酶法降低糙米植酸含量的影响因素

Study on Effect Factors of Using Phytase to Decrease Content of Phytic Acid in Brown Rice

以糙米为研究对象,借助超声波强化传质过程,利用外源植酸酶降低糙米植酸的含量,研究底物浓度、温度、pH值和水分活度等因素对酶反应的影响,并对反应机理进行了初步探讨。研究结果表明:在该试验条件下,植酸酶的最适温度为50℃,最适pH值为6,底物浓度1.7mmol/L,水分活度Aw>0.8。

The brown rice was used as a research target. Using the technology of ultrasonic to strengthen mass transferring and using phytase to reduce content of phytic acid in brown rice. The effects of liquid-solid ratio, temperature, pH, and A,, to phytase and mechanism of decreasing content of phytic acid have been studied. The results showed that the most proper temperature of phytase was 50℃, the most proper pH of phytase was 6, the substrate concentration 1.7 mmol/L, and Aw〉0. 8 in the test.