酶法水解大豆中植酸的研究  

A Study on Phatase Enzymolysis of Phytic Acid in Soybean

作　　者：吴金鸿[1] 陈娟[1] 林向阳[1] 倪莉[1] 饶平凡[1] 

机构地区：[1]福州大学生物工程研究所,福州350002

出　　处：《中国食品学报》2004年第4期43-46,共4页Journal of Chinese Institute Of Food Science and Technology

摘　　要：探讨了植酸酶在不同酶解条件(pH值、温度、时间、加酶量)下对大豆抗营养因子——植酸盐的水解作用。研究结果表明,适宜的酶解条件为:温度37℃,酶加量3750U/kg豆粉,酶解时间45min,pH值6.1。在此条件下,酶解后每克大豆粉游离无机磷的含量增加208μmol(约占总磷的66.4%);可溶性金属离子Zn2+、Ca2+、Mg2+和Fe2+的释放量分别达到73.0%、69.6%、62.9%和23.7%;植酸的降解率达到56.6%。结论:酶法水解大豆中植酸可以显著提高大豆的营养效价。Studied on phytic acid as a kind of nutrition inhibitor in soybean, which was hydrolyzed by NoVo phatase under different temperatures, enzyme concentrations, pH and in different hydrolysis times. The results showed that the optimum enzymatic hydrolysis conditions were pH 6.1, temperature 37℃, enzyme concentration 3 750U/kg, and 45 min. In this conditions, the hydrolyzates contained freel inomadic inorganic phosphorus after hydrolyzed arrived at 208 μmol/g, soluble metal ions, Zn2+,Ca2+,Mg2+,Fe2+,comparing to the unemzymatic sample, were raised 73.0%?69.0%?62.9%?23.7% respectively. The removal rate of phytic acid achieved to 56.6%. Research results illustrated that the nutritive value of soybean might raised significantly by treatment with phytase.

关 键 词：酶法水解 植酸酶 加酶量 酶解条件 大豆粉 酶解时间 水解作用 温度 降解率 无机磷 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]