植酸酶对3种植物性原料中植酸磷含量的影响

Effects of Microbial Phytase on Phytate P Contents in Three Plant Ingredients

利用微生物植酸酶分别对3种植物性原料(豆粕、玉米蛋白粉、小麦)进行酶处理,研究不同浓度植酸酶作用下3种植物性原料中植酸磷含量的变化。3种原料分别有6组处理(植酸酶对照0 U/kg,柠檬酸对照,500U/kg,750 U/kg,1000 U/kg,1500 U/kg),每组处理3个重复。结果表明:植酸酶能够显著降低3种植物性原料中植酸磷的含量(P<0.05),同时提升有效磷的含量。通过对磷当量的分析,本试验中以植酸酶组1000 U/kg最为经济有效。植酸酶对照组中植酸磷含量也有所下降,说明柠檬酸单独对植酸起到了一定的分解作用。

The study was aimed at assessing effects of microbial phytase treatment on the phytate phosphorous（phytate-P） content in three plant ingredients （soybean meal, corn gluten meal and wheat）. Graded levels of microbial phytase were dissolved in citrate buffer to separately mix with soybean meal, corn gluten and wheat. Six treatments （phytase control, citrate acid control, 500 U/kg, 750 U/kg, 1000 U/kg and 1500 U/kg）for each plant material were completely randomized with three replicates. Results showed that the phytate-P contents decreased significantly（ P 〈 0. 05 ）while the available-P levels increased along with the increasing doses of phytase. According to the analysis of P equivalency, the dose of 1000 U/kg was most cost-efficient. The decline of phytate-P contents in control group indicated that citrate buffer also could hydrolyze some of the phytate. The combination of phytase and citrate significantly decreased the contents of phytate- P in the plant ingredients. There was the possibility that synergic effect existed between phytase and citrate acid.