酸浸泡全脂米糠对植酸得率和脂肪酶活力的影响

The impact of acid immersion on the yield of phytic acid and lipase from full-fat rice bran

采用盐酸溶液浸泡的方法,在提取全脂米糠中植酸的同时,使脂肪酶失活。研究了酸浸泡过程中酸浓度、酸浸温度、酸浸时间和料液比对全脂米糠中植酸得率和残留脂肪酶活力的影响,通过正交试验及验证,得出最佳酸浸条件为:HCl浓度1.2%、酸浸温度50℃、酸浸时间4 h、料液比1∶10。在该条件下米糠中植酸得率为4.63%,脂肪酶活力降低了93.6%。

The method of hydrochloric acid solution immersion was employed in extracting phytic acid and synchronously inactivating lipase in full-fat rice bran. The impact of acid concentration, temperature, time and solid to liquid ratio on phytic acid yield and residual lipase activity were studied. The best immersion conditions were obtained by orthogonal and verification experiment as follows ： acid concentration 1.2% , temperature 50 ℃ , time 4 h and solid to liquid ration 1： 10. Under these conditions, the yield of phytic acid was 4.63% and the lipase activity was reduced by 93.6%.