内源植酸酶降解麦麸中植酸的研究

Studies on Phytic Acid Degradation in Wheat Bran by Endogenous Enzyme

以麦麸为实验材料,采用内源植酸酶降解麦麸中的植酸。以植酸的残余含量为指标,在研究温度、pH值、时间单因素对内源植酸酶降解植酸效果影响的基础上,通过正交实验确定内源植酸酶降解植酸的最佳条件为:温度55℃,pH4.6,降解6 h,在此条件下植酸的残余含量为1.032 4%。并与蒸煮法降解植酸比较。蒸煮6 h后植酸含量为2.312 2%。说明内源植酸酶法较蒸煮法可较好地降解植酸。

Phytic acid in wheat bran as experimental material was degraded by endogenous enzyme.Taking the content of residual phytic acid as an index,the effects of single factors such as temperature,pH and time on the degradation of phytic acid by by endogenous enzyme were studied and the optimal conditions for the degradation of phytic acid by by endogenous enzyme were determined through an orthogonal test as follows: temperature 55℃,pH 4.6 and time 6 h.Under these conditions,the residual amount of phytic acid reduced to 1.0324%.This method was compared with the degradation by cooking.After cooking for 6 h,the residual amount of phytic acid reduced to 2.1322%.This showed that endogenous enzyme from the bran could degrade phytic acid better compared with cooking did.