作　　者： ; ; ;

机构地区： 嘉应学院生命科学学院

出　　处： 《食品科学》 2010年第5期215-218,共4页

摘　　要： 利用外源酶制剂降解糙米中的抗营养因子植酸,以提高糙米营养价值。以植酸降解量为指标,考察pH值、温度、酶作用时间和加酶量对外源植酸酶作用的影响,并考察纤维素酶和果胶酶与植酸酶的协同作用效果。结果显示植酸酶作用的适宜条件为:酶用量0.4U/mL,作用温度50℃,pH5.2,浸泡时间4h;添加纤维素酶和果胶酶能有效促进植酸酶的降解作用,大大提高植酸降解率。外源酶制剂能有效降解糙米中的植酸。 In order to improve the nutritional value of brown rice, phytic acid, an anti-nutrition factor in brown rice, was degraded through hydrolysis with exogenous enzymes. Degradation amount of phytic acid was employed as an evaluation parameter to examine the effects of pH, temperature, hydrolysis time and enzyme dose on enzymatic hydrolysis of phytic acid. The synergistic effect between cellulase or pectinase and phytase was also investigated. Results indicated that the optimal process of phytase hydrolysis was achieved by using an enzyme dose of 0.4 U/mL for 4 h reaction at pH 5.2 and 50 ℃. Meanwhile, the individual and combined additions of cellulase and pectinase could both significantly improve phytase activity, promote the hydrolysis efficiency of phytase, and enhance the degradation rate of phytic acid.

关 键 词： 外源酶 糙米 植酸 降解

领　　域： [轻工技术与工程] [轻工技术与工程]