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通过耐高温α-淀粉酶和蛋白酶对麸皮中的淀粉和蛋白质进行水解,提取麸皮中的膳食纤维。通过正交试验设计,确定α-淀粉酶去除麸皮淀粉的反应条件为:酶用量为3%([E],[S]),90℃,水解2h;选择水解蛋白质能力较强的碱性蛋白酶对麸皮进行水解以除去其中的蛋白质,碱性蛋白酶降解蛋白质的优化条件为:蛋白酶用量1.4%([E],[S])、60℃、水解1.5h。在上述优化工艺条件下,麸皮中膳食纤维的提取率达到77.6%。 相似文献
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双酶酶解制备黑小麦麸皮抗氧化肽 总被引:1,自引:0,他引:1
采用双酶法分步酶解黑小麦麸皮蛋白制备抗氧化肽,以水解度、肽得率及总抗氧化活性为指标,通过单因素试验及正交法优化其最佳工艺条件。第一步采用碱性蛋白酶酶解的最佳条件为pH 9,时间2 h,温度50℃,酶添加量18000 U/g;黑小麦麸皮蛋白水解度为11.46%,肽得率为38.33%,总抗氧化活性为6.65μmol/g。第二步采用风味酶酶解的最佳条件为pH 6,温度50℃,时间2 h,酶活添加量10000 U/g;此时水解度为22.74%,肽得率为52.36%,总抗氧化活性为8.47μmol/g。 相似文献
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响应面法优化麦麸发酵产植酸酶条件的研究 总被引:2,自引:0,他引:2
以纳豆芽孢杆菌JSU-2为供试菌株,麦麸皮为唯一固体发酵基质,运用响应面法对其产植酸酶的条件进行优化.首先用24-1部分因子试验设计对影响植酸酶活性的主要变量进行了评价,发现主要影响因子为麸皮与水的比例和培养时间.然后用中心组合试验设计确定主要变量的最佳水平.最佳产酶发酵条件为:粒径为3 mm、麸皮与水的比例为1:9.6、接种量为3 mL和培养时间为25 h.在最佳产酶条件下进行发酵,得到的植酸酶活性为595 U/g麦麸. 相似文献
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《中国调味品》2016,(6)
文章主要介绍了以单酶、双酶协同分步酶解虾壳、虾头,以脱蛋白率(PR,%)为试验的衡量指标,对pH值、酶解温度、酶解时间、酶加量等试验条件进行考察。结果表明:胃蛋白酶的最优水解条件为pH值3.0,温度40℃,酶加量0.2%,水解时间4h,酶解液中蛋白质含量为4.243mg/mL,脱蛋白率最高达53.9%;碱性蛋白酶的最优水解条件为pH值7.5,温度55℃,酶加量0.3%,水解时间4h,酶解液中蛋白质含量为4.855mg/mL,脱蛋白率最高达61.9%;双酶协同分步酶解最优条件为碱性蛋白酶酶解3h(pH 7.5、温度40℃、酶加量0.3%),胃蛋白酶酶解1h(pH 3.0、温度40℃、酶加量0.2%),脱蛋白率为86.1%,酶解液中蛋白质含量为6.715mg/mL。 相似文献
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植物性食物中的植酸不能被单胃动物吸收,但是植酸酶能够水解植酸最终释放出肌醇和无机磷,供单胃动物吸收利用。本实验在研究温度、pH等因素对植酸酶活性影响的基础上,确定植酸酶催化植酸的水解条件为温度45℃、pH4.5、时间2h、酶添加量300FTU/kg。将植酸酶添加到大豆乳中,对大豆乳中植酸/植酸盐进行水解,分析发现大豆乳中有机磷的水解率高达82.9%;植酸酶对大豆乳中植酸/植酸盐的水解作用,对提高大豆乳的营养价值具有重要意义。 相似文献
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采用酶法制备紫小麦麸皮抗氧化肽,在单因素实验的基础上,以水解度、肽得率、总抗氧化活性为指标,采用正交法优化紫小麦麸皮抗氧化肽的最佳制备工艺。结果表明:碱性蛋白酶较适宜制备紫小麦麸皮抗氧化肽;最佳提取条件为水解时间2 h、水解温度50℃、pH9、酶添加量14000U/g;在该条件下紫小麦麸皮蛋白的水解度为10.57%,肽得率为51.17%,制备的抗氧化肽的总抗氧化活性为7.98μmol/g。 相似文献
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Incubation time and temperature, moisture content, and pH were examined to determine the conditions necessary for the hydrolysis of phytic acid in rice bran. The extent of hydrolysis increased with increase in moisture content, and autoclaving for 1 hr at 121°C destroyed a significant proportion of the phytic acid at high moisture contents. Maximum hydrolysis of phytic acid occurred by heating at pH 4.5. Incubation of rice bran slurry for 24 hr at 55°C, pH 5.1 reduced the phytic acid level by approximately 80%. 相似文献
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以脱脂菜籽粕为原料,水解度为考察指标,采用碱性蛋白酶与中性蛋白酶分步酶解法制备复合氨基酸及小肽等水解产物。通过正交试验确定碱性蛋白酶的最佳酶解工艺参数为:温度50℃、pH10.5、加酶量3250U/g、液料比15:1、时间1.5h;中性蛋白酶的最佳酶解工艺参数为:温度45℃、pH9、加酶量4500U/g、时间2h。制备的复合氨基酸及小肽等水解产物总水解度和氮收率可达25.66% 和86.8%;水解产物在pH3~7 范围内,氮溶解指数高于72.19%。三氯乙酸氮溶解指数达85.67%,且产物中植酸、单宁等主要的抗营养因子的含量明显降低。 相似文献
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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. 相似文献
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Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process
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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 相似文献
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The effect of malt addition and yeast concentration on the hydrolysis of phytic acid during different stages of bread making has been reported. There was a considerable hydrolysis of phytic acid with the addition of yeast and malt. In the breads of S-308 and WL-711 wheat varieties, the loss of phytic phosphorus was 6.6. 8,1; 24.6, 23.0 and 26.6, 27.7% in case of nonyeasted, 1.5% and 3% yeasted dough of whole wheat flour (Atta) respectively. However in white bread, the loss of phytic phosphorus was 14.0 and 18.4; 46.2 and 41.5; 51.7 and 49.4%, in non-yeasted, 1.5% and 3% yeasted doughs of S-308 and WL-711 wheat varieties respectively. A significant loss of phytic acid was observed at a yeast level of 1.5 and 3% and with 0.4% malt addition as compared with the control. Most of the phytic acid was hydrolysed during the fermentation and proofing stages in both types of bread samples. 相似文献
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In vitro Effects of Phytic Acid and Polyphenols on Starch Digestion and Fiber Degradation 总被引:2,自引:0,他引:2
The effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α-amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some extent also by catechin. Furthermore, tannic acid reduced the total recovery of starch during enzymic starch analysis. The activity of cellulases and hemicellulases was not affected by phytic acid or catechin. However, the degradation of cellulose powder was inhibited by tannic acid, whereas no inhibition could be observed with carboxymethyl-cellulose as substrate. 相似文献