植酸及植酸胺在气相防锈纸中的应用及适用性

对植酸及植酸胺在气相防锈纸中的适用性进行了探讨，其中包括防锈原纸浸渍植酸或植酸胺后纸张强度，外观质量的变化等，并进行了植酸及植酸胺对黑色金属及各种有色金属的气相防锈能力的检测和评价。结果表明：未调节pH（pH为5．0～4．0）的植酸并不适用于气相防锈纸；植酸腰对黑色金属、铜、铝有非常好的缓蚀效果，但其对锌的缓蚀能力并不理想。     

从酒糟中提取植酸及菲丁的研究

植酸及其钙盐（菲丁）在医药、化学、化工、轻工、食品及燃料的防爆等领域内有较多的应用。本研究旨在从酒糟中提取植酸或菲丁，这是对工业废弃物的开发利用，既可治理环境污染，又有可观的经济效益。迄今，除植酸的钡盐有标准红外图谱外，尚无植酸及菲汀的标准红外图谱的报道，本文既报道了植酸钙（菲丁）的红外图谱，也给出了对植酸的分析检验方法。     

生物加工对谷物中植酸结构及活性的影响研究

谷物中含有诸多对人体具有健康功效的营养和生物活性物质。植酸广泛分布于谷物中，是一种既对人体发挥有益功能活性，同时又干扰营养物质消化和吸收的抗营养因子。本文围绕谷物中的植酸，首先介绍了其分子结构、物化性质，以及在谷物中的含量与分布；其次从不利和有益两个角度描述了植酸的功能活性，比较了三种不同生物加工方式（生物发酵、萌芽和酶处理）对植酸活性的影响，并汇总分析了生物加工调控植酸水平对婴幼儿膳食、肠道微生态的影响及其在工业添加剂中的应用；最后对谷物中植酸的未来研究热点及发展方向进行了展望，旨在为谷物中植酸的进一步研究和开发应用，以及探索合理利用植酸的谷物加工技术提供参考与指导。     

植酸制取工艺研究现状与展望

植酸是一种重要的有机磷添加剂，具有广泛的应用领域。为了进一步开发植酸产品，对近年来植酸制取工艺研究的进展进行了综述，对从农产品下脚料中浸取植酸钙制取植酸的方法和条件进行了分类阐述和比较。     

植酸对几株真菌促生长作用的研究

实验研究不同浓度的植酸对根霉、总状毛霉、汉逊酵母在培养过程中生长状况的影响，通过对微生物菌落总数、菌落形态、pH值等生化指标的测定发现：（1）植酸浓度在0．01％-0．05％时能促进根霉、总状毛霉增殖，随着植酸浓度的增加效果明显；当植酸浓度达到0．1％时，2株菌生长受到抑制。（2）植酸浓度在0．01％-0．1％时能促进汉逊酵母的生长，植酸浓度为0．1％时效果最佳。（3）当植酸浓度达到0.3％时几株菌均不能生长。（4）添加0.3％植酸，3株菌培养基的pH值未发生变化，0．01％-0．1％植酸添加组培养基pH值均呈上升的趋势。结果表明，植酸在一定浓度范围内对几株真菌有促生长作用，几株菌对一定浓度的植酸具有分解作用。     

面粉和面条的植酸含量同无机磷含量分布值的相关性分析

为了探索筛选小麦低植酸单株的简易方法，选择了42个面粉和21个面条为参试样品．测定了它们的植酸含量和无机磷含量分布值以及计算了植酸含量和无机磷含量分布值之间的相关系数。结果表明．多数参试样品的植酸含量在1mg／g以下，无机磷含量分布值在2（1．08μg/40mg面粉或面条）以上；植酸含量与无机磷含量分布值呈现出极显著负相关，即无机磷含量分布值越高，植酸含量越低，反之亦然。因此，无机磷含量分布值可以作为植酸含量高低的鉴别指标。     

植酸淀粉酯的制备工艺研究

以植酸钠为改性剂，对马铃薯淀粉进行了酯化改性。以植酸钠的取代度为指标，确定了植酸淀粉酯制备的最佳条件为：植酸钠用量2％，pH7，淀粉乳浓度30％，反应时间5．5h，反应温度50±5℃。     

植酸系列产品的研制及其在食品工业上的应用

植酸系列产品的研制及其在食品工业上的应用雷学军湖南省精细化工研究所４１０１１６植酸系列产品是以糠饼、麦新氢氧化物为主要原料制成的植酸及植酸盐。以植酸钾为例；植酸钾热稳定性的测定结果为：在７０ｏＣ以下加热几乎不发生水解，当温度上升到８０Ｃ时，开始水解，...     

棉籽饼中植酸存在形态的研究

植酸大量存在于棉籽饼中。本文研究了在一定pH值时植酸同钙、镁离子和两种棉籽饼蛋白 结合，阐述了存在于棉籽饼中的植酸形态.     

植酸/植酸钠在食品工业上的应用研究进展

植酸/植酸钠广泛存在于谷类、豆类和油料作物等中,应用非常广泛,在食品工业上可用作食品抗氧化剂、抑菌剂、护色剂、螯合剂和保鲜剂等。本文简述了植酸/植酸钠的结构、组成和理化特性,并且综述其在食品工业中的应用与研究进展。重点介绍了植酸/植酸钠在果蔬制品、饮料、发酵食品、酿造酒、油脂和脂肪制品、水产品、肉制品、焙烤制品和面制品等加工中的应用及研究进展。同时探讨了目前植酸/植酸钠在食品工业应用中存在的问题及解决对策,并对其发展趋势进行展望。指出目前高纯度植酸和固体植酸的生产成本较高,将来可以在植酸的色谱层析分离材料上进行改进。同时,为了增加植酸在油溶性食品中的应用范围,可以通过植酸的改性或借助于乳化、微乳化技术制备植酸/植酸钠的乳液和微乳液产品,是将来的发展方向。     

一种多功能食品添加剂-植酸

阐述了植酸的性质，毒性以及制备工艺，着重介绍了植酸作为一种多功能的食品添加剂在食品工业中的应用 。     

PHYTIC ACID

Since its discovery, phytic acid has been categorized as an antinutritional component in cereals and legumes. Research has traditionally focused on its unique structure that gives it the ability to bind minerals, proteins, and starch, and the resulting detrimental effects. Phytic acid (PA) has also been attributed to high phosphorus excretion by monogastric animals and the resulting environmental problems of phosphorus pollution of water and soil. Although all of these concerns are valid, the development of phytases has offered solutions to overcome some of these adverse effects. With more understanding of the effects of phytic acid, many of the adverse effects can be overcome. In addition, more recent research has proposed that the same properties that labeled phytic acid as an antinutrient may in fact be responsible for a wide range of benefits. Many new areas for phytic acid utilization including medical and industrial applications have been proposed. This review will give a general overview of the structure and function of phytic acid and phytases, phytic acid as a component of food and animal feed, industrial applications, and medicinal qualities in order to better understand the complete phytic acid system.     

植酸掺杂硅溶胶协同体系对棉织物的阻燃整理

将植酸与硅溶胶掺杂后,采用轧-烘-焙工艺对棉织物进行阻燃整理,探究了植酸质量浓度、硅溶胶质量分数、焙烘时间、焙烘温度等工艺参数对棉织物阻燃效果及物理指标的影响。结果表明,植酸掺杂硅溶胶整理的棉织物阻燃性能优异,对白度、断裂强力影响较小。植酸掺杂硅溶胶阻燃整理的优化工艺参数为:植酸32 g/L,硅溶胶4.48 g/L,110℃焙烘2 min。该工艺处理后的棉织物极限氧指数为30.7%,损毁长度为12.5 cm。     

乳酸链球菌素与植酸大豆蛋白复合膜的功能特性

为了开发新型大豆蛋白可食膜,将天然减菌剂乳酸链球菌素(Nisin)和植酸加入到大豆蛋白膜中,研究它们对膜的遮光、隔氧、阻湿功能及蛋白质交联度和膜结构的影响。结果表明:添加Nisin会引起大豆分离蛋白膜阻湿性和蛋白质交联度下降,但遮光性和隔氧性增强。植酸对膜的遮光性、阻湿性、隔氧性和蛋白质的交联度的影响与其添加量有关。电镜扫描分析结果表明,大豆分离蛋白膜表面平整光滑,添加了Nisin后,膜中出现复杂纹路,但仍然呈大理石状;继续加入植酸,膜的大理石状结构遭到了破坏。     

Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgaris

Three bean ( Phaseolus vulgaris ) cultivars were selected to study some of the physical properties of the seeds, hydration capacity, cooking time, phytic acid content, digestibility, colour changes as a function of soaking and cooking, and sensory properties. These cultivars were bayocel, canario 101 and flor de mayo. The water uptake was much lower for the cultivar with larger seeds. Some slight losses of phytic acid were found due to the cooking treatment; cooking improved the protein digestibility. The cultivar flor de mayo exhibited the most desirable sensory attributes.     

Phytic Acid as a Food Antioxidant

Phytic acid has been shown previously to form an iron chelate that inhibits iron-catalyzed hydroxyl radical formation and lipid peroxidation. To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil-in-water emulsions. In both systems 1 mM phytic acid provided significant protection against oxidative damage and increased emulsion shelf-life fourfold. To test antioxidant efficacy of phytic acid in a whole food system, its effect on development of warmed-over flavor was determined. Phytic acid substantially inhibited oxygen uptake, malondialdehyde formation and warmed-over flavor development in refrigerated chicken.     

Isolation and Partial Characterization of Phytic Acid-Rich Particles from Great Northern Beans (Phaseolus vulgaris L.)

Phytic acid-rich particles were isolated from a combined density fraction (CDF) of Great Northern beans. CDF contained more than 80% of the total phytic acid, and 70% of the total crude protein and substantial amounts of certain minerals. CDF had phytic acid in both water soluble and water insoluble forms. An isolate containing phytic acid-rich particles was prepared from CDF using a Tris-base solution. The phytic acid-rich isolate contained 26.6% phytic acid, 34.3% protein, 30.0% total carbohydrates, 0.6% calcium, 2.1% magnesium, and 0.3% potassium. Chemical analysis and fractionation of CDF indicated that the water insoluble form of phytic acid in Great Northern beans was present as a salt of calcium-magnesium-potassium in association with proteins.     

Effect of Soda Leavening on Phytic Acid Content and Physical Characteristics of Middle Eastern Breads

The effect of soda (sodium bicarbonate) as a leavening agent on pH, phytic acid hydrolysis and physical quality of a fermentation model system and two popular Middle Eastern breads, Iranian taftoon and Pakistani naan (Arabic) were studied. Supplementing 0.2 and 0.4% soda invariably decreased phytic acid hydrolysis. In sour starter supplemented dough, phytic acid was reduced by 82% after 3 hr. However, when 0.4% soda and sour starter were added loss of phytic acid did not exceed 29%. Supplementing soda in taftoon and naan bread formula significantly lowered phytic acid hydrolysis during fermentation. Soda had no apparent improvement on physical quality of breads but increased the dough water absorption and lengthened the mixing time.     

响应面法优化草酸钾溶液提取菜籽饼中植酸工艺

菜籽饼是提取植酸的良好原料,植酸具有独特的生物活性.采用草酸钾溶液提取菜籽饼中的植酸,在单因素试验的基础上,通过响应面法优化植酸提取工艺,建立了以草酸钾溶液提取植酸的二次多项数学模型,并得到最佳工艺条件为:pH 8,液料比14∶1,草酸钾溶液浓度0.075 mol/L,提取时间5h.经过验证试验,在最佳工艺条件下,植酸得率为1.81％.