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 language | English |
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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 |