摘要
利用发芽大麦的植酸酶去除大豆中的植酸。试验表明:将发芽3d的大麦与浸泡1d的大豆以6:4的比例混合粉碎后,在55～60℃,pH=5.5条件下酶解3h,麦豆混合物中植酸去除率可达93%以上。
Removing the phytic acid in soybean was studied in this paper using the phytase produced in germinated barley, and the results showed that： when the mixture, that was composed of barley germinated for 3 days and soybean soaked for one day with the ratio of six to four, smashed and the enzyme hydrolysis acted for three hours at 55-60℃ under acid condition at pH5.5, the removal efficiency of phytic acid was above 93%.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期33-35,共3页
Food Research and Development
