CN114656368A

CN114656368A - Method for increasing extraction rate of canavanine and degrading residual canavanine by using bean dreg enzyme preparation

Info

Publication number: CN114656368A
Application number: CN202210190888.4A
Authority: CN
Inventors: 陈育如; 甘甜; 刘兴剑; 冯志营; 高孟楠; 钱者东; 蔡淮宇; 黄和
Original assignee: Nanjing Normal University
Current assignee: Nanjing Normal University
Priority date: 2022-02-28
Filing date: 2022-02-28
Publication date: 2022-06-24
Anticipated expiration: 2042-02-28
Also published as: CN114656368B

Abstract

The invention discloses a method for increasing the extraction rate of canavanine and degrading residual canavanine by utilizing bean dregs enzyme preparation, which comprises the steps of mixing bean dregs with wheat bran, inoculating microorganisms for fermentation to obtain enzyme yeast of complex enzyme, adding leguminous plants for treatment, decomposing plant cell walls and pectin, releasing canavanine, separating the canavanine, extracting residues, adding canavanine decomposition enzyme and protease cultured by the bean dregs or enzyme-producing microorganisms, and degrading the canavanine to obtain a product; or pulverizing Leguminosae plant, inoculating microorganism for conversion, extracting canavanine, inoculating the residue to enzyme-producing microorganism for conversion, and obtaining the product. The invention provides an effective method for producing enzyme by using bean dregs with low cost, increasing the extraction rate of canavanine and reducing the amount of the canavanine in extracted residues, and the utilization rate of leguminous plant materials and the economic benefit and the environmental benefit of a processing process are improved by using the processing residues of leguminous plants.

Description

Method for increasing extraction rate of canavanine and degrading residual canavanine by using bean dreg enzyme preparation

Technical Field

The invention relates to a method for extracting canavanine, in particular to a method for increasing the extraction rate of the canavanine and degrading residual canavanine by utilizing bean dreg enzyme preparation.

Background

A large amount of bean dregs, bean pulp and other processing residues are produced in the bean processing process. Most of the materials containing high dietary fiber, protein and other nutritional ingredients are only used as coarse feed and the like at present, and the added value is very low (Yi le bin, He Ping, Liu Ding Li, and the like.

Canavalia maritima (Canavalia maritime), also known as Shuihou beans, belongs to the leguminous (Leguminosae) plant Canavalia, is a mangrove associated plant, and is widely distributed on coastal mudflats in China. Contains canavanine, phytohemagglutinin, protein, amino acids, carbohydrate, etc., wherein the carbohydrate contains monosaccharide, oligosaccharide, polysaccharide, starch, etc., wherein the canavanine is a functional compound with excellent anticancer activity, and the residue after extraction of the canavanine is desired to reduce the residual amount of the canavanine and the content of the anti-nutritional factor lectin, etc.

The phytohemagglutinin in the beans has obvious relaxation effect on cardiovascular smooth muscle; dietary fiber is beneficial to improving intestinal tract; wherein, flavonoids such as genistein and the like are beneficial to heart vessels and have good blood fat dissolving effect and the like (Zhongzhihua, Zhang Lei, Maxinhua, and the like, separation identification and activity evaluation of chemical components of canavalia knife bean [ J ]. Chinese oceanic, 2016, 35 (03): 31-36.).

Canavalia ensiformis, also known as upright Canavalia, known in English as Jack bean, native to southern Mexico, Peru, Brazil, and the West Indian Islands. The biological characteristics of the plant are that the plant grows upright for one year, the plant height is less than 1m, the stem is hairless, the three leaves are complex, and the leaf stalk is 8-12cm long. The petiole is complete in edge, is in a shape from a rectangular oval to an ellipse, has a flower-shaped inflorescence axillary, is sparse in growth, has a short pedicel, is butterfly-shaped, has large and flat pods, contains 10-14 seeds with different sizes, is white kidney-shaped, is flat and smooth, and has a hilum which accounts for 1/2 of the total length of the seeds. The content of the protein of the sword bean is higher, generally about 30 percent, the amino acid types in the protein are complete, and the content of the rest amino acids is basically consistent with that recommended by FAO/WHO except that the content of the sulfur-containing amino acids (methionine and cystine) is lower, so that the sword bean has higher nutritional value. However, the Canavalia gladiata protein contains some antinutritional factors, mainly hemagglutinin, trypsin inhibitor and the like, and the existence of the antinutritional factors seriously impairs the digestive absorption and bioavailability of the Canavalia gladiata protein, and limits the use of the Canavalia gladiata protein as edible plant protein and animal feed for human beings. (Zhujiangbiao, Wanghongxin, inactivation study of Setaria edulis lectin [ J ]. proceedings of Zhengzhou institute of engineering, 2002 (01): 89-93).

Canavalia cataria (Canavalia cataria) is a species of genus Canavalia of the family Leguminosae. Biennial, stout, herbaceous vine. The stem and branch are sparsely short and soft. Pinnate compound leaf has 3 lobules; small leaf support and callus shape; the leaves of the Holotrichia dioica are tiny and fall very early. The small leaf paper is oval, 6-10 cm long, 4-9 cm wide, sharp tip or round at the tip, wedge-shaped, truncated or round at the base, and white short hair with sparse veins on two sides; the leaf stalk is 3-8 cm long; the petiole is 5-6 mm long and is villous. 1-3 flowers are grown on each section of the rachis; the length of the flower stalk is 1-2 mm; the calyx is nearly bell-shaped, about 12 mm long, short and soft, the upper lip 2 has wide and round split teeth, far shorter than the calyx tube, and the lower lip 3 has smaller split teeth; the corolla is pink or nearly purple, the length is 2-2.5 cm, the flag valve is circular, the length is about 2cm, the width is about 2.5 cm, the top end is concave, the near base is provided with 2 scab-shaped appendages, no ear is provided, the petal handle is provided, the petal and the keel are bent, and the length is about 2 cm; the ovary is fluffy, and the style is fluffy. The pod is oblong, the length is 7-9 cm, the width is 3.5-4.5 cm, the pod is expanded, and the top end of the pod is provided with a beak tip; the seeds are oval, about 18 mm long, about 12 mm wide, brown-black in seed coat, hard and smooth, and the hilum is 13-14 mm long. The flowering and fruit period is 3-10 months. Growing environment, living on the seaside or the river, climbing on the stone wall or the shrub (Chinese plant species information database, https:// baike. so. com/doc/2281514-2413549. html).

Alfalfa (Medicago sativa L.) is a generic name for plants of the genus Medicago, is an annual or perennial herbaceous plant, is an important forage grass plant, and is widely introduced and cultivated by countries in the world. Wherein, the alfalfa is the pasture with the longest planting history, the most extensive distribution range, the largest cultivation area, the highest production level and the highest economic value in the world, and has the name of the king of pasture. The fourth largest food crop, second only to soybeans, wheat and corn, in developed countries such as the united states of america, is also known as "cash crop". Meanwhile, alfalfa is cultivated in large quantities, is used as an excellent forage grass for livestock, has high nutritional value and yield, and is excellent in palatability (penxia, Gaoyong, Liubo, and the like. the alfalfa industry has development status and prospects in [ J ] green technology, 2017 (13): 104-.

White kidney bean (Phaseolus vulgaris Linn.) biologically named multiperula vulgaris and is an annual, intertwined or near-erect herb. Phaseolus vulgaris, a family Leguminosae, Papilionaceae, the genus Phaseolus, is a widely cultivated legume crop worldwide. In China, white kidney beans are the most abundant beans in Yunnan province, and the planting area of the white kidney beans in Yunnan province is 3.3 kilohm²Left and right. The kidney bean seeds contain 18-21% of protein, 40-60% of starch and 1.6-2.15% of fat, and the white kidney beans are not only rich in nutrition, but also have medicinal value (Zhangguanwang, Sun kidney. development and utilization of edible bean resources [ J)]China business industry, 2001, (01): 48-9.). The white kidney bean contains an alpha-amylase inhibitor, can inhibit the activity of alpha-amylase in saliva and pancreas, can prevent hydrolysis and digestion of carbohydrates in food, and is widely applied to health-care food for losing weight, controlling blood sugar and the like. Zhang Wusong is prepared with bean dregs of white kidney bean with alpha-amylase inhibitor as material and through alkali extraction process to extract starch from bean dregs of white kidney bean (Zhang Wu, late Yongnan, Sunyan, etc.. the extraction of starch from bean dregs of white kidney bean and its characteristic research [ J]Grain processing, 2017,42(05)：40-4.)。

plant lectins are a large group of heterologous proteins, and in addition to the above-mentioned essential characteristics, different lectins differ significantly in physicochemical properties, molecular structure, carbohydrate binding specificity and biological activity. Leguminous lectins (legume lectins) refer in particular to a class of plant lectins found in leguminous plants (not all lectins from leguminous plants are leguminous lectins), which have been found in more than 70 plants and are the best-studied family of lectins at present. Most leguminous lectins are present in the mature seeds of plants, but are also found in tissue organs such as leaves, stems and roots, and some leguminous plants also have multiple lectins. (Caizui, Li Tuo Ling, Liushuyun, etc.. lectin research and Exhibit [ J ] Proc. food science and technology, 2013, 31 (06): 51-57.)

The toxic proteins in leguminous plants are mainly lectins, and leguminous plant lectins are mostly derived from seeds of leguminous plants, and account for about 10% of the total protein content in mature seeds, and are called leguminous lectin family. Leguminous lectins have a variety of physiological functions, such as recognizing glycoprotein, glycopeptide, and carbohydrate determinants in biological membranes, acting as storage proteins for plants and symbiotic media for microorganisms. The lectin of Leguminosae is harmful to various insects, and has inhibitory activity to Coleoptera, Homoptera, Diptera and Lepidoptera; on the other hand, lectin has good antifungal effect, and Ara jo-Filho and other researches show that soybean lectin has the capability of inhibiting fungal infection, and lectin extracted from sophora alopecuroides and the like has good bacteriostatic effect on Penicillium italicum and Alternaria alternata. (Liuhong, Yilisha, Typhaen, etc.. Chinese wild leguminous plant resources and legume protein research overview [ J ]. biological resources, 2019, 41 (03): 185-194.)

Legumes are a good source of protein for most regions, especially for the inhabitants of developing countries. The protein and the polypeptide in the dry bean account for about 20-40%. The protein may be of good quality, but the beans are inedible due to the presence of harmful substances such as hemagglutinin, protease inhibitors, faba bean disease factors, alkaloids, and toxic amino acids. Apart from the species of amino acids that make up the plant proteins, legumes also have some free specific amino acids, some of which are toxic, fed to animals or by other routes. (Roy DN, reproduction of Mucuna Pruriens and toxic amino acids and proteins of other legumes [ J ] foreign medicine (hygienic handbook), 1983 (03): 147-

The inhibitors isolated from red beans, kidney beans, white kidney beans, black eye beans, peanuts, french beans, sweet peas, etc. also have similar biological activities. The rats fed raw kidney bean can show growth inhibition and increased nitrogen and amino acid output in the excrement. The trypsin inhibitor can not utilize cystine, which is one of the reasons for poor nutritive value of white kidney bean. (RoyDN, reproduction of Mucuna Pruriens and toxic amino acids and proteins of other legumes [ J ] foreign medicine (division of health), 1983 (03): 147-

L-canavanine (L-canavanine) [ L-2-amino-4-guanidino-butyric acid ] is a natural non-protein amino acid widely existing in leguminous plants and seeds thereof, and has certain toxicity. It is a white crystal with molecular weight of 176.18 and molecular formula: C5H12N4O3, having the formula:

canavanine was first discovered by japanese scientists in 1929. The racemization of canavanine has been reported in the literature by the beginning of the sixties: namely L-canavanine and D-canavanine. Since the discovery of L-canavanine, its toxicity, antimetabolite and antitumor properties have been discovered. Due to its toxicity, L-canavanine is considered a potential insecticide. At present, the antitumor property of L-canavanine is a research hotspot. The research proves that the L-canavanine and the derivatives thereof have obvious antitumor property no matter used as single medicine or combined with 5-fluorouracil or used as a radiation chemotherapeutic substance, and are considered to be an effective anti-pancreatic cancer substance. Pancreatic cancer is a serious malignancy of the digestive system, and in the united states, the mortality rate is very high at the 4 th position of the death cause of pancreatic cancer, and at the 2 nd position of the death cause of digestive tract tumors. Therefore, the L-canavanine has wide research value as a substance for resisting cancers, particularly pancreatic cancer. (gaozu, Zhang Xiaolin, Hu Yan Lei, et al. research progress of L-canavanine [ J ]. chemical intermediates, 2006 (03): 5-7+ 27).

Disclosure of Invention

The purpose of the invention is as follows: the invention provides a method for increasing the extraction rate of canavanine and degrading residual canavanine by using bean dreg enzyme preparation with high extraction rate.

The technical scheme is as follows: the method for increasing the extraction rate of the canavanine and degrading the residual canavanine by utilizing the bean dreg enzyme preparation with high extraction rate comprises the following steps: mixing bean dregs and wheat bran, inoculating microorganism for fermentation to obtain enzyme yeast of complex enzyme, adding leguminous plant for treatment, decomposing plant cell wall and pectin, releasing canavanine, separating canavanine, extracting residues, adding canavanine decomposition enzyme and protease cultured from bean dregs or enzyme-producing microorganism, and degrading the residues of canavanine to obtain desired detoxified product; or pulverizing Leguminosae plant, inoculating microorganism producing cellulase and pectinase, converting, extracting canavanine, and converting the residue in microorganism producing canavanine decomposition enzyme to obtain product.

The leguminous plant is canavaline-rich canavalia gladiata, navy bean, quinoa or alfalfa.

Furthermore, the bean dregs are compatible with wheat bran or corn straws rich in cellulose, and the like, sterilized, cooled and inoculated into trichoderma for fermentation.

Furthermore, the bean dregs are mixed with wheat bran or rice straw rich in cellulose, and the mixture is inoculated into aspergillus for fermentation to obtain the enzyme yeast.

Further, the bean dregs and the wheat bran are mixed, and yeast is inoculated for fermentation.

Further, aspergillus or cellulase produced by the aspergillus is inoculated for conversion, and the canavanine is extracted.

Further, the coronarium mioga ginger (commonly called golden flower fungus) is inoculated for conversion, and the canavanine is extracted.

Further, the strain is inoculated with mucor, lactobacillus casei, lactobacillus, rhizopus and lactobacillus or cellulase or pectinase produced by the lactobacillus for transformation.

Furthermore, the microorganism cultured by the bean dregs can be saccharomycetes, and the type can be aroma-producing yeast, saccharomyces cerevisiae or prion-producing yeast, so that the treated materials have aroma, ethanol and increased protein quality respectively.

Furthermore, when the bean dreg raw material is used for culturing microorganisms, the microorganisms adapt to the characteristics of components (enzyme-producing inducers) and the like of the bean dreg raw material, and enzyme types which are specific to bean processing are generated and have better adaptability in the subsequent bean processing.

Furthermore, when the bean dregs are compatible with wheat bran or corn straws rich in cellulose and the like, the water content of the bean dregs can reach more than 80 percent, and when the bean dregs are compatible with dry straws and other ingredients, the water adding amount can be reduced, and water and energy are saved.

The bean dregs are available resources with huge yield, and the invention develops a method for increasing the extraction rate of the canavanine and degrading the residual canavanine by utilizing the bean dregs enzyme preparation. Canavanine is a functional component with good anticancer effect (known as pancreatic cancer resistance), and the residual quantity of canavanine is expected to be reduced to improve safety in food or processing industry due to certain toxicity of the canavanine. The invention pretreats canavaline-rich sea beans, small canavaline or jack beans or other leguminous plants and bean dregs, and carries out biotransformation by using cellulase, pectinase or microorganisms capable of producing the cellulase and pectinase produced by the bean dregs to decompose cell walls, pectin and the like of plant cells, thereby increasing the release amount of the canavaline and increasing the extraction rate. And adding the extraction residues into canavanine hydrolase prepared from bean dregs or a microorganism producing the canavanine hydrolase to degrade residual canavanine, and converting protein in the material into amino acid or polypeptide by using protease produced by the microorganism, so that the nutritional value and the utilization value of the extraction residues are improved.

The bean dregs raw material is treated by batching, sterilization and the like, and is added with microorganisms for producing cellulase or pectinase for fermentation, the enzyme is obtained and then used for carrying out enzyme conversion on the raw material added with canavanine so as to improve the extraction rate of the canavanine, and then the microorganisms for producing the canavanine lyase are cultured in a bean class to degrade the residual canavanine. Adding canavanine hydrolase or microorganism producing canavanine hydrolase into the extracted residue bean dregs, and performing enzyme conversion or microorganism fermentation to completely decompose canavanine and decompose starch and protein in the bean dregs into sugar, polypeptide and amino acid.

Has the advantages that: compared with the prior art, the invention has the following advantages:

1. the invention provides an effective method for producing enzyme by using bean dregs with low cost, increasing the extraction rate of canavanine and reducing the amount of the canavanine in extracted residues, and improves the utilization rate of materials and the economic benefit of the process.

2. Adding canavanine hydrolase or microorganism producing canavanine hydrolase into the extraction residue, and reducing the residual amount of canavanine to obtain the raw material rich in protein and dietary fiber. The protein is converted into micromolecular amino acid and polypeptide under the action of protease, so that the nutritional value of the residual bean dregs is improved.

3. A method for increasing the functional components of leguminous plants and utilizing complete materials by utilizing bean dregs to produce enzyme, in particular to a method for increasing the extraction rate of canavanine in leguminous plants, reducing the residual quantity of the canavanine and comprehensively utilizing the extracted residues by utilizing bean dregs to culture and produce microorganisms.

4. The method has the advantages of low cost, resource saving, simple process, green process and the like, can simultaneously obtain the anti-cancer component canavanine, and increases the extraction amount of the canavanine.

Drawings

FIG. 1 color development of canavanine in different plant parts;

FIG. 2 microbial fermentation of okara produces enzymes.

Detailed Description

Example 1

100Kg of wet bean dregs containing 80% of water and 10Kg of wheat bran are mixed and stirred uniformly, then the pH value is adjusted to 6.0 for sterilization, after cooling, trichoderma is inoculated for fermentation for 7 days, enzyme yeast rich in cellulase and other complex enzymes is obtained, 1% of the addition amount of the enzyme yeast is added into the sea sword bean, after enzymolysis is carried out for 48 hours at 50 ℃, the canavanine is extracted by the conventional water extraction, impurity removal and refining method, the extraction rate of the canavanine is 96.2%, the obtained extraction remainder bean dregs are added with lactobacillus according to the inoculation amount of 1%, and after stirring uniformly, fermentation is carried out for 30 hours at 35 ℃. The material with completely decomposed canavanine is obtained.

Example 2

100Kg of wet bean dregs containing 80% of water and 15Kg of wheat bran are mixed and stirred uniformly, then the pH value is adjusted to 5.5 for sterilization, after cooling, aspergillus is inoculated for fermentation for 7 days to obtain enzyme yeast rich in cellulase, amylase and other complex enzymes, the enzyme yeast is added into the jack beans according to the addition of 1% for enzymolysis for 48 hours at 50 ℃, and then the jack beans are extracted by the conventional water extraction, impurity removal and refining methods, and the extraction rate of the jack beans is 95.0%.

Inoculating Mucor to the obtained residue of bean dregs, mixing, and fermenting at 25 deg.C for 5 days. The material with complete decomposition of canavanine and partial decomposition of starch and protein is obtained.

Example 3

Removing impurities from 100Kg of bean dregs, mixing with 15Kg of wheat bran, stirring, adjusting pH to 6.5, sterilizing, inoculating Aspergillus niger, and fermenting at 28 deg.C for 5 days. Adding 1% of canavalin into semen Canavaliae for enzymolysis for 50 hr, and extracting canavalin with 93% extraction rate by conventional water extraction, impurity removal and refining method.

Adding 0.5% yeast into the obtained residue, mixing, and fermenting at 30 deg.C for 2 days. The obtained canavanine is completely decomposed, and the starch and the protein are partially decomposed.

Example 4

Removing impurities and cleaning 100Kg of white kidney beans, crushing, adding water until the water content is 70%, adjusting the pH value to 6.7, inoculating Aspergillus niger, and converting at 28 ℃ for 3 days. Extracting the canavanine by conventional water extraction, impurity removal and refining methods to obtain a product 5.8KG with the content of the canavanine of 80 percent.

Inoculating Mucor to the obtained residue of bean dregs, mixing, and fermenting at 25 deg.C for 2 days. The material with complete decomposition of canavanine and partial decomposition of starch and protein is obtained.

Example 5

Removing impurities from 100Kg of sea sword bean, cleaning, pulverizing, adding water to water content of 70%, adjusting pH to 6.6, inoculating eurotium cristatum, and converting at 30 deg.C for 4 days. Extracting the canavanine by conventional water extraction, impurity removal and refining methods to obtain a product 16.8KG with the canavanine content of 89%.

Inoculating the obtained extraction residue bean dregs into lactobacillus casei, uniformly mixing, and fermenting for 30h at 35 ℃. The material with completely decomposed canavanine is obtained.

Example 6

Removing impurities from 100Kg of Canavalia gladiata, cleaning, pulverizing, adding water until the water content is 60%, adjusting pH to 6.0, inoculating Chrysomyiame flos, and converting at 30 deg.C for 4 days. Extracting the canavanine by conventional water extraction, impurity removal and refining methods to obtain the product 16.5KG with the canavanine content of 89%.

Inoculating the obtained bean dregs as the extraction residues into lactobacillus, uniformly mixing, and fermenting for 30h at 35 ℃. The material with completely decomposed canavanine is obtained.

Example 7

Removing impurities from 100Kg of black bean, cleaning, pulverizing, adding water until the water content is 70%, adjusting pH to 6.4, inoculating Aspergillus niger, and converting at 30 deg.C for 4 days. Extracting canavanine by conventional water extraction, impurity removal and refining methods to obtain a product 17.0KG with 88% of canavanine content.

Inoculating the obtained bean dregs of the extraction residues into rhizopus, uniformly mixing, and fermenting for 30h at the temperature of 35 ℃. The obtained canavanine is completely decomposed, and starch and protein are decomposed.

Example 8

Removing impurities and cleaning 100Kg of sword bean, crushing, adding water until the water content is 70%, adjusting the pH value to 6.8, inoculating Aspergillus niger, and converting at 30 ℃ for 4 days. Extracting canavanine by conventional water extraction, impurity removal and refining methods to obtain a product 12.6KG with the content of the canavanine of 87%.

Example 9

Removing impurities from 100Kg of white kidney bean, cleaning, pulverizing, adding water until the water content is 60%, adjusting the pH to 6.0, inoculating eurotium cristatum, and converting at 30 deg.C for 4 days. Extracting the canavanine by conventional water extraction, impurity removal and refining methods to obtain the product 7.4KG with the canavanine content of 85%.

Inoculating the obtained bean dregs as the extraction residues into lactobacillus, uniformly mixing, and fermenting for 30h at 35 ℃. The obtained canavanine is completely decomposed, and starch and protein are decomposed.

Example 10

Removing impurities from 100Kg of white kidney beans, cleaning, crushing, adding water until the water content is 60%, adjusting the pH value to 6.5, inoculating Aspergillus niger, and converting at 30 ℃ for 4 days. Extracting the canavanine by conventional water extraction, impurity removal and refining methods to obtain a product 8.3KG with the canavanine content of 89%.

Inoculating the obtained bean dregs as the extraction residues into lactobacillus, uniformly mixing, and fermenting for 30h at 35 ℃. The obtained canavanine completely decomposes and the plant agglutinin, starch and protein are decomposed.

Example 11

As in example 10, A.niger was replaced by s.cerevisiae.

Example 12

As in example 10, Aspergillus niger was replaced with a prion-producing yeast.

Example 13

As in example 10, Aspergillus niger was replaced by aroma-producing yeast.

Example 14

As in example 10, A.niger was replaced by Mucor.

Example 15

As in example 10, A.niger was replaced by Rhizopus.

Example 16

As in example 10, A.niger was replaced by Rhizopus oryzae.

TABLE 1 content of canavanine before and after inoculation of enzyme-producing microorganisms with Canavalia gladiata

Semen Canavaliae raw material	Canavalia gladiata raw material (untreated)	Canavalia gladiata raw material (enzyme treatment)
			Canavanine extraction ratio (%)	75.1％	96.2％
Canavalia gladiata raw material	Extraction residue (untreated)	Extraction residue (enzyme treatment)
			Canavanine residue (%)	0.051％	0.001％

Claims

1. A method for increasing the extraction rate of canavanine and degrading residual canavanine by using bean dregs enzyme preparation is characterized in that: inoculating bean dregs into microorganism for fermentation to obtain enzyme yeast of complex enzyme, adding leguminous plant for treatment, decomposing plant cell wall and pectin, and releasing canavanine. After the canavanine is separated, extracting residues, adding canavanine decomposition enzyme and protease cultured by bean dregs or enzyme-producing microorganism, and degrading the residual canavanine to obtain a required detoxified product; or pulverizing Leguminosae plant, inoculating microorganism producing cellulase and pectinase for conversion, extracting canavanine, and inoculating the residue to microorganism producing canavanine decomposition enzyme for conversion to obtain converted product.

2. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: the leguminous plant is canavalia gladiata, canavalia purpurea, canavalia gladiata, navy bean, chenopodium album or alfalfa rich in canavalin.

3. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: the bean dregs are mixed with wheat bran or corn straws rich in cellulose, and the like, sterilized, cooled and inoculated into trichoderma for fermentation.

4. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: mixing bean dregs with wheat bran or rice straw rich in cellulose, inoculating Aspergillus, and fermenting to obtain enzyme yeast.

5. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: inoculating Aspergillus or its cellulase, converting, and extracting canavanine.

6. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: inoculating Zingiber mioga (commonly called golden flower fungus) to the strain, transforming, and extracting canavanine.

7. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: inoculating Mucor, Lactobacillus casei, lactobacillus, Rhizopus, lactobacillus or cellulase or pectinase produced by the lactobacillus to perform transformation.

8. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: the method can be used for culturing microorganisms or producing cellulase or pectinase by using bean dregs as raw materials for conversion in the first step; and in the second step, the bean dregs are used as raw material to culture microbe or the produced canavanine degrading enzyme for conversion.

9. The method for increasing the extraction rate of canavanine and degrading residual canavanine using the bean dregs enzyme of claim 1, wherein: the microorganism cultured by the bean dregs can be yeast, and the species can be aroma-producing yeast, saccharomyces cerevisiae or prion producing yeast.

10. The method for increasing the extraction rate of canavanine acid and degrading residual canavanine acid using the okara synthase according to claim 1, wherein: when the bean dregs are compatible with wheat bran or corn straws rich in cellulose, the water content of the bean dregs can reach more than 80%.