[目的]探索鱼类内源酶系对豆粕中大豆抗原蛋白的降解效果,为建立鱼内脏改性豆粕体系提供理论依据.[方法]采用SDSPAGE电泳分析方法初步考察了初始pH、前处理条件、鱼类品种对鱼类内源复合酶系对豆粕中大豆抗原蛋白降解的影响.[结果]在50℃酶解温度下,初始pH 4.0条件下酶解效果最佳,其次为初始自然pH条件,初始中性和碱性条件下酶解效果不佳；加热前处理对酶解过程有明显促进作用,80～100℃范围内,随前处理温度升高,对酶解的促进逐渐加强；在自然pH环境及50℃酶解温度条件下,带鱼内源消化酶系酶解豆粕的效果明显比花鲢和鳗鱼内源酶系酶解豆粕的效果强,其中鳗鱼内源酶系的酶解作用相对较弱.[结论]研究显示,鱼类内源消化酶是一种潜在的豆粕抗营养因子改性酶原料.%[Objective] To explore the effect of fish endogenous enzymes on degrading soybean antigen protein, so as to provide theoretical basis for the modification of soybean meal by fish viscera. [ Method] The SDS-FAGE was adopted to observe the impart of initial pH, pretreat-ment conditions and fish species on the degradation of soybean antigen protein by fish endogenous enzymes. [ Result] Under 50 ℃ of temperature, the hydrolysis results were the best at 4.0 of initial pH, better at the natural initial pH, but the worst at neutral and alkali pH conditions; The pretreatment of heating accelerated the enzymatic hydrolysis remarkably with the rising pretreatment temperature in range of 80 -100℃. Under natural pH and 50 X. Temperature, the degradation effect of hairtail endogenous enzymes was better than that of spotted silver carp and eel endogenous enzymes, and that of eel endogenous enzymes was the weakest. [ Conclusion] Fish endogenous digestive enzymes are a type of potential materials for modifying the soybean meal.
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