| 植酸酶对3种植物性原料中植酸磷含量的影响 |
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| 引用本文： | 曹玲,王卫民,杨承泰,杨毅. 植酸酶对3种植物性原料中植酸磷含量的影响[J]. 淡水渔业, 2007, 37(4): 52-56 |
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| 作者姓名： | 曹玲 王卫民 杨承泰 杨毅 |
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| 作者单位： | 华中农业大学水产学院,华中农业大学农业动物遗传育种与繁殖教育部重点实验室,武汉,430070;亚洲理工大学环境资源与发展学院,Pathumthani,12120,泰国 |
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| 基金项目： | Aquaculture Collaborative Research Support Program,USAID(No.LAG-G-00-96-90015-00) |
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| 摘 要： | 利用微生物植酸酶分别对3种植物性原料(豆粕、玉米蛋白粉、小麦)进行酶处理,研究不同浓度植酸酶作用下3种植物性原料中植酸磷含量的变化。3种原料分别有6组处理(植酸酶对照0 U/kg,柠檬酸对照,500U/kg,750 U/kg,1000 U/kg,1500 U/kg),每组处理3个重复。结果表明:植酸酶能够显著降低3种植物性原料中植酸磷的含量(P<0.05),同时提升有效磷的含量。通过对磷当量的分析,本试验中以植酸酶组1000 U/kg最为经济有效。植酸酶对照组中植酸磷含量也有所下降,说明柠檬酸单独对植酸起到了一定的分解作用。
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| 关 键 词： | 植酸酶 柠檬酸 植物性原料 植酸磷 酶效率 |
| 文章编号： | 1000-6907-（2007）04-0052-05 |
| 修稿时间： | 2006-11-22 |
Effects of Microbial Phytase on Phytate P Contents in Three Plant Ingredients |
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| CAO Ling,WANG Wei-min,YANG Cheng-tai,YANG Yi. Effects of Microbial Phytase on Phytate P Contents in Three Plant Ingredients[J]. Freshwater Fisheries, 2007, 37(4): 52-56 |
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| Authors: | CAO Ling WANG Wei-min YANG Cheng-tai YANG Yi |
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| Affiliation: | 1. College offishery, Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070 China; 2. Aquaculture and Aquatic Resources Management, School of Environment, Resources and Development, Asian Institute of Technology, Pathumthani 12120, Thailand |
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| Abstract: | The study was aimed at assessing effects of microbial phytase treatment on the phytate phosphorous(P)content in three plant ingredients(soybean meal,corn gluten meal and wheat).Graded levels of microbial phytase were dissolved in citrate buffer to separately mix with soybean meal,corn gluten and wheat.Six treatments(phytase control,citrate acid control,500 U/kg,750 U/kg,1000 U/kg and 1500 U/kg)for each plant material were completely randomized with three replicates.Results showed that the phytate-P contents decreased significantly(P<0.05)while the available-P levels increased along with the increasing doses of phytase.According to the analysis of P equivalency,the dose of 1000 U/kg was most cost-efficient.The decline of phytate-P contents in control group indicated that citrate buffer also could hydrolyze some of the phytate.The combination of phytase and citrate significantly decreased the contents of phytate-P in the plant ingredients.There was the possibility that synergic effect existed between phytase and citrate acid. |
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| Keywords: | phytase citrate acid plant ingredients phytate-P enzyme efficiency |
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