Results 171 to 180 of about 3,883 (216)

The degradation of phytate by microbial and wheat phytases is dependent on the phytate matrix and the phytase origin

Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: Phytases increase utilization of phytate phosphorus in feed. Since wheat is rich in endogenous phytase activity it was examined whether wheat phytases could improve phytate degradation compared to microbial phytases. Moreover, it was investigated whether enzymatic degradation of phytate is influenced by the matrix surrounding it ...
Brejnholt, Sarah M, Dionisio, Giuseppe; id_orcid 0000-0003-4416-0519, Glitsoe, Vibe, Skov, Lars K, Brinch-Pedersen, Henrik   +4 more
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Fibre and phytate

Nutrition & Food Science, 1985
The possibility that diets with high fibre levels could lead to mineral deficiency states in human populations was first recognised in Iran and other parts of the Middle East. In rural communities where the main source of energy was an unleavened, whole‐grain bread called tanok, male adolescents were observed to exhibit poor appetites, marked growth ...
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Canola phytate : enzymatic hydrolysis and nitrogen-phytate relationships

1988
This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca.
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Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey

Nutrition Bulletin
ABSTRACT Phytate, a naturally occurring compound found in plant‐based foods, is known to chelate essential minerals such as iron and zinc, thereby reducing their bioavailability. For years, it has therefore been considered an antinutrient.
Yasemin Tuğba Öğünç, Rümeysa Yeniçağ, Neslişah Rakıcıoğlu   +2 more
openaire   +3 more sources

The effect of phytate concentration of ph and of orthophosphate on the rate of phytate adsorption by hydroxyapatite

Archives of Oral Biology, 1973
Abstract Hydroxyapatite, shaken with sodium phytate solution, began to take up phytate immediately. After the first few seconds, uptake was linear with respect to the logarithm of shaking time. Two constants, characteristic for each phytate solution, were defined. One of these related to a hypothetical “initial” uptake.
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Absorption of Monoferric Phytate by Dogs

The Journal of Nutrition, 1979
Recent studies have shown that the iron in wheat is predominantly in the form of monoferric phytate (MFP). Unlike phytate complexed with two or more iron atoms, MFP is soluble at pH 7.0 and above and may therefore be a relatively available form of dietary iron.
D A, Lipschitz, K M, Simpson, J D, Cook, E R, Morris   +3 more
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PHYTASE AND PHYTATE DEGRADATION IN HUMANS

Nutrition Reviews, 2009
Human 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.
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Phytates in decalcification tests in vitro

Archives of Oral Biology, 1967
Abstract 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.
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Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?

Journal of Functional Foods, 2022
Marta Garcés-Rimón
exaly  

Phytate in Foods

2015
B F, Harland, D, Oberleas
openaire   +2 more sources