ZHAO Xiao-xian, GAO Ling, WU Li-ya, ZHAO Kai. Optimization of degradation phytic acid for wheat bran by hydrochloric acid using response surface methodlogy[J]. Science and Technology of Food Industry, 2016, (10): 311-315. DOI: 10.13386/j.issn1002-0306.2016.10.055
Citation: ZHAO Xiao-xian, GAO Ling, WU Li-ya, ZHAO Kai. Optimization of degradation phytic acid for wheat bran by hydrochloric acid using response surface methodlogy[J]. Science and Technology of Food Industry, 2016, (10): 311-315. DOI: 10.13386/j.issn1002-0306.2016.10.055

Optimization of degradation phytic acid for wheat bran by hydrochloric acid using response surface methodlogy

  • The aim was to optimize the degradation of phytic acid of wheat bran. Hydrochloric acid degradation of phytic acid was used to investigate the concentration of hydrochloric acid,ratio of solid to liquid,time and temperature were studied. According to single factor experiment,the optimum conditions showed that when the time of 2.5 h,temperature of 52 ℃,the concentration of hydrochloric acid of 1.2 mol / L,the ratio of solid to liquid1∶ 21 g / m L,the residual amount of phytic acid reduced to 0.625% by Box- benhnken.It showed that the method of hydrochloric acid degradation was a better method.
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return