1. He aha ka protein soy mea kanu

Aia ma kahi o 36% ka protein i loko o ka soybeans holoʻokoʻa. Ma hope o ka unuhi ʻana i ka ʻaila, aia i loko o ka palaoa soybean i koe he 43-48% ka protein, ʻo ia ka mea e hoʻohana nui ʻia ai ka protein mea kanu ma ka honua. I ka hoʻohuihui ʻana i ka meaʻai hānai, ʻo ka "protein soy mea kanu" ʻo ia hoʻi kahi ʻohana o nā huahana.

E kāhea iā SUSTAR no ka loaʻa ʻana o ka ʻōlelo aʻoaʻo loea

Papa 1 Nā huahana protein soy maʻamau i hana ʻia mai nā mea kanu

ʻAno huahana	Protein maʻamau	Nā memo
ʻAi soya	43–48%	ʻO ka huahana ʻaoʻao o ka unuhi ʻana i ka ʻaila soya; ke koho maʻamau, ke kumukūʻai haʻahaʻa loa
ʻO ka soya momona piha i hoʻopuka ʻia	ma kahi o 35%	Hoʻopuka ʻia nā pīni holoʻokoʻa i ka mahana kiʻekiʻe, mālama ʻia ka ʻaila
Protein mea kanu i hoʻomoʻa ʻia	50–55%	ʻO ka palaoa soya i hoʻoulu ʻia e nā microorganism; ua hoʻoheheʻe mua ʻia ka protein
ʻO ka protein soy i hoʻoheheʻe ʻia e ka enzymatically	50–55%	Nā protease i hoʻohana ʻia e wāwahi i nā antigens a me nā molekala protein nui
Hoʻohuihui ʻia ka protein soy	ma luna o 65%	Ua holoi ʻia nā kō hiki ke hoʻoheheʻe ʻia; ua hoʻohuihui ʻia ka protein

Hoʻohana ʻia ka protein soy i kēlā nui no ka mea he maikaʻi kona ʻano amino acid - kiʻekiʻe ka lysine, kahi e hoʻopiha ai i ka hemahema o ka kulina. No laila, ua lilo ka "Corn me ka soybean meal" i hui pū ʻia me ka meaʻai maʻamau ma ka honua holoʻokoʻa. Nui nō hoʻi ka lako a paʻa nā kumukūʻai, a ʻaʻole like me ka palaoa iʻa, ʻaʻohe ona pilikia o nā amines biogenic a i ʻole nā microorganism pathogenic.

Akā, loaʻa mai ka palaoa soya mai kahi hua, a pale aku kahi hua iā ia iho. ʻO kēlā ʻōnaehana pale ka mea a mākou e kapa nei he mau mea anti-nutritional (ANFs).

2. ʻEkolu mau hui o nā mea kūʻē i ka meaʻai, kēlā me kēia me kona lua ponoʻī

2.1 Mea hoʻopaʻa trypsin (TIA) - hoʻohaʻahaʻa ia i ka ʻai holoʻokoʻa

ʻO Trypsin ka enzyme nui o ka holoholona e hoʻoheheʻe ana i ka protein. Hoʻopau ka TIA i kāna hana, a ʻaʻole i kaupalena ʻia ka hopena i ka protein soy: ua huki ʻia ka digestibility o kēlā me kēia kumu protein i ka meaʻai, me ka ʻai iʻa pipiʻi. Hele ka protein i hoʻoheheʻe ʻole ʻia i loko o ka hindgut, kahi e lilo ai ia i substrate no ka fermentation microbial a hana i ka ammonia a me nā amines e hoʻolohi i ka ulu ʻana.

2.2 Nā protein antigenic (glycinin a me beta-conglycinin) - kahi pane aleri

Hana kēia mau protein mālama ʻelua ma ke ʻano he mau mea hoʻonāukiuki i nā holoholona ʻōpio. Hoʻopōʻino lākou i ka epithelium ʻōpū a hoʻoulu i ke kaumaha oxidative a me ka mumū, kahi e hōʻike ʻia ma ke ʻano he diarrhea, ka hoʻemi ʻana i ka ʻai ʻana i ka meaʻai a me ka ulu ʻana. ʻO ka hapa nui o ka "soybean meal diarrhea" ma hope o ka weaning i nā puaʻa e hoʻi ana iā lākou.

2.3 Oligosaccharides (stachyose a me raffinose) — pilikia ma nā ʻaoʻao ʻelua

ʻAʻohe alpha-galactosidase i nā puaʻa a me nā ʻōpae a ʻaʻole hiki iā lākou ke hoʻoheheʻe i kēia mau oligosaccharides, kahi e hoʻoulu ai i ʻelua mau pilikia. ʻO ka mea mua, hiki lākou i ka ʻōpū hope a hoʻoulu ʻia e ka bacteria, e hana ana i ke kinoea a hoʻonui i ka pilikia o ka maʻi diarrhea. ʻO ka lua, hana lākou i kahi hopena osmotic i loko o ka ʻōpū liʻiliʻi, e huki ana i ka wai i loko o ka lumen; piʻi ka nui o ka wai digesta, wikiwiki ka wikiwiki o ka hele ʻana, a hoʻokuʻu ʻia nā meaʻai ma mua o ka hiki ke omo ʻia, no laila e emi hou ana ka digestibility.

ʻO ka soy lectin kekahi hopohopo ʻē aʻe: hoʻopaʻa ia i ka villi ʻōpū a hōʻeha i ka mīkini, e hōʻemi ana i ka ʻili omo.

3. He pilikia i nānā ʻole ʻia: ʻaʻole kūlike ka palaoa soya ponoʻī

ʻElua mau pūʻulu o ka palaoa soya i kapa ʻia he 43% protein hiki ke ʻokoʻa loa i ka nui o ka ANF. He kūpono nā kumu:

• ʻOkoʻa nā ʻano soya, a pēlā nō hoʻi ko lākou mau pae ANF kūlohelohe.
• ʻOkoʻa ke kumu a me ke aniau, a ʻo nā kūlana ulu e pili ana i ka haku mele ʻana o ka hua.
• ʻOkoʻa ke kau ʻohiʻohi; ʻaʻole like ke kūlana o nā pīni hou a me nā pīni kahiko.
• ʻOkoʻa nā wili aila i ke kaʻina hana desolventising a me ka kaohi mahana. ʻO ka mālama wela ʻole e waiho i nā ANF i hoʻopau piha ʻole ʻia, ʻoiai ʻo ka wela nui e hoʻoulu ai i ka hopena Maillard a hoʻopaʻa i ka lysine.

I ka hana maoli, ʻo ia hoʻi, hiki i kahi meaʻai meaʻai ke hahai i ka pepa hoʻohui like a loaʻa nō hoʻi kahi ʻano digestibility ʻokoʻa me kēlā me kēia pūʻulu. Me he mea lā he pilikia hoʻohui; aia ke kumu kumu i ka mea maka. No laila, no ka meaʻai holoholona ʻōpio, he mea nui ke kūlike o ka mea maka e like me kāna kikoʻī meaʻai.

E kāhea iā SUSTAR no ka loaʻa ʻana o ka ʻōlelo aʻoaʻo loea

No ke aha i hiki ʻole ai i nā holoholona ʻōpio ke hoʻomanawanui

ʻO ka hoʻōki ʻana i ka waiū — a, i ka mahi ʻai ʻana i ka wai, ka hoʻoili ʻana i loko a me ka lawe ʻana — he mea hoʻopilikia nui ia. Hoʻokaʻawale ʻia kahi puaʻa mai ka puaʻa wahine, hoʻololi koke ʻia mai ka waiū i kahi meaʻai paʻa i kūkulu ʻia ma luna o nā mea kanu, a hui pū ʻia me nā ʻōpū i kamaʻāina ʻole. I kēia manawa pono, ʻaʻole i oʻo pono kāna ʻōnaehana enzyme digestive: aia ka pepsin a me ka trypsin secretion ma nā pae haʻahaʻa loa o ke kaʻina hana holoʻokoʻa.

ʻO ka nāwaliwali loa o ka hiki ke hoʻoheheʻe ʻana ma kekahi ʻaoʻao, ʻo ia ka mea maka waiwai nui loa i ka ANF ma kekahi ʻaoʻao - ʻo ia ke kumu nui e pono ai ke kaupalena ʻia ka hoʻokomo ʻana o ka palaoa soybean i nā meaʻai no nā puaʻa, nā ʻōpae post-larvae a me nā iʻa palai. I kēia pae, ʻo kēlā me kēia mea hoʻohui e hoʻohui i ka ukana ʻōpū e hoʻonui ʻia kona kumukūʻai ma o ka wā ulu holoʻokoʻa.

5. ʻEhā mau ala e hoʻomaikaʻi ai i ka protein soy

Papa 2 Hoʻohālikelike o nā ala hana nui o ka protein soy

Kaʻina Hana	Hopena	Palena
Ka mālama wela	Hoʻopau i ka mea hoʻopaʻa trypsin a me ka lectin	Hoʻoulu ka mahana nui i ka hopena Maillard, e hoʻohaʻahaʻa ana i ka digestibility.
Hoʻopuka ʻana	Wehe i ka protein poepoe paʻa i loko o kahi ʻano fibrous wehe, e hoʻonui ana i nā wahi hoʻopaʻa enzyme	ʻAʻole hiki ke wehe i nā oligosaccharides a i ʻole nā protein antigenic ma kāna iho
ʻO ka hydrolysis enzymatic	ʻO ka ʻokiʻoki i kuhikuhi ʻia o nā molekala protein nui a me nā antigens, e hua mai ana i nā peptides liʻiliʻi	ʻAʻole hoʻopuka i nā ʻāpana hana hou aʻe
Hoʻomoʻa ʻana	Hoʻohaʻahaʻa nā microorganism i nā antigens a me nā oligosaccharides ʻoiai e hana ana i ka protein microbial, nā peptides liʻiliʻi, nā nucleotides, beta-glucan a me nā mannan-oligosaccharides.	Pono ka kaohi koʻikoʻi o ke ʻano a me nā kūlana fermentation

ʻO ka hydrolysis enzymatic a me ka fermentation nā ala ʻenehana nui ʻelua i kēia lā. ʻO ka ʻokoʻa kēia: hoʻokaʻawale ka hydrolysis - wehe ia i ka mea ʻino. Hoʻokaʻawale ka fermentation a hoʻohui - ʻoiai e wehe ana i nā ANF, hāʻawi pū ka metabolism microbial i kahi hoʻonohonoho o nā probiotic a me nā mea hana pale.

Pono e hoʻomaopopo ʻia he pilikia kūlike ko ka fermentation. ʻO kahi ʻano i hoʻolaʻa ʻole ʻia, kahi mahana fermentation e loli mau ana a i ʻole ka haumia i loko o ka hale hana e hana i nā ʻokoʻa o ka batch-to-batch. No laila, ʻo ka hoʻoholo ʻana i kahi huahana protein fermented ʻo ia hoʻi ka nānā ʻana ma mua o nā helu ma kahi hōʻike hoʻāʻo ʻaoʻao ʻekolu inā ua hana mau ʻia, ma lalo o nā kūlana i kāohi ʻia, me kahi ʻano paʻa a me kahi kaʻina hana automated.

6. Hōʻuluʻulu Manaʻo

ʻAʻole i lilo ka protein soy i nīnau no ka hiki ke hoʻohana ʻia, akā no ka lōʻihi o ka hana ʻana ma mua o ka palekana e hānai i nā holoholona ʻōpio. ʻEkolu mau kūlana i manaʻo ʻia i ka loiloi ʻana i kahi mea hoʻohui protein soy:

1. Pehea ka mamao i hoʻemi ʻia ai nā mea anti-nutritional - trypsin inhibitor, antigenic protein a me oligosaccharides ma ke ʻano kūikawā, i kākoʻo ʻia e ka ʻikepili hoʻāʻo ʻaoʻao ʻekolu.

2. Pehea ke kiʻekiʻe o ka hiki ke hoʻoheheʻe ʻia - inā ua hoʻololi ʻia ke ʻano o ka protein i kahi ʻano maʻalahi ke hoʻoheheʻe ʻia.

3. Pehea ke kūlike ma waena o nā ʻāpana - inā ua kāohi ʻia ke kaʻina hana a hiki ke hahai piha ʻia ka maikaʻi.

E pili ana iā Sustar PeptiMax

ʻO Sustar PeptiMax kahi protein soy hana digestible kiʻekiʻe i hoʻomohala ʻia a puni nā pae ʻekolu i luna. Hoʻohana ʻia ka palaoa soy premium ma ke ʻano he substrate a hana ʻia ma o ka hoʻomaʻamaʻa wela kiʻekiʻe, ka saccharification enzymatic, ka fermentation aerobic hohonu me Saccharomyces cerevisiae, extrusion a me ka hoʻomaloʻo wela haʻahaʻa.

Nā hopena hoʻāʻo ʻaoʻao ʻekolu: protein maka ma 55% a i ʻole ma luna, pepsin digestibility ma 95% a i ʻole ma luna, ʻaʻole i ʻike ʻia ka trypsin inhibitor a me ka lectin, stachyose me ka raffinose me ka sucrose ma lalo o 0.50%, protein antigenic ma 2% a i ʻole ma lalo.

Hoʻokō ʻia ka fermentation me kahi kānana i hoʻolaʻa ʻia i loko o kahi hale hana maʻemaʻe i kāohi ʻia e ka mahana ma kahi laina hana piha piha, kahi e hoʻopaʻa ai i ke kūlike o ka batch-to-batch me ka hiki ke hahai ʻia ke ʻano piha. Loaʻa pū ka huahana i nā cell hū ola, beta-glucan, mannan-oligosaccharides a me nā nucleotides, e hoʻohui ana i ka waiwai o kahi kumu protein mea kanu me kahi moʻomeheu hū hana.

Manaʻo ʻia no ka hānai puaʻa ma 3-5% a no ka hānai aquaculture premium no ka ʻōpae, grouper a me ke kai bass ma 3-5%.

ʻO Sustar PeptiMax®

ʻO ka protein soy hana kiʻekiʻe-Digestibility

ʻO ka Protein Mea kanu i hoʻoulu ʻia me ka protein kiʻekiʻe · Moʻomeheu Hū Hana

ʻO ka Protein Mea kanu i hoʻoulu ʻia me ka ʻai kiʻekiʻe - He koho kūpono no ke kumukūʻai no ka ʻai iʻa, ka yeast hydrolysate, a meKūlana kiʻekiʻeNā Protein Mea kanu i hoʻoulu ʻia