发酵法降解油菜籽废水中植酸的工艺研究

Degradation of Phytic Acid in Rapeseed Processing Water by Yeast Fermentation

摘要:

水酶法提取菜籽油工艺产生了大量废水，其中含有丰富的水溶性蛋白、碳水化合物和抗营养因子。为了降解水中的抗营养物质植酸，利用筛选出的酵母菌对其进行发酵，并通过正交试验优化培养条件，得出K酵母在32 ℃，pH 7条件下培养36 h，可将废水中植酸降解87%，从而为废水的循环利用或达标排放打下了基础。

Abstract:

There is plenty of process water after rapeseed oil extraction by aqueous enzymatic method. The process water contains water-soluble proteins, carbohydrates and anti nutritional factors. In order to depredate the anti-nutrition-phytic acid, the yeast fermentation was conducted and the optimal culture condition was determined by orthogonal experiment. The result showed that phytic acid degradation rate could reach to 87% under optimal conditions which is cultural temperate at 32 ℃，pH 7, and cultural time 36 h. The research provided references for rapeseed processing water recycling or discharging