The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin

ABSTRACT: Phytic acid, a potent inhibitor of mineral and trace element absorption, occurs in all cereal grains and legume seeds. The possibility to increase phytase activity and/or reduce the phytic acid content by soaking and germination was investigated in a wide range of grains and seeds, but not found to be effective. Germination, but not soaking, increased phytase activity 3 to 5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested. High apparent phytase activity was found in untreated whole grain rye, wheat, triticale, buckwheat, and barley. Their usefulness as sources of phytase in complementary food production should be further investigated.     

酶法降低糙米植酸含量工艺条件的优化

以糙米为研究对象，借助超声波强化传质过程，利用植酸酶降低糙米中植酸的含量，研究液料比、温度、pH值对植酸水解反应的影响，采用中心组合试验方案设计和响应面分析方法对植酸水解的工艺条件进行优化。研究结果表明，植酸水解工艺的优化条件为：pH值6．5，温度为53℃，液料比为10。     

氯化盐处理对绿豆芽菜植酸降解的影响

为降低绿豆芽菜中抗营养物质植酸含量,探究氯化盐对绿豆芽菜植酸降解的影响,研究了KCl、NaCl和CaCl2处理下绿豆芽菜的长势、植酸酶活性及植酸含量的变化,筛选了具有降植酸效果的氯化盐并优化了浓度组合。结果发现,NaCl和CaCl2能够促进植酸降解同时促进绿豆芽菜生长;单因素试验结果表明,1.6 mmol/L NaCl和6 mmol/L CaCl2降植酸效果最佳,且NaCl和CaCl2促进植酸降解作用有叠加效应。响应面法优化得到NaCl、CaCl2浓度分别为1.68 mmol/L和6.40 mmol/L时,植酸含量降低至8.04 μg/株,为对照的10.84%。     

发酵法降解油菜籽废水中植酸的工艺研究

水酶法提取菜籽油工艺产生了大量废水,其中含有丰富的水溶性蛋白、碳水化合物和抗营养因子。为了降解水中的抗营养物质植酸,利用筛选出的酵母菌对其进行发酵,并通过正交试验优化培养条件,得出K酵母在32℃,pH 7条件下培养36 h,可将废水中植酸降解87%,从而为废水的循环利用或达标排放打下了基础。     

内源植酸酶降解麦麸中植酸的研究

以麦麸为实验材料,采用内源植酸酶降解麦麸中的植酸.以植酸的残余含量为指标,在研究温度、pH值、时间单因素对内源植酸酶降解植酸效果影响的基础上,通过正交实验确定内源植酸酶降解植酸的最佳条件为:温度55℃,pH4.6,降解6 h,在此条件下植酸的残余含量为1.032 4%.并与蒸煮法降解植酸比较.蒸煮6 h后植酸含量为2.312 2%.说明内源植酸酶法较蒸煮法可较好地降解植酸.     

放射型根瘤杆菌植酸酶对麸皮中植酸的脱磷作用

采用放射型根瘤杆菌植酸酶粗酶液水解麸皮中的植酸,研究其脱磷的最适条件。依据单因素试验和正交试验获得脱磷的最优条件为加酶量750U/g、底物质量浓度40mg/mL、温度45℃、pH7、时间5h。最优条件下,麸皮中植酸的水解率在5h达最大,为81.50%。     

植酸钙的提取及固定化细胞植酸酶酶解

本文重点研究了以麦麸为原料提取植酸钙的工艺条件,最佳工艺条件为60℃水浴浸泡6h,通过浸泡方式的改进,以二次浸泡和动态摇床浸泡两种方式进行实验,结果发现这两种方式均使植酸钙得率提高。另外,利用在细胞壁表面产植酸酶的克鲁维假丝酵母,采用细胞固定化技术,进行植酸酶酶解。细胞固定化和酶解反应的方法都比较简单,而且多次反应后酶解率损失较低。此法为肌醇、磷酸肌醇的酶法制取提供了可行性方案。     

植物籽粒中植酸及其降解方法与产物研究进展

植酸广泛存在于植物籽粒中,是磷元素和矿质元素的贮藏库。本文介绍了植物籽粒中植酸的存在形式、抗营养作用（抑制矿质元素吸收、蛋白质降解、淀粉和脂肪降解）,有益作用（抗氧化作用、抗癌作用、预防心脏病和糖尿病）;总结了不同类型（物理和生物）的植酸降解方法;综述了植酸几种主要不完全降解产物的研究进展。为推动我国植酸功能成分的综合开发提供理论依据。     

Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk

Abstract: The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.     

乳酸钙处理对发芽大豆植酸降解和主要营养物质含量的影响

研究低浓度乳酸钙对大豆发芽过程中植酸降解以及主要营养物质含量的影响。在大豆发芽4?d期间,施用0.27?mmol/L乳酸钙喷淋对大豆植酸降解效果显著,并且提高锌、铁元素的生物利用率,利于人体对其吸收。此外,可溶性蛋白、可溶性糖含量不断下降,而游离氨基酸的含量随着可溶性蛋白含量下降而上升。总蛋白质含量与氨基酸总量基本保持稳定或略有下降,但氨基酸组成发生较大变化,在17?种氨基酸中,天冬氨酸和组氨酸含量随着发芽时间的延长而增加,其他氨基酸含量均呈下降趋势。乳酸钙处理条件下,促进了天冬氨酸和缬氨酸等氨基酸的累积和其他氨基酸含量的降低。乳酸钙作为优质钙元素补充剂,用低浓度喷淋处理可促进大豆发芽并大量降解抗营养因子植酸,提高营养品质。     

植酸在白酒中的应用

植酸中的过磷酸基团能结合白酒中带正电荷的Fe^2 ，Zn^2 ，Fe^3 等许多二价或多价金属离子，形成难溶性植酸盐络合物沉淀．经过滤而除去，达到除去白酒中金属离子的目的，从而改变酒质。植酸添加前用软水稀释至5％浓度后加入酒样中，搅拌静置24～48h；植酸浓度一般为50％～80％，需换算成100％浓度待用。如加入植酸后出现胶体状，可静置3～4d后加入0．1％糊化淀粉吸附处理。     

粮谷食品中植酸检测方法的研究

介绍了离子交换-比色法测定粮谷食品中植酸的方法。样品经Na2SO4－HCl浸提，阴离子交换树脂分离，植酸与FeCl3-磺基水杨酸作用产生褪色反应，于500nm下测定吸光度。该法最低检出浓度为0．05mg／g，相对标准偏差为0．78％～4．9％，平均回收率为100．9±2．7％，测定结果与其它方法无显著性差异。     

Phytic acid and its interactions: Contributions to protein functionality,food processing,and safety

Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits. Both the positive and negative effects boil down to the interactions among IP6, metal ions, and biopolymers. In the wake of the booming market of plant-based foods, an unbiased understanding of these interactions and their impacts on the foods themselves is a necessity to the smart control and utilization of plant-sourced phytates. This overview presents updated knowledge of IP6-related interactions, with a strong focus on their contributions to food functionality, processability, and safety.     

植酸优化黄酒生产工艺的研究

该文试验了植酸对黄酒糖化发酵菌种的影响及在除浊工艺上的应用。结果表明,植酸能促进菌种生长发酵,增加发酵产物,缩短发酵周期;植酸能改善黄酒质量,提高出酒率及原料利用率;植酸用于除浊的最佳浓度为0.04%,处理时间为24h,酒液清亮透明,黄酒的风味和感官均得到改善。     

植酸酶在食品和医药方面的应用展望

从植酸及其盐类的抗营养作用出发，简单介绍了植酸酶的分类，来源，着重阐述了植酸酶在食品和医药方面应用及所面临的困难和应用前景。     

面包、饮料、香肠和其他休闲食品中山梨酸和苯甲酸的检测及分析

针对2016年至2018年天津市内各大超市和其他零售点的面包、饮料、香肠和其他休闲食品进行抽样检测分析,测定其中山梨酸和苯甲酸添加量。结果表明各年度所测食品中山梨酸和苯甲酸平均含量相对稳定并且近些年的添加量有所降低。灌肠类肉制品中山梨酸和苯甲酸的含量相对较高,不同类型的果肉饮料其山梨酸和苯甲酸添加量差异较大。所有样品山梨酸和苯甲酸的添加量均符合国家标准限量要求。     

Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process

Phytic acid present in the raw materials can complex with many compounds and therefore limit their availability to the yeast during the alcoholic fermentation process. An effective utilization of biogenic compounds bound in phytates requires a detailed analysis of the raw materials for their phytic acid content. The aim of this study was to characterize the major technological parameters for selected raw materials used in the distilling industry (maize, rye, wheat and triticale grain) and to determine the phytic acid content and the IP6/total phosphorus ratio. The phytic acid hydrolysis rate during the mashing process, with the use of microbial phytases, was analysed. The highest phytic acid concentrations (2.30 ± 0.20 mg/g dry matter) and the highest IP6/total P (80.42 ± 6.99%) were observed in the maize grain samples. Therefore, further studies on the phytic acid hydrolysis rate with the use of various phytases were conducted for the maize grain. The highest hydrolytic activity was observed for the Phytase 10000L preparation. This was the preparation that hydrolysed the phytic acid completely in up to 90 min. The application of a highly effective phytase, in ethanol production from maize grain, could lead to a more effective utilization of the biogenic compounds during the fermentation process. Copyright © 2015 The Institute of Brewing & Distilling     

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。