Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 4647-4655 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 48 |
| Issue number | 10 |
| DOIs | |
| Publication status | Published - 2000 |
| MoE publication type | A1 Journal article-refereed |
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Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (Cv. Blenheim). / Bergman, Eva-Lotta (Corresponding Author); Autio, Karin; Sandberg, Ann-Sofie.
In: Journal of Agricultural and Food Chemistry, Vol. 48, No. 10, 2000, p. 4647-4655.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (Cv. Blenheim)
AU - Bergman, Eva-Lotta
AU - Autio, Karin
AU - Sandberg, Ann-Sofie
PY - 2000
Y1 - 2000
N2 - 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.
AB - 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.
UR - https://pubs.acs.org/doi/abs/10.1021/jf0014056
U2 - 10.1021/jf000525a
DO - 10.1021/jf000525a
M3 - Article
VL - 48
SP - 4647
EP - 4655
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 10
ER -