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Titolo:
DEGRADATION OF PHYTATE BY USING VARIED SOURCES OF PHYTASES IN AN OAT-BASED NUTRIENT SOLUTION FERMENTED BY LACTOBACILLUS-PLANTARUM STRAIN-299-V
Autore:
MARKLINDER IM; LARSSON M; FREDLUND K; SANDBERG AS;
Indirizzi:
UPPSALA UNIV,DEPT DOMEST SCI,DAG HAMMARSKJOLDS 21 S-75237 UPPSALA SWEDEN PROBI AB,IDEON S-22370 LUND SWEDEN CHALMERS UNIV TECHNOL,DEPT FOOD SCI S-40229 GOTHENBURG SWEDEN LUND UNIV,CTR CHEM,DEPT APPL NUTR & FOOD CHEM S-22100 LUND SWEDEN
Titolo Testata:
Food microbiology
fascicolo: 6, volume: 12, anno: 1995,
pagine: 487 - 495
SICI:
0740-0020(1995)12:6<487:DOPBUV>2.0.ZU;2-3
Fonte:
ISI
Lingua:
ENG
Soggetto:
IRON AVAILABILITY; INOSITOL TRIPHOSPHATES; INVITRO ESTIMATION; ABSORPTION; CEREALS; TETRAPHOSPHATES; PENTAPHOSPHATES; HEXAPHOSPHATES; HYDROLYSIS; REDUCTION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
28
Recensione:
Indirizzi per estratti:
Citazione:
I.M. Marklinder et al., "DEGRADATION OF PHYTATE BY USING VARIED SOURCES OF PHYTASES IN AN OAT-BASED NUTRIENT SOLUTION FERMENTED BY LACTOBACILLUS-PLANTARUM STRAIN-299-V", Food microbiology, 12(6), 1995, pp. 487-495

Abstract

A formula has previously been developed for an oat-based nutrient solution, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats are nutritious and rich in minerals, but also contain large amounts of phytate (myoinositol hexaphosphate), which is one of the main inhibitors of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phytate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied between 100% and 72% of the initial value, depending on the source of phytase added. Malted barley flour and malted oat flour had the same capacity for degrading phytate in oats. The rate of pH decrease, final pHvalues, acidity, and viable counts of lactic acid bacteria varied in the solutions depending on the source of phytase. The most efficient phytate degradation was achieved by adding phytase from A. niger to theoat-based nutrient solution. However, by using the enzyme, the nutrient solution became bitter tasting and had low counts of lactic acid bacteria. (C) 1995 Academic Press Limited

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 09:03:07