植酸酶对植物性原料中有机磷转化率的影响  

Influence of Phytase on the Conversion Rate of Organic Phosphorus in Plant Ingredients

作　　者：刘晓侠[1] 张金燕[1] 金沈慧[1] 

机构地区：[1]嘉兴学院生物与化学工程学院,浙江嘉兴314001

出　　处：《嘉兴学院学报》2009年第6期10-12,17,共4页Journal of Jiaxing University

基　　金：浙江省高等学校优秀青年教师资助计划项目(项目编号00508116)

摘　　要：利用植酸酶分别对6种植物性原料(豆粕、棉粕、次粉、啤酒糟、米糠、菜粕)进行处理。研究在不同浓度的植酸酶作用下,6种植物性原料中有机磷的转化情况。研究发现,植酸酶能显著降低6种原料中的有机磷含量(P<0.05),提高无机磷的含量。通过对磷当量的测定,本实验中用1 000U/kg植酸酶处理最为经济有效。The study was aimed at assessing effects of microbial phytase treatment on the organophosphorus content in six plant ingredients （ soybean meal, cotton seed meal, wheat - middlings, beer grains, rice bran and rapeseed meal ）. Graded levels of microbial phytase were dissolved and separately mixed with soybean meal, cotton seed meal, beer grains, rapeseed meal, wheat - middlings and rice bran. Studies found that the organophosphorus contents de- creased significantly （ P 〈 0.05 ） while the inorganic phosphorus levels increased along with the increasing doses of phytase. According to the analysis of phosphorus equivalency, the dose of 1000U/kg was most costefficient.

关 键 词：植物性原料 植酸酶 有机磷 无机磷 

分 类 号：TQ926.3[轻工技术与工程—发酵工程]