Degradation of Phytic Acid in Rapeseed Processing Water by Yeast Fermentation
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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
