Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (cv. Blenheim).
J Agric Food Chem
; 48(10): 4647-55, 2000 Oct.
Article
en En
| MEDLINE
| ID: mdl-11052713
Using a multivariate experimental design, optimal conditions for phytate degradation were found to be pH 4.8 and 57 degrees C in barley flour (cv. Blenheim) and pH 5.2 and 47 degrees C in a crude extracted phytase from barley. Three methods for measuring phytase activity in raw and hydrothermally processed barley were compared. Incubation at pH 5 and 55 degrees C for 60 min did not give significantly different results (p > 0.05), whereas incubation at pH 5 and 50 degrees C for 10, 20, 30, and 60 min gave significantly different results (p < 0.001) between methods. The change in microstructure of phytate globoids during hydrothermal processing showed that the degradation was highest in the scutellum cells and less in the aleurone layer.
Buscar en Google
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Ácido Fítico
/
Hordeum
/
6-Fitasa
Idioma:
En
Revista:
J Agric Food Chem
Año:
2000
Tipo del documento:
Article
País de afiliación:
Suecia
Pais de publicación:
Estados Unidos