摘要
以豆粕为研究材料，研究其在不同水分(13.89％、15.77％、17.66％)和不同温度(20℃、25℃、30℃、35℃)条件下的霉变规律，探索豆粕在霉变过程中豆粕的霉菌总数、水分、粗脂肪、粗蛋白、蛋白质溶解度、脲酶活性的变化，探讨了霉菌生长与豆粕的含水量、粗脂肪含量、粗蛋白质含量、蛋白质溶解度、脲酶活性△pH的关系。具体内容分为两个部分：
(一) 模拟霉变试验
本试验在湿度大于75％的条件下，温度分别为20±1℃、25±1℃、30±1℃、35±1℃的四个恒温培养箱中，对三种不同含水量(13.89％、15.77％、17.66％)豆粕进行发霉试验，按3×4因子水平设计，分12个组，每组设40袋密封包装的豆粕，研究霉菌增长与储藏时间、储藏温度和豆粕含水量的关系，以及豆粕起始含水量对霉菌增长的影响。结果表明，20—35℃是霉菌生长的较适宜温度：随着储藏时间的延长，豆粕在不断发生霉变，霉变程度逐渐加强。在模拟霉变过程中，霉菌总数随着储藏时间的延长而增加，霉菌的增长与储藏时间有较强的相关性(P＜0.1)；豆粕的起始含水率对发霉有显著影响(P＜0.1)，17.66％的起始水分对豆粕发霉程度与其他两组有显著差异(P＜0.05)；储藏温度与豆粕起始水分存在交互作用(P＜0.1)，15.77％、30℃组交互作用最强(P＜0.05)；随着霉菌增长，豆粕的含水率逐渐增加，并且霉菌总数和豆粕的含水量呈正相关线性关系(P＜0.05)。
(二) 霉变豆粕品质分析
本试验在湿度大于75％的条件下，温度分别为20±1℃、25±1℃、30±1℃、35±1℃的四个恒温培养箱中，对三种不同含水量(13.89％、15.77％、17.66％)豆粕进行发霉试验，按3×4因子水平设计，分12个组，每组设40袋密封包装的豆粕，研究霉菌增长对豆粕的粗脂肪含量、粗蛋白含量、蛋白质
华中农业大学加01硕士学位论文
霉变豆粕品质变化规律的研究
溶解度、脉酶活性△pH的关系。结果表明，随着霉菌生长不断加强，豆粕的蛋
白质溶解度在逐渐减少，霉菌增长与豆粕的蛋白质溶解度降低有较强的负线性
相关关系(P<0.05);随着霉菌生长不断加强，豆粕的粗脂肪含量在逐渐减少，
霉菌增长与豆粕粗脂肪含量的降低有较强的负相关性(P<0 .05);豆粕的粗蛋白
质的含量和脉酶活性指数△pH并没有受到霉菌生长的影响(P>0.1)。
总之，对十二种不同霉变条件下的豆粕样品研究分析得到，霉菌生长对豆
粕的含水量、粗脂肪含量和蛋白质溶解度有较大的影响(P<0.05)。
In this experiment, three group of Soybean meal with different moisture (13.89%, 15.77%, 17.66%) were used, to study the changes of molds, water content(WC), ether extract(EE), crude protein(CP), protein solubility(PS) and urease activity(UA) of soybean meal, and the relationship of the mould growth and WC, EE, CP, PS, U A of soybean meal. The article consists of two parts. Part 1: The experiment of moldy growth
Above 75% moisture, the Soybean meal were allotted to twelve treatments assigned in a 3 4 factorial arrangement of three moisture level (13.89%,15.77%,17.66%) and four temperature level(20 1 ,25 1 , 30 1 , 35 1 ) , the relationship of mould and storage time , temperature , moisture of Soybean meal were investigated. The results showed: When the time was going on, the molds of soybean meal were increasing. The relationship of the quantity increasement of the molds and the storage time was non-linear regression (p<0. 05) ; As the molds of soybean meal were increasing, the WC was increased. The relationship of the WC increasement and the quantity increasement of the molds was linear regression (p<0. 05); The suitable temperature of the moldy growth was from 20 to 35 . 17.66% moisture level had a significantly influenced on the molds change (p<0. 05) . Part 2:Study on the quality of moldy Soybean meal
Above 75% moisture, the Soybean meal were allotted to twelve treatments assigned in a 3 4 factorial arrangement of three moisture level
(13.89%,15.77%,17.66%) and four temperature level(20 1 ,25 1 , 30 1 , 35 1 ) , It was measured and analyzed that the changes of molds ., water content(WC), ether extract(EE), crude protein(CP), protein solubility(PS) and urease activity(UA) of soybean meal. The result showed: As the molds of soybean meal was increasing, the PS were decreased. The relationship of the quantity of the molds and the PS reduce was linear regression (p<0. 05); As the molds of soybean meal was increasing, EE were decreased. The relationship of the quantity of the molds and the EE reduce was non-linear regression (p<0. 05); As the molds of soybean meal were increasing, the UA and CP were not significantly different (p>0. 1) .
In a conclusion, the quality of soybean meal was decreased as the molds growing ,and the relationship of the quantity of molds and the PS , EE reduce, the WC increasement of Soybean meal were linear regression respectively(P<0.05).
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