摘要
以3个小麦品种为试材，通过发芽及发酵0～6d后取样测定植酸酶活性，探讨了发芽、发酵对小麦植酸酶活性的影响。结果显示，发芽能明显提高小麦种子中的植酸酶活性，3个小麦品种其植酸酶活性都在发芽的第3天达到最大，分别为2120、2350、2890U/kg ，与未发芽和发芽1d的小麦相比，植酸酶活性有极显著差异；发酵同样能明显提高小麦植酸酶活性。被测的3个小麦品种，发酵第3d和第4d其植酸酶活性最大，分别为2110、2026、2180U/kg ，与未发酵和发酵1d的小麦相比，植酸酶活性有极显著增加。
In order to study the effect of germination and fermentation on the activity of phytase in wheat,the process of germination and fermentation lasts for 0to 6days and the activity of phytase is tested daily.The results showed that germination significantly improve the activity of phytase in the seeds of wheats.Compared with the activity of phytase in the wheats that haven't germinated and that have been germinated for 1day,the activity of phytase is significantly different and reached highest in the three kinds of wheats that have germinated for 3days and reached 2120,2350,2890U/kg respectively.Besides,fermentation also significantly improve the activity of phytase in wheat seeds.Compared with the activity of phytase in the wheats that haven't fermented and that have been fermented for 1day,the activity of phytase has been significantly different and reached highest in the three kinds of wheats that have been fermented for 3days or 4days and reached 2110,2026,2180U/kg respectively.
出处
《长江大学学报（自科版）（中旬）》
CAS
2014年第8期42-44,7,共3页
Journal of Yangtze University(Nature Science Edition)
关键词
植酸酶活性
发酵
发芽
小麦
activity of phytase
fermentation
germination
wheat
