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The hydrolysation of protein in raw and autoclaved soya bean meals by a microbial protease

Published online by Cambridge University Press:  05 November 2021

J.D. Beal ,
PH. Brooks  and
H. Schulze
J.D. Beal
Affiliation:
University of Plymouth, Food & Land Use , Seale-Hayne, Newton Abbot, TQ12 6NQ, UK
PH. Brooks
Affiliation:
University of Plymouth, Food & Land Use , Seale-Hayne, Newton Abbot, TQ12 6NQ, UK
H. Schulze
Affiliation:
Finnfeeds International, Market House, Aylesbury court, High street, Marlborough, Wiltshire SN8 1AA, UK
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Extract

The large storage proteins of soya bean, glycinin and pconglycinin are relatively indigestible in their native state. Even when partially denatured by heat treatments these proteins may not be utilised fully by young pigs. Glycinin in particular has been implicated in causing immune hypersensitivity reactions that can lead to gut damage. Partial hydrolysis of these large proteins may increase their digestibility and improve the nutritional value of both raw and heat treated soya bean meals. The increased protein digestibility in humans of fermented soya foods compared with soya bean flour has been attributed to partial proteolysis by microbial proteases produced by the fermenting organisms. The objective of this study was to assess the proteolytic action of a microbial protease P#4 (Finnfeeds International Marlborough) on raw and autoclaved soya with a view to its inclusion into liquid diets for grower/finisher pigs.

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Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 167
Copyright
Copyright © The British Society of Animal Science 1998

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