This study was supported by the Swedish Council for Forestry and Agricultural Research (Project No. 599/89L135:2), the Cerealia Foundation R&D, Sweden, and the Swedish Agency for Research Cooperation with Developing Countries (SAREC). We thank Diane Arvidsson and Kristina Hesselbled for skillful technical assistance.
Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 5, pages 1330–1333, September 1991
How to Cite
SANDBERG, A.-S. and SVANBERG, U. (1991), Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability. Journal of Food Science, 56: 1330–1333. doi: 10.1111/j.1365-2621.1991.tb04765.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/26/90; revised 3/5/91; accepted 3/28/91.
Phytate (inositol hexaphosphate) hydrolysis by endogenous and exogenous phytases was studied for their effect on increasing iron availability in cereals. Wheat bran and whole meal flours of rye and oats were soaked at optimal conditions for phytase activity (55°C, pH 5) for different time intervals. Phytate and its degradation products were determined by HPLC and related to iron solubility under simulated physiological conditions. Small amounts of phytate (< lμmol/g) had a strong negative effect on iron solubility. When inositol hexa- and pentaphosphates of wheat bran and rye flour were completely hydrolyzed by activating endogenous phytase, iron solubility under simulated physiological conditions increased from 3 to 53% (wheat) and 5 to 21% (rye). Addition of wheat phytase to uncooked oatmeal increased iron solubility from 4 to 11 and in precooked to 18%, while endogenous phytase of uncooked oatmeal had less effect on phytate digestion and iron solubility.