Abstract:

In order to improve the nutritional value of brown rice, phytic acid, an anti-nutrition factor in brown rice, was degraded through hydrolysis with exogenous enzymes. Degradation amount of phytic acid was employed as an evaluation parameter to examine the effects of pH, temperature, hydrolysis time and enzyme dose on enzymatic hydrolysis of phytic acid. The synergistic effect between cellulase or pectinase and phytase was also investigated. Results indicated that the optimal process of phytase hydrolysis was achieved by using an enzyme dose of 0.4 U/mL for 4 h reaction at pH 5.2 and 50 ℃. Meanwhile, the individual and combined additions of cellulase and pectinase could both significantly improve phytase activity, promote the hydrolysis efficiency of phytase, and enhance the degradation rate of phytic acid.

Key words: exogenous enzyme, brown rice, phytic acid, hydrolysis