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Titolo:
MALTING OF OATS IN A PILOT-PLANT PROCESS - EFFECTS OF HEAT-TREATMENT,STORAGE AND SOAKING CONDITIONS ON PHYTATE REDUCTION
Autore:
LARSSON M; SANDBERG AS;
Indirizzi:
CHALMERS UNIV TECHNOL,DEPT FOOD SCI,POB 5401 S-40229 GOTHENBURG SWEDEN
Titolo Testata:
Journal of cereal science
fascicolo: 1, volume: 21, anno: 1995,
pagine: 87 - 95
SICI:
0733-5210(1995)21:1<87:MOOIAP>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
INOSITOL PHOSPHATES; IRON AVAILABILITY; INVITRO ESTIMATION; ABSORPTION; FERMENTATION; DEGRADATION; PRODUCTS; CEREALS; TETRAPHOSPHATES; PENTAPHOSPHATES;
Keywords:
PHYTATE; OATS; MALTING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
24
Recensione:
Indirizzi per estratti:
Citazione:
M. Larsson e A.S. Sandberg, "MALTING OF OATS IN A PILOT-PLANT PROCESS - EFFECTS OF HEAT-TREATMENT,STORAGE AND SOAKING CONDITIONS ON PHYTATE REDUCTION", Journal of cereal science, 21(1), 1995, pp. 87-95

Abstract

Phytate reduction in oats during malting in a pilot-plant process andsoaking under optimal conditions for oat phytase was studied to investigate whether the malting process developed in the laboratory was also applicable on a large scale. The effects of different drying and storage conditions were also investigated. In malted oats that had been dried at 30 degrees C and stored frozen and entire for 1.5 months, the phytate content was reduced to 0.2 mu mol/g (99% reduction) after soaking as a flour for 17 h at 37.8 degrees C. The same soaking, repeated with oats dried at 80 degrees C and stored as whole grains at +4 degrees C for 1.5 months, reduced the phytate content to 0.3 mu mol/g (98% reduction). Prolonged storage (12 months) resulted in slower phytate hydrolysis in oats dried at 80 degrees C (92% reduction) during soakingfor 17 h at 37.8 degrees C. Pre-soaking of malted oat flour for 16 h at room temperature was used to achieve pH conditions that were closerto the optimum for phytase activity, thus resulting in more efficientphytate reduction. Of the conditions studied in this report, the optimum pH for oat phytase during soaking was found to be between pH 4 and4.5. In whole malted grains, the phytate content was reduced at most by 79% after soaking as whole kernels.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 07:03:00