Results 291 to 300 of about 41,237 (318)
Some of the next articles are maybe not open access.
Journal of Agricultural and Food Chemistry, 2000
Using a multivariate experimental design, optimal conditions for phytate degradation were found to be pH 4.8 and 57 degrees C in barley flour (cv. Blenheim) and pH 5.2 and 47 degrees C in a crude extracted phytase from barley. Three methods for measuring phytase activity in raw and hydrothermally processed barley were compared.
Bergman, Eva-Lotta +3 more
openaire +3 more sources
Using a multivariate experimental design, optimal conditions for phytate degradation were found to be pH 4.8 and 57 degrees C in barley flour (cv. Blenheim) and pH 5.2 and 47 degrees C in a crude extracted phytase from barley. Three methods for measuring phytase activity in raw and hydrothermally processed barley were compared.
Bergman, Eva-Lotta +3 more
openaire +3 more sources
PROTEIN-PHYTATE INTERACTIONS IN SOYBEANS. I. LOCALIZATION OF PHYTATE IN PROTEIN BODIES AND GLOBOIDS
Journal of Food Biochemistry, 1982A study was made of whole soybeans, isolated protein bodies and a fraction consisting of globoid inclusions separated from protein bodies by centrifugation in order to observe the cellular location of phytate and to determine any indication of protein-phytate interaction within the soybean cell. Microstructural and chemical evidence demonstrated phytic
David W. Stanley, C. A. Prattley
openaire +2 more sources
PHYTASE AND PHYTATE DEGRADATION IN HUMANS
Nutrition Reviews, 2009Human intestinal phytases play a minor role in phytate degradation. However, endogenous phytases in bran have a major effect on phytate hydrolysis. The amount of endogenous phytase activity varies with the method of processing of the fiber.
openaire +2 more sources
1990
Rapeseed is a good source of high-quality protein. However, its use for both human food and animal feed is limited by the presence of high fiber and antinutritional factors such as glucosinolates, polyphenols, and phytic acid (PA). Much work has been done to solve the fiber, glucosinolate, and phenolic problems, and these are discussed elsewhere in the
openaire +2 more sources
Rapeseed is a good source of high-quality protein. However, its use for both human food and animal feed is limited by the presence of high fiber and antinutritional factors such as glucosinolates, polyphenols, and phytic acid (PA). Much work has been done to solve the fiber, glucosinolate, and phenolic problems, and these are discussed elsewhere in the
openaire +2 more sources
International Biodeterioration & Biodegradation, 1996
O. Volfová, J. Dvořáková
openaire +2 more sources
O. Volfová, J. Dvořáková
openaire +2 more sources
Differential Phytate Utilization in Candida species
Mycopathologia, 2011The present study was undertaken to evaluate and characterize the phytase activity in different Candida species. A total of 113 Candida isolates representing eight species were examined for phytase activity by an agar plate assay using the calcium salt of phytic acid as the sole phosphorus source.
openaire +5 more sources
Phytates in decalcification tests in vitro
Archives of Oral Biology, 1967Abstract A material rich in phytate, and containing also calcium and magnesium, was isolated from wheat bran and shown to reduce decalcification by acid buffers. Sodium phytate had a similar effect, and was used to investigate the mechanism by which decalcification was suppressed.
openaire +3 more sources