Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (Cv. Blenheim)

Eva-Lotta Bergman (Corresponding Author), Karin Autio, Ann-Sofie Sandberg

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Abstract

Using a multivariate experimental design, optimal conditions for phytate degradation were found to be pH 4.8 and 57 °C in barley flour (cv. Blenheim) and pH 5.2 and 47 °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 °C for 60 min did not give significantly different results (p > 0.05), whereas incubation at pH 5 and 50 °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.
Original languageEnglish
Pages (from-to)4647-4655
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number10
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

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