Effect of exogenic preparations on content of inositol phosphates in rye dough and rye bread
2009
Dulinski, R. | Zyla, K.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Biotechnologii Zywnosci
The objective of this study was determine of the effect of supplementing dough with phosphorolytic enzymes on the content of anti-nutritional factor, phytic acid, and on the spectrum of products of its hydrolysis, i.e. lower isomers of myo-inositol phosphates, in rye dough any rye bread. The product tested was supplemented with commercial, microbiological preparations of 3- and 6-phytase A and of phytase B during the proofing of dough. The highest reduction in the content of phytic acid was found in the case of 3-phytase A combined with phytase B. It was found that the cooperation between the 3-phytase and 6-phytase A with phytase B did not impact the dephosphorylation pathway of phytate. The enzymatic conversion results in forming physiologically active intermediates among other things, thus, the phytases could be, potentially, applied as bio-catalysts in the production of functional foods
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