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Titre du document / Document title

Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals

Auteur(s) / Author(s)

EGLI I. (1) ; DAVIDSSON L. (1) ; JUILLERAT M.-A. (2) ; BARCLAY D. (3) ; HURRELL R. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology Zurich, PO Box 474, 8803 Rüschlikon, SUISSE
(2) Nesté Research Centre, Lausanne, SUISSE
(3) Nestec Ltd., Vevey, SUISSE

Résumé / Abstract

Complementary foods based on cereals and legumes often contain amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal legume-based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to h) when incubated at optimal conditions for cereal phytase. The potential usefullness of the method for industrial provided was demonstrated with a complementary food based on wheat and soybean.

Revue / Journal Title

Journal of food science    ISSN  0022-1147   CODEN JFDSAZ 

Source / Source

2003, vol. 68, no5, pp. 1855-1859 [5 page(s) (article)] (27 ref.)

Langue / Language

Anglais

Editeur / Publisher

Wiley, Hoboken, NJ, ETATS-UNIS  (1961) (Revue)

Mots-clés anglais / English Keywords

Antinutrient factor

;

Nutrition

;

Enzyme

;

Hydrolases

;

Esterases

;

Phosphoric monoester hydrolases

;

6-Phytase

;

Cereal

;

Plant origin

;

Grains

;

Enzymatic digestion

;

Phytic acid

;

Bioavailability

;

Food supplement

;

Mots-clés français / French Keywords

Facteur antinutritionnel

;

Nutrition

;

Enzyme

;

Hydrolases

;

Esterases

;

Phosphoric monoester hydrolases

;

6-Phytase

;

Céréale

;

Origine végétale

;

Grain

;

Dégradation enzymatique

;

Phytique acide

;

Biodisponibilité

;

Complément alimentaire

;

Mots-clés espagnols / Spanish Keywords

Factor antinutricional

;

Nutrición

;

Enzima

;

Hydrolases

;

Esterases

;

Phosphoric monoester hydrolases

;

6-Phytase

;

Cereal

;

Origen vegetal

;

Grano

;

Degradación enzimática

;

Fítico ácido

;

Biodisponibilidad

;

Complemento alimentario

;

Mots-clés d'auteur / Author Keywords

phytic acid

;

phytase

;

complementary foods

;

cereals

;

food processing

;

Localisation / Location

INIST-CNRS, Cote INIST : 713, 35400011987816.0520

Nº notice refdoc (ud4) : 14938656



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