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谷物中植酸的研究(下)——植酸降解途径的探讨 被引量：1

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摘要 小麦胚芽和高蛋白米粉中的植酸均有一定的热稳定性。经干法常压蒸煮一小时,植酸降解率各为14.46%和20.32%。湿蒸时,样品中植酸的降解率随调质水 PH 的降低而有所提高,湿蒸一小时后,小麦胚芽和高蛋白米粉在 PH5和 PH4时的植酸降解率最高、分别达到21.84%和30.04%,这与小麦及大米糊粉层中植酸酶最适 PH 各为5.2及4.2是一致的.这也表现出,
作者 傅涛 朱斌昕 姚惠源
机构地区 无锡轻工学院
出处 《中国粮油学报》 EI CAS CSCD 1989年第3期24-29,共6页 Journal of the Chinese Cereals and Oils Association
关键词 谷物化学 谷物 植酸 降解途径
分类号 TS210.1 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献2

  • 1[美]M·L·斯佩克 主编,何晓青等.食品微生物学检验方法提要[M]人民卫生出版社,1982.
  • 2J. W. Erdman. Oilseed phytates: Nutritional implications[J] 1979,Journal of the American Oil Chemists’ Society(8):736～741

同被引文献18

  • 1Gupta, Gangoliya, Singh. Reduction of phytic acid and enhancement ofbioavailable micronutrients in food grains [J]. Journal of Food Science and Technology, 2013, 4:1-9.
  • 2Srivastava, Sudha, Baskaran, et al. Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough [J]. European Food Research and Technology, 2007, 224(3): 365-372.
  • 3Paradiso, Summo, Trani, et al. An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols [J]. Journal of Cereal Science, 2008, 47(2): 322-330.
  • 4Judson, A1 Sawah, Marchion, et al. Characterizing the efficacy of fermented wheat germ extract against ovarian cancer and defining the genomic basis of its activity [J]. International Journal of Gynecological Cancer, 2012, 22(6): 960-967.
  • 5RizzeUo, Nionelli, Coda, et al. Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ [J]. Food Chemistry, 2010, 119(3): 1079-1089.
  • 6Shimizu. Purification and characterization of phytase from Bacillus subtilis (Natto) N-77 [J]. Biosci. Biotech. Biochem., 1992, 56(8): 1266-1269.
  • 7Mumford, Pickett, Zimmerman, et al. Protease activities present in wheat germ and rabbit reticulocyte lysates [J]. Biochemical and Biophysical Research Communications, 1981, 103(2): 565-572.
  • 8Yang, Song, Gu, et al. Partial purification and characterisation of cysteine protease in wheat germ [J]. Journal of the Science of Food and Agriculture, 2011, 91(13): 2437-2442.
  • 9Leenhardt, Levrat-Vemy, Chanliaud, et al. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity [J]. Journal of agricultural and food chemistry, 2005, 53(1): 98-102.
  • 10Kapranchikov, Zherebtsov, Popova. PtLrification and characterization of lipase from wheat (Triticum aestivum L.) germ [J]. Applied Biochemistry and Microbiology, 2004, 40(1): 84-88.

引证文献1

二级引证文献17

中国粮油学报
1989年 第3期

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