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Optimization of Technical Condition on Decreasing Content of Phytic Acid by Phytase in Brown Rice

BI Yan-chun

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Abstract

This paper takes the brown rice as research target,uses ultrasonic to strengthen mass transfer and makes use of phytase to reduce content of phytic acid in brown rice.The effects of liquid-solid ratio,temperature,and pH were studied,and the optimum technical condition of hydrolysis were obtained by the Central Composite Design and Response Surface Analysis in the test.The results show that the optimum technical conditions:temperature 53 ℃,pH 6.5,liquid-solid ratio 10.

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What this paper is about

This paper takes the brown rice as research target,uses ultrasonic to strengthen mass transfer and makes use of phytase to reduce content of phytic acid in brown rice.The effects of liquid-solid ratio,temperature,and pH were studied,and the optimum technical condition of hydrolysis were obtained by the Central Composite Design and Response Surface Analysis in the test.The results show that the optimum technical conditions:temperature 53 ℃,pH 6.5,liquid-solid ratio 10.

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Available abstract

This paper takes the brown rice as research target,uses ultrasonic to strengthen mass transfer and makes use of phytase to reduce content of phytic acid in brown rice.The effects of liquid-solid ratio,temperature,and pH were studied,and the optimum technical condition of hydrolysis were obtained by the Central Composite Design and Response Surface Analysis in the test.The results show that the optimum technical conditions:temperature 53 ℃,pH 6.5,liquid-solid ratio 10.

Key concepts: Phytic acid, Phytase, Brown rice, Chemistry, Response surface methodology, Hydrolysis, Food science, Chromatography

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