发酵法菜籽饼脱毒机理研究  

Studies on RSM Detoxicated Theory by Fermentation

作　　者：张宗舟[1] 

机构地区：[1]天水师范学院生化学院,甘肃天水741001

出　　处：《中国医学生物技术应用》2004年第3期34-38,共5页The Chinese Academic Medical Magazine of Organisms

摘　　要：利用远缘多微生物复配进行菜籽饼的全方位脱毒,硫甙脱毒率达99％以上,植酸分解率94.5％,单宁分解率93.7%,粗纤维素降解47.2%,取得了较好的脱毒效果。同时证明了不同菜籽饼硫甙结构组成不同;单一微生物只能分解与其所产生芥子酶结构相对应的硫甙,不能分解其它结构的硫甙,奠定了多种微生物配合进行菜籽饼脱毒的理论基础。This test proved that GS 99.0%,phytic acid 94.5% ,tannins 93.7%,fibre 47.2% in RSM could be decomposed with distant microbes (FDMRM-1). Meanwhile the paper confirmed that there were different compositions of GS in different RSM and one structure of GS, could be decomposed by one species of microbes, and laid a theoretical foundation of RSM detoxicated with microbes.

关 键 词：菜籽饼 硫甙 微生物 理论基础 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]