外源植酸酶对面粉的酶解条件优化.PDF

5 6 2009, Vol. 30, No. 20 食品科学 ※工艺技术 外源植酸酶对面粉的酶解条件优化 李朝霞，余晓红，王爱民 (盐城工学院化学与生物工程学院，江苏盐城 224003) 摘 要：以无机磷含量为评价指标，以酶解温度、酶解pH 值、酶解时间和植酸酶添加量为影响因素对帝斯曼、 昕大洋、罗氏三种外源植酸酶(分别记为酶1、酶2 和酶3)在面粉中的作用效果进行单因素试验。结果表明：三种 外源植酸酶在不同条件下均有相一致的适宜酶解作用范围，分别为酶解温度50～60 ℃、酶解pH5.0～6.0 、酶解时 间约4h 、外源酶添加量约0.5% ，其中外源酶2 较其他两种外源植酸酶在同等酶解作用条件下具有更好的作用效果。 因此对外源酶2 进一步以酶解温度、酶解pH 值和酶解时间为三因素进行正交试验。结果发现各影响因素的主次顺 序分别为酶解温度 酶解时间 酶解pH 值，其最佳酶解条件为酶解温度55 ℃、酶解时间4 .5h 、pH 5.5 ，此时磷利 用率高达79 . 1% 。 关键词：外源植酸酶；面粉；总磷；无机磷；酶解条件 Enzymolysis of Phytate in Wheat Flour with Exogenous Phytases LI Zhao-xia ，YU Xiao-hong ，WANG Ai-min (School of Chemical and Biological Engineering, Yancheng Institute of Technology, Yancheng 224003, China) Abstract ：Single factor experiments were conducted to explore effects of three reaction parameters, including temperature, pH and time on release of inorganic phosphoru s from phytate in wheat flour hydrolyzed by various exogenous phytases, namely DSM (Enzyme 1), Xindayang (Enzyme 2) and Luoshi (Enzyme 3). Subsequently, based on this, hydrolysis condition s of the most efficient one of the enzyme preparations were optimized for maximizing inorganic phosphorus content in wheat flour by orthogonal array design. These enzymes were found to perform hydrolysis effects under the following identical condition s: approximate 4 h reaction at 50 －60 ℃and pH 5.0 －6.0 with a dose of 0.5%, among which, Enzyme 2 exhibited the best hydrolysis effect. An optimized Enzyme 2-catalyzed hydroly sis for 4.5 h at 55 ℃and pH 5.5 yielded a phosphorus utilization ratio of 79.1%, which was affected by hydroly sis conditions in the following order of temperature ＞reaction time ＞pH. Key words ：exogenou s phytas