摘要
植酸对生态环境有正负两方面的效应 ,皆是其螯合作用和抗氧化作用的结果。文中提出用微生物发酵法生产植酸的设想及其依据 ,建议开发和利用植酸酶用以消除食品和饲料中植酸的抗营养作用 。
Phytic acid has the positive and negative effects on human beings, domestic animals and the natural environment. These two effects are the results of its function of chelation and antioxidant. It is suggested to produce phytic acid by microbial fermentation method. The later part of this article puts forward the development and utilizing phytase to eliminate antinutritive effect of phytic acid in food and feed which will bring us great economic and social benefits.
出处
《中国医药工业杂志》
CAS
CSCD
北大核心
2002年第3期151-154,共4页
Chinese Journal of Pharmaceuticals
