内源性植酸酶对大豆乳、面团等食品中植酸的作用  

Effect of Interior Phytase on Phytate in Soybean Milk and Dough

作　　者：张铁涛[1] 赵新淮[2] 王琛琛[3] 

机构地区：[1]琼州大学化学系 [2]东北农业大学,哈尔滨150030 [3]黑龙江省嘉荫农场,嘉荫153000

出　　处：《食品与发酵工业》2006年第5期39-41,共3页Food and Fermentation Industries

摘　　要：天然植物食品中含有内源性植酸酶,一定条件下可以催化其中的植酸水解。实验表明,内源性植酸酶在对豆乳中的植酸进行水解时,45℃下24 h后植酸磷水解率达到了28.1%;内源性植酸酶在对面团中的植酸水解时,45℃下4 h后植酸磷水解率达到27.9%,而添加一定量酵母于面团中进行发酵处理,面团中植酸磷的水解率可以增至40.9%。所以,食品中内源性植酸酶对植酸的水解作用是存在的,但程度有限。Natural vegetable food contain interior phytase, which hydrolyze phytate to liberate inorganic phosphorus. In our study, it was shown that interior phytase in soybean milk could hydrolyze phytate to an extent of 28.196 after 24 h treatment at 45℃. Meanwhile interior phytase in dough could hydrolyze phytate in an extent about 27.9 % after 4 h treatment at 45℃. If some yeast was added to dough, phytase could hydrolyze phytate to an extent of 40.9 % after 4 h treatment at 45℃. The result indicated that the interior phytase in these foods had degraded to phytate at a limited level.

关 键 词：食品 植酸 植酸酶 水解 

分 类 号：TS201[轻工技术与工程—食品科学]