PHYTATE REDUCTION IN OATS DURING MALTING

被引：64

作者：

LARSSON, M

SANDBERG, AS

机构：

[1] Chalmers University of Technology, Dept of Food Science, Goteborg, S-402 29

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

PHYTATE; OATS; WHEAT; BARLEY; MALTING; PHYTASE;

D O I：

10.1111/j.1365-2621.1992.tb14340.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To reduce phytate in oat products and thereby increase mineral bioavailability, optimal conditions for phytate degradation in oats were investigated. The effects of malting and incubation on phytate reduction in oats were determined and compared with phytate degradation in wheat, rye and barley. Studies of incubation temperatures showed an optimum for phytate reduction in oats between 37-40-degrees-C which differed from that in wheat (55-degrees-C). Malting of oats for 5 days at 11-degrees-C and subsequent incubation for 17 hr at 37-40-degrees-C reduced phytate by 98%. Addition of malted rye also reduced the phytate content of oats to low levels.

引用

页码：994 / 997

页数：4

共 23 条

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