Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

Serafina L idia Vilanculos, U. Svanberg
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引用次数: 4

Abstract

The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 in order to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum flour prior tobefore  baking. The phytic acid and mineral content was measured by high high-performance ion chromatography. In the composite bread without pH adjustment of the dough, the phytate content was 1.58 µmol/g. After adjustment of the dough pH to 4.3, the phytate content in the composite bread decreased to 0.86 µmol/g. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 prior tobefore baking, further decreased the phytate content to 0.58 µmol/g. Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 µmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. The phytate:iron molar ratio was then 0.70 and the phytate:zinc molar ratio was 1.1 that is expected to have a positive effect on the absorption of both minerals in humans.   Key words: Phytic acid, wheat flour, cassava flour, sorghum flour, bread making, soaking, pH.
激活谷物内生植酸酶降解小麦/木薯/高粱复合面包中的植酸
本研究的目的是通过在烘焙过程中激活谷物固有植酸酶来降解小麦/木薯/高粱复合面包中的植酸含量。目的是达到植酸:铁的摩尔比<1,以提高人体对铁的吸收。激活植酸酶的方法包括在不同的pH值和温度下制备面团,以及在烘烤前对高粱粉进行预浸泡。采用高效离子色谱法测定植酸和矿物质含量。在不调整面团pH的复合面包中,植酸含量为1.58µmol/g。将面团pH调至4.3后,复合面包中的植酸含量降至0.86µmol/g。在烘烤前,将高粱粉在22℃、pH 4.3条件下浸泡3 h,可进一步降低其植酸含量至0.58µmol/g。将浸泡温度提高到37℃,添加10%小麦粉,复合面包中植酸含量为0.14µmol/g,比初始水平降低97%。植酸:铁的摩尔比为0.70,植酸:锌的摩尔比为1.1,预计会对人体吸收这两种矿物质产生积极影响。关键词:植酸,小麦粉,木薯粉,高粱粉,面包制作,浸泡,pH。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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