Effects of microbial and enzyme co-treatment on protein quality of cottonseed meal
LI Zhong-xuan
WEI Jia
LI Zhi-cheng
LIU Jun
MAO Xiang
ZHAO Qi-kai
WANG Feng-qing
LI Li
Abstract：The experiment aimed to investigate the impact of microbial and enzymatic co-treatment on the protein quality of cottonseed meal.The trial involved fermenting cottonseed meal with Enterococcus faecium E.and Aspergillus oryzae M1,and then screening exogenous proteases through single-factor trials.Response surface methodology was used to optimize and validate the addition of proteases,enzymatic hydrolysis time,and temperature,with the goal of reducing free gossypol content in cottonseed meal while enhancing its protein quality.The results showed that compared to untreated cottonseed meal,after fermentation with microbial and enzymatic,and the addition of a composite protease(a mixture of acid protease and trypsin in a 1:1 ratio)at 2 x 104 U/g,with enzymatic hydrolysis at 45 ℃ for 24 hours,the content of free gossypol in the enzymatically hydrolyzed and fermented cottonseed meal was reduced to 53.03 mg/kg,with a degradation rate of 96.13％.The crude protein and acid-soluble protein content in the enzymatically hydrolyzed and fermented cottonseed meal reached 56.54％and 37.73％,respectively.The study indicates that fermentation of cottonseed meal can improve the quality of cottonseed protein and significantly reduce the content of free gossypol,providing a reference for the application of cottonseed meal.
Keywords：cottonseed mealfree gossypolmicrobial and enzymatic co-treatmentacid-soluble protein
Publication Date：2024-12-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 107-112 )