang MA, Yingguo BAI, Huoqing HUANG, Tao TU, Huimin YU, Ning LIU, Yuan WANG. Research Progress on the Enzymatic Properties of Common Enzyme Preparations in Soybean Meal Enzyme Hydrolysis Processes[J]. Current Biotechnology, 2025, 15(4): 573-586.

图/表 8

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样品名称	大豆球蛋白/（mg·g^-1）	β-伴大豆球蛋白/（mg·g^-1）	水苏糖/（mg·g^-1 ）
酶解豆粕	0.13~62.78	1.74~53.54	0.40~34.52
普通豆粕	58.90~204.30	42.80~185.80	16.59~48.67

样品名称	大豆球蛋白/（mg·g^-1）	β-伴大豆球蛋白/（mg·g^-1）	水苏糖/（mg·g^-1 ）
酶解豆粕	0.13~62.78	1.74~53.54	0.40~34.52
普通豆粕	58.90~204.30	42.80~185.80	16.59~48.67

名称	来源	种类	底物偏好性	最适pH/耐受pH	pH耐受时间	最适温度/耐受温度/℃	高温耐受时间	参考文献
胰凝乳蛋白酶	金黄色葡萄球菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	8.5/5.0~10.0	100 h	40/40~60	5 h	[18]
胰凝乳蛋白酶	日本鳗鲡	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	8.0/4.5~11.0	30 min	40/30	60 min	[19]
胰蛋白酶	动物（胰腺）	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	7.5-8.5/7.0-9.0	ND	37~40/30~45	ND	[20-21]
弹性蛋白酶	黑曲霉	丝氨酸蛋白酶	作用于小侧链疏水氨基酸（如丙氨酸、缬氨酸、亮氨酸）的羧基端肽键，尤其适合切割弹性蛋白等富含此类氨基酸的底物	ND	ND	ND	ND	[22]
弹性蛋白酶	黄曲霉	丝氨酸蛋白酶
弹性蛋白酶	猪胰脏	丝氨酸蛋白酶
弹性蛋白酶	地衣芽孢杆菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	7.4/ND	ND	55/ND	ND	[23]
弹性蛋白酶	短芽孢杆菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	9.5/7.0~11.5	1 h	20/40~50	1 h	[24]
弹性蛋白酶	铜绿假单胞菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	7.4/3.0~5.0	4 h	28~37/28~37	3 h	[25]
枯草杆菌蛋白酶	枯草杆菌	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	7.0/6.0~8.0	12 h	60~70/20~40	1 h	[26]
SPRK蛋白酶 K	沙雷氏菌	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	10.5/ND	24 h	70/70	19 min	[27]
AQUI蛋白酶 K	水生嗜热杆菌YT-1	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	ND	ND	80/70~80	30 min	[28]
TPRK蛋白酶 K	林伯氏白色念球菌	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	9.0/7.0~11.0	2 d	65/45~55	100 min	[29]
嗜热蛋白酶 Tth0724	极端嗜热细菌HB8	丝氨酸蛋白酶	疏水性/中性蛋白底物具有较强水解能力	7.0/ND	ND	70~80/80	150 min	[30]
胃蛋白酶	ND	天冬氨酸蛋白酶	疏水氨基酸（如苯丙氨酸、酪氨酸、亮氨酸、异亮氨酸）的氨基端肽键	2.0/2.0~5.0	1 h	60/55~70	30 min	[31]
胃蛋白酶	动物（胃）	天冬氨酸蛋白酶	疏水氨基酸（如苯丙氨酸、酪氨酸、亮氨酸、异亮氨酸）的氨基端肽键	2.0~3.0	1.5~4.0	37~40/ND	30 min	[20-21]
嗜热菌蛋白酶	嗜热解蛋白芽孢杆菌	金属蛋白酶	疏水性氨基酸（亮氨酸、苯丙氨酸）	7.0/ND	ND	70~80/80	150 min	[32]
嗜热菌蛋白酶	无氧芽胞杆菌属	金属蛋白酶	疏水氨基酸（如亮氨酸、异亮氨酸、缬氨酸、苯丙氨酸）的羧基端肽键，尤其偏好脂肪族疏水残基	7.0/ND	ND	55/ND	ND	[33]
组织蛋白酶L	牛胰脏	半胱氨酸蛋白酶	疏水氨基酸（如亮氨酸、苯丙氨酸）相邻的肽键有较高亲和力	6.5/3.0~8.0	1 h	40~50/40	1 h	[34]
组织蛋白酶L	虾肝胰腺	半胱氨酸蛋白酶	疏水氨基酸（如亮氨酸、苯丙氨酸）相邻的肽键有较高亲和力	5.5/5.5~6.5	30 min	35/4~30	30 min	[35]
组织蛋白酶B	红鳍东方鲀	半胱氨酸蛋白酶	ND	7.0~8.0/3.5~8.0	30 min	45~50/20~50	30 min	[36]
组织蛋白酶 L	红鳍东方鲀	半胱氨酸蛋白酶	ND	6.0~7.0/3.5~6.5	30 min	45~50/20~50	30 min	[36]
木瓜蛋白酶	木瓜乳汁	半胱氨酸蛋白酶	广谱水解，偏好疏水/芳香族氨基酸（苯丙氨酸、酪氨酸）及酰基转移反应	6.0~7.0/4.0~9.0	ND	40~60/≤60	30 min	[37]
木瓜蛋白酶	木瓜乳汁	半胱氨酸蛋白酶	广谱水解（偏好疏水/芳香族氨基酸）	7.0/5.0~9.0	ND	50/≤60	90 min	[38]

名称	来源	种类	底物偏好性	最适pH/耐受pH	pH耐受时间	最适温度/耐受温度/℃	高温耐受时间	参考文献
胰凝乳蛋白酶	金黄色葡萄球菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	8.5/5.0~10.0	100 h	40/40~60	5 h	[18]
胰凝乳蛋白酶	日本鳗鲡	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	8.0/4.5~11.0	30 min	40/30	60 min	[19]
胰蛋白酶	动物（胰腺）	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	7.5-8.5/7.0-9.0	ND	37~40/30~45	ND	[20-21]
弹性蛋白酶	黑曲霉	丝氨酸蛋白酶	作用于小侧链疏水氨基酸（如丙氨酸、缬氨酸、亮氨酸）的羧基端肽键，尤其适合切割弹性蛋白等富含此类氨基酸的底物	ND	ND	ND	ND	[22]
弹性蛋白酶	黄曲霉	丝氨酸蛋白酶
弹性蛋白酶	猪胰脏	丝氨酸蛋白酶
弹性蛋白酶	地衣芽孢杆菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	7.4/ND	ND	55/ND	ND	[23]
弹性蛋白酶	短芽孢杆菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	9.5/7.0~11.5	1 h	20/40~50	1 h	[24]
弹性蛋白酶	铜绿假单胞菌	丝氨酸蛋白酶	疏水性芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）	7.4/3.0~5.0	4 h	28~37/28~37	3 h	[25]
枯草杆菌蛋白酶	枯草杆菌	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	7.0/6.0~8.0	12 h	60~70/20~40	1 h	[26]
SPRK蛋白酶 K	沙雷氏菌	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	10.5/ND	24 h	70/70	19 min	[27]
AQUI蛋白酶 K	水生嗜热杆菌YT-1	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	ND	ND	80/70~80	30 min	[28]
TPRK蛋白酶 K	林伯氏白色念球菌	丝氨酸蛋白酶	对疏水氨基酸（如亮氨酸、异亮氨酸）附近的肽键有较高活性	9.0/7.0~11.0	2 d	65/45~55	100 min	[29]
嗜热蛋白酶 Tth0724	极端嗜热细菌HB8	丝氨酸蛋白酶	疏水性/中性蛋白底物具有较强水解能力	7.0/ND	ND	70~80/80	150 min	[30]
胃蛋白酶	ND	天冬氨酸蛋白酶	疏水氨基酸（如苯丙氨酸、酪氨酸、亮氨酸、异亮氨酸）的氨基端肽键	2.0/2.0~5.0	1 h	60/55~70	30 min	[31]
胃蛋白酶	动物（胃）	天冬氨酸蛋白酶	疏水氨基酸（如苯丙氨酸、酪氨酸、亮氨酸、异亮氨酸）的氨基端肽键	2.0~3.0	1.5~4.0	37~40/ND	30 min	[20-21]
嗜热菌蛋白酶	嗜热解蛋白芽孢杆菌	金属蛋白酶	疏水性氨基酸（亮氨酸、苯丙氨酸）	7.0/ND	ND	70~80/80	150 min	[32]
嗜热菌蛋白酶	无氧芽胞杆菌属	金属蛋白酶	疏水氨基酸（如亮氨酸、异亮氨酸、缬氨酸、苯丙氨酸）的羧基端肽键，尤其偏好脂肪族疏水残基	7.0/ND	ND	55/ND	ND	[33]
组织蛋白酶L	牛胰脏	半胱氨酸蛋白酶	疏水氨基酸（如亮氨酸、苯丙氨酸）相邻的肽键有较高亲和力	6.5/3.0~8.0	1 h	40~50/40	1 h	[34]
组织蛋白酶L	虾肝胰腺	半胱氨酸蛋白酶	疏水氨基酸（如亮氨酸、苯丙氨酸）相邻的肽键有较高亲和力	5.5/5.5~6.5	30 min	35/4~30	30 min	[35]
组织蛋白酶B	红鳍东方鲀	半胱氨酸蛋白酶	ND	7.0~8.0/3.5~8.0	30 min	45~50/20~50	30 min	[36]
组织蛋白酶 L	红鳍东方鲀	半胱氨酸蛋白酶	ND	6.0~7.0/3.5~6.5	30 min	45~50/20~50	30 min	[36]
木瓜蛋白酶	木瓜乳汁	半胱氨酸蛋白酶	广谱水解，偏好疏水/芳香族氨基酸（苯丙氨酸、酪氨酸）及酰基转移反应	6.0~7.0/4.0~9.0	ND	40~60/≤60	30 min	[37]
木瓜蛋白酶	木瓜乳汁	半胱氨酸蛋白酶	广谱水解（偏好疏水/芳香族氨基酸）	7.0/5.0~9.0	ND	50/≤60	90 min	[38]

类别	氨基酸组成	β-伴大豆球蛋白含量/%	氨基酸总和/%	大豆球蛋白含量/%	氨基酸总和/%
疏水	A（丙氨酸）	4.80	41.16	5.42	43.38
	F（苯丙氨酸）	5.25		4.32
	I（异亮氨酸）	5.10		4.49
	L（亮氨酸）	8.96		7.97
	M（甲硫氨酸）	0.61		0.98
	P（脯氨酸）	5.88		6.24
	V（缬氨酸）	5.27		6.23
	G（甘氨酸）	4.94		6.92
	W（色氨酸）	0.35		0.81
带电荷	D（天冬氨酸）	4.50	30.61	4.29	26.91
	E（谷氨酸）	11.20		9.08
	K（赖氨酸）	5.68		4.82
	R（精氨酸）	7.09		6.48
	H（组氨酸）	2.18		2.24
带羟基	S（丝氨酸）	7.43	12.39	7.20	13.3
	T（苏氨酸）	2.43		3.54
	Y（酪氨酸）	2.53		2.56
带苯环	F（苯丙氨酸）	5.25	8.13	4.32	7.69
	W（色氨酸）	0.35		0.81
	Y（酪氨酸）	2.53		2.56

豆粕酶解工艺中常用酶制剂的酶学性质研究进展

Research Progress on the Enzymatic Properties of Common Enzyme Preparations in Soybean Meal Enzyme Hydrolysis Processes

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来源	底物	最适pH/耐受pH	pH耐受时间	最适温度/耐受温度/℃	高温耐受时间	酶活/(U·mg^-1)	参考文献
植物乳杆菌MTCC 5422	棉子糖	5.8/4.8~6.2	12 h	45/55	30 min	12.0	[43]
莱氏篮状菌JCM12802	pNPGal	4.0/3.0~11.0	1 h	70/65	1 h	389.8	[44]
链球菌S1	pNPG	6.5/7.5~10.0	ND	50/40	1 h	508.3	[45]
弯曲乳杆菌R08	水苏糖	6.5~7.0/6.5~10.5	ND	37/30~50	3 h	2.7	[46]
费氏新萨托菌P1	pNPGal	4.5/2.0~12.0	1 h	60~70/60	10 min	449.5	[47]
黑曲霉变种 RM48	pNPGal	4.5/3.5~6.0	1 h	60/40	ND	5 618.0	[48]
酵母菌	pNPGal	4.0/ND	ND	70/70	15 min	100.0	[49]
费氏新萨托菌P1	pNPGal	4.5/3.0~10.0	15 min	60~70/70	15 min	423.0	[47]
双孢霉MEY-1	pNPGal	3.5/2.2~8.0	60 min	55/65	60 min	612.9	[50]
巨大芽孢杆菌	pNPGal	5.0/4.0~9.0	60 min	50/55	30 min	303.0	[51]
灰绿青霉	半乳寡糖	5.0/4.0~6.0	3 h	65/60	3 h	296.0	[52]

来源	底物	最适pH/耐受pH	pH耐受时间	最适温度/耐受温度/℃	高温耐受时间	酶活/(U·mL^-1)	参考文献
草酸青霉	CMC-Na	7.0/5.0~9.0	72 h	28/24~32	72 h	74.1	[57]
点斑嗜菌霉	CMC-Na	5.5/4.0~9.0	1 h(52% 以上)	55/80	15 min	105.6	[58]
贝莱斯芽孢杆菌	CMC-Na	5.5~6.5/4.0~9.5	ND	50/30~60	ND	125.9	[59]
地衣芽孢杆菌	CMC-Na	7.0/5.5~7.5	ND	37/28~45	ND	181.2	[60]
解脂耶氏酵母菌	CMC-Na	6.0/3.0~7.0	72 h	30/30~39	72 h	1.3	[61]
棘孢木霉	蛋白胨	4.0/3.5~5.0	24 h	50/45~55	30 min	2.8	[62]
枯草芽孢杆菌	蛋白胨	6.1/5.5~6.6	96 h	37/34~40	96 h	222.0	[63]
白耙齿菌和栓孔菌	乳糖	6.0/4.0~8.0	4 d	28/24~32	4 d	112.1	[64]
枯草芽孢杆菌	CMC-Na	6.0/5.0~7.5	2 d	37/30~40	2 d	39.0	[65]
解淀粉芽孢杆菌植物亚种	CMC-Na	7.0/3.0~11.0	60 h	37/33~41	60 h	21.0	[66]
贝莱斯芽孢杆菌	CMC-Na	5.26/ND	6 d	34.73/ND	6 d	233.5	[67]

来源	底物	最适pH/耐受pH	pH耐受时间	最适温度/耐受温度/℃	高温耐受时间	酶活/（U·mL^-1）	参考文献
微小杆菌属	水杨苷	6-7/5.0~8.0	1 h	50~55/<50	1 h	ND	[70]
枯草芽孢杆菌	水杨苷	6.5/4.0~7.5	24 h	60/40-65	1 h	4.9	[71]
酿酒酵母	p-NPG	5.0/ND	10 min	50/ND	10 min	51.4	[72]
多粘芽孢杆菌	p-NPG	7.0/ND	10 min	37/ND	10 min	24.7	[73]
木薯块根	p-NPG	7.0/6.0~8.0	24 h	40/ND	48 h(73.01%)	1.1	[74]
米曲霉	水杨素	4.5/4.0~6.0	1 h	55/30~50	1 h	40.8	[75]
大豆	大豆异黄酮糖苷	5.0/5.0~7.0	24 h	45/<40	ND	2.2	[76]
芽枝霉菌	七叶苷	5.0/4.0~9.0	ND	ND/<60	ND	7.2	[77]
毕赤酵母属	p-NPG	5.0/ND	15 min	30/ND	72 h	276.1	[78]
黑曲霉	人参皂苷-Rg3	5.0/3.0~7.0	18 h	40/30~50	ND	ND	[79]
曲霉菌	p-NPG	5.0/3.0~7.0	24 h	50/20~80	4 h	1 066.0	[80]

来源	底物	最适pH/耐受pH	pH耐受时间	最适温度/耐受温度/℃	高温耐受时间	酶活/(U·mL^-1)	参考文献
重组嗜酸乳杆菌	甘露聚糖	5.5/5.0~7.0	ND	55/50~60	ND	353.0	[82]
枯草芽孢杆菌	刺槐豆胶	6.0/5.5~7.0	ND	37/20~50	ND	15 265.0	[83]
重组豆曲霉 AsT1	咖啡提取物	5.0/3.0~7.0	ND	40/40~60	ND	180.0	[84]
重组米曲霉 MTCC 1846	角豆粉	5.0/3.0~7.0	4 h	60/30~90	ND	43.4	[85]
宇佐美曲霉	魔芋粉	5.0~8.0	ND	31/25~34	ND	3 362.0	[86]
地衣芽孢杆菌	角豆胶	5.0/4.0~6.0	ND	60/50~65	ND	ND	[87]
枯草芽孢杆菌 SA-22	魔芋粉	6.5/5.0~10.0	ND	70/50~70	4 h	ND	[88]
芽孢杆菌 M50	魔芋粉	6.0/5.0~7.0	4 h	50/25~65	15 min	330.0	[89]
枯草芽孢杆菌 CY S4	魔芋胶	7.0/5.0~11.0	2 h	60/20~60	3 h	11.0	[90]
类芽孢杆菌 LLZ1	角豆胶	7.0	ND	50/ND	ND	39.1	[91]
地衣芽孢杆菌HDYM-04	魔芋粉	8.0	ND	37/ND	ND	4 890.0	[92]
酸乳酸片球菌 M17	刺槐豆胶	6.0/2.0~9.0	ND	60/30~80	ND	78.7	[93]

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