不同储藏条件下小麦粉植酸酶活性变化规律研究

Study on variation of phytase activity in wheat flour under different storage conditions

在不同储藏条件下,对小麦粉中植酸酶活性变化规律进行研究。采用储藏条件为:相对湿度分别是55%和70%,温度分别为10℃、15℃、20℃、25℃、30℃、35℃,以此进行小麦粉模拟储藏试验。结果表明,小麦粉植酸酶活性为先快速上升,而后趋于平稳,继而下降;温度、时间对酶活性影响极其显著;小麦粉中植酸酶作用有限,大多数磷都以有机磷形式存在。

The variation of phytase activity in wheat flour was studied under different storage condition. The storage conditions： relative humidity is 55% and 70%, temperature respectively is 10℃,15℃, 20℃,25℃,30℃,35℃. The wheat flour was stored ：in the programmable climatic cabinet. The results showed that the phytase activity of wheat flour rose quickly at the early stage, then kept raising slowly, and at last decreased. The activity was influenced by temperature and time significantly. The phytase of wheat flour didn＇t play an important role, most phosphorus existed in the form of organic phosphorus.