外源酶法降解发芽糙米中植酸的工艺研究  

Study on the Degradation of Phytic Acid in Germinated Brown Rice by Exogenous Enzyme

作　　者：赵红宇 景志刚 周盛华 关文凤 王春柳 ZHAO Hongyu;JING Zhigang;ZHOU Shenghua;GUAN Wenfeng;WANG Chunliu(Heilongjiang Kanpure Biotechnology Co.,Ltd.,Harbin,Heilongjiang 150025,China;Heilongjiang Engineering Technology Research Center of Bovine Colostrum,Harbin,Heilongjiang 150025,China)

机构地区：[1]黑龙江康普生物科技有限公司,黑龙江哈尔滨150025 [2]黑龙江省牛初乳工程技术研究中心,黑龙江哈尔滨150025

出　　处：《农产品加工》2022年第10期62-66,共5页Farm Products Processing

摘　　要：以发芽糙米为研究对象,通过添加外源酶的方式降低糙米中植酸含量。分别考查反应温度、pH值、加酶量、酶解时间对降低植酸含量的影响,从影响因素中选出3个重要因素,经响应面软件分析优化,利用分光光度法测定植酸含量前后的变化,确定了外源酶降解发芽糙米中植酸含量的最优降解条件为酶解温度46℃,pH值4.90,加酶量6.05 mL。在此条件下进行试验,酶解1 h后,发芽糙米的植酸降解率为58.89%。In this experiment,the content of phytic acid in germinated brown rice was reduced by adding exogenous enzymes.The effects of reaction temperature,pH,enzyme amount and enzymolysis time on reducing phytic acid content were investigated by single factor experiment.Three important factors of degradation of phytic acid in germinated brown rice were optimized by response surface methodology and the changes of phytic acid content in germinated brown rice were determined by spectrophotometry.The optimal degradation conditions of phytic acid content in germinated brown rice by exogenous enzyme were predicted as follows:enzymolysis temperature 46℃,pH 4.90,enzyme dosage 6.05 mL.Under these conditions,the phytic acid degradation rate of germinated brown rice was 58.89%after enzymatic hydrolysis for 1 h.

关 键 词：发芽糙米 外源酶 植酸降解 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]