In vitro dephytinization and bioavailability of essential minerals in several wheat varieties

被引：38

作者：

Akhter, Sharoon ^{[1
]}

Saeed, Asma ^{[2
]}

Irfan, Muhammad ^{[1
]}

Malik, Kauser Abdullah ^{[1
]}

机构：

[1] A Chartered Univ, Forman Christian Coll, Dept Biol Sci, Lahore 54600, Pakistan

[2] Food & Biotechnol Res Ctr, Lahore 54600, Pakistan

来源：

JOURNAL OF CEREAL SCIENCE | 2012年 / 56卷 / 03期

关键词：

Wheat; Dephytinization; Minerals; Bioavailability; PHYTIC ACID; INOSITOL PHOSPHATES; IRON-ABSORPTION; INFANT CEREALS; ASCORBIC-ACID; MOLAR RATIOS; PHYTATE; ZINC; CALCIUM; BARLEY;

D O I：

10.1016/j.jcs.2012.08.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twelve wheat varieties were studied for their phytic acid, calcium, iron, zinc, copper and phosphorus contents, which respectively ranged between 114-166, 25.1-53.5, 3.41-5.55, 0.71-3.00, 0.65-1.32 and 298-314 mg/100 g. The molar ratios as Ca:Phy, Phy:Fe, Phy:Zn, Phy:Cu were found to be 0.14-0.29, 1.96-3.86, 5.11-20.5 and 13.0-23.9, respectively. Significant dephytinization, ranging between 35.3 and 69.3% in different varieties, was achieved on exogenous enzymatic treatment. Enzymatic dephytinization in the in vitro simulated gastrointestinal digestion resulted in significant increase in the bioavailability of essential minerals. The increase in bioavailability of calcium, iron, zinc and copper on exogenous enzymatic dephytinization ranged between, respectively (x-folds): 1.30-1.96, 1.11-1.52, 1.22-1.78 and 1.11-1.73. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：741 / 746

页数：6

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