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

23 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
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number10
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

Fingerprint

6-Phytase
Phytic Acid
phytases
Hordeum
phytic acid
barley
Degradation
degradation
Design of experiments
barley flour
aleurone layer
Microstructure
Flour
Processing
microstructure
Research Design
experimental design
methodology
cells

Cite this

@article{b8660358be154066ad4fd15a847b95c8,
title = "Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (Cv. Blenheim)",
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.",
author = "Eva-Lotta Bergman and Karin Autio and Ann-Sofie Sandberg",
year = "2000",
doi = "10.1021/jf000525a",
language = "English",
volume = "48",
pages = "4647 -- 4655",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society ACS",
number = "10",

}

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 journalArticleScientificpeer-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 -