메뉴 건너뛰기




Volumn 48, Issue 2, 2008, Pages 471-476

Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

Author keywords

Autoclaving; Barley malt flour; Dephytinization; Fermentation; Phytic acid; Wheat bran

Indexed keywords

HORDEUM; TRITICUM AESTIVUM;

EID: 49449111235     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.10.011     Document Type: Article
Times cited : (37)

References (26)
  • 3
    • 33746367123 scopus 로고    scopus 로고
    • Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture
    • Bilgiçli N., and İbanoǧlu S. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture. Journal of Food Engineering 78 (2007) 681-686
    • (2007) Journal of Food Engineering , vol.78 , pp. 681-686
    • Bilgiçli, N.1    Ibanoǧlu, S.2
  • 4
    • 0000216785 scopus 로고
    • Solubility behaviors of the minerals, proteins, phytic acid in rice bran with time, temperature and pH
    • Champagne E.T., Rao R.M., Liuzzo J.A., Robinson J.W., Gale R.J., and Miller F. Solubility behaviors of the minerals, proteins, phytic acid in rice bran with time, temperature and pH. Cereal Chemistry 62 (1985) 218-222
    • (1985) Cereal Chemistry , vol.62 , pp. 218-222
    • Champagne, E.T.1    Rao, R.M.2    Liuzzo, J.A.3    Robinson, J.W.4    Gale, R.J.5    Miller, F.6
  • 5
    • 0000581458 scopus 로고
    • Magnesium-phytate complexes: effect of pH and molar ratio on solubility characteristics
    • Cheryan M., Anderson F.W., and Grynspan F. Magnesium-phytate complexes: effect of pH and molar ratio on solubility characteristics. Cereal Chemistry 60 (1983) 235-237
    • (1983) Cereal Chemistry , vol.60 , pp. 235-237
    • Cheryan, M.1    Anderson, F.W.2    Grynspan, F.3
  • 6
    • 0037594976 scopus 로고    scopus 로고
    • Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals
    • Egli I., Davidsson L., Juillerat M.-A., Barclay D., and Hurrell R. Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals. Journal of Food Science 678 (2003) 1855-1859
    • (2003) Journal of Food Science , vol.678 , pp. 1855-1859
    • Egli, I.1    Davidsson, L.2    Juillerat, M.-A.3    Barclay, D.4    Hurrell, R.5
  • 7
    • 0035238923 scopus 로고    scopus 로고
    • Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour
    • Elkhalil E.A.I., El Tinay A.H., Mohamed B.E., and Elsheikh E.A.E. Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour. Food Chemistry 72 (2001) 29-32
    • (2001) Food Chemistry , vol.72 , pp. 29-32
    • Elkhalil, E.A.I.1    El Tinay, A.H.2    Mohamed, B.E.3    Elsheikh, E.A.E.4
  • 8
    • 0000466915 scopus 로고
    • Mineral constituents in corn and wheat germ by atomic absorption spectroscopy
    • Garcia W.J., Blessin C.W., and Inglett G.E. Mineral constituents in corn and wheat germ by atomic absorption spectroscopy. Cereal Chemistry 49 (1972) 158-167
    • (1972) Cereal Chemistry , vol.49 , pp. 158-167
    • Garcia, W.J.1    Blessin, C.W.2    Inglett, G.E.3
  • 9
    • 0001410826 scopus 로고
    • Effects of phytase from three yeasts on phytase reduction in Norwegian whole wheat flour
    • Harland H., and Frølich W. Effects of phytase from three yeasts on phytase reduction in Norwegian whole wheat flour. Cereal Chemistry 66 (1989) 357-358
    • (1989) Cereal Chemistry , vol.66 , pp. 357-358
    • Harland, H.1    Frølich, W.2
  • 10
    • 0000349813 scopus 로고
    • Fermentative reduction of phytate in rye, white and whole wheat breads
    • Harland B.F., and Harland J. Fermentative reduction of phytate in rye, white and whole wheat breads. Cereal Chemistry 57 (1980) 226-229
    • (1980) Cereal Chemistry , vol.57 , pp. 226-229
    • Harland, B.F.1    Harland, J.2
  • 11
    • 84986759470 scopus 로고
    • Sensitive method for the rapid determination of phytate in cereals and cereal products
    • Haug W., and Lantzsch H.-J. Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture 34 (1983) 1423-1426
    • (1983) Journal of the Science of Food and Agriculture , vol.34 , pp. 1423-1426
    • Haug, W.1    Lantzsch, H.-J.2
  • 13
    • 0031014726 scopus 로고    scopus 로고
    • Dephytinisation of wheat bran and the consequences for fibre matrix non-starch polysaccharides
    • Jayarajah C.N., Tang H.R., Robertson J.A., and Selvendran R.R. Dephytinisation of wheat bran and the consequences for fibre matrix non-starch polysaccharides. Food Chemistry 58 (1997) 5-12
    • (1997) Food Chemistry , vol.58 , pp. 5-12
    • Jayarajah, C.N.1    Tang, H.R.2    Robertson, J.A.3    Selvendran, R.R.4
  • 14
    • 0001256740 scopus 로고
    • Phytate reduction in bread containing oat flour, oat bran and rye bran
    • Larsson M., and Sandberg A.-S. Phytate reduction in bread containing oat flour, oat bran and rye bran. Journal of Cereal Science 14 (1991) 141-149
    • (1991) Journal of Cereal Science , vol.14 , pp. 141-149
    • Larsson, M.1    Sandberg, A.-S.2
  • 15
    • 11244279677 scopus 로고    scopus 로고
    • Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity
    • Leenhardt F., Levrat-Verny M.-A., Chanliaud E., and Remesy C. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. Journal of Agricultural and Food Chemistry 53 (2005) 98-102
    • (2005) Journal of Agricultural and Food Chemistry , vol.53 , pp. 98-102
    • Leenhardt, F.1    Levrat-Verny, M.-A.2    Chanliaud, E.3    Remesy, C.4
  • 17
    • 0001342911 scopus 로고
    • Distribution of phytate and nutritional important elements among the morphological components of cereal grain
    • O'Dell B.L., de Boland A.R., and Koirtyohann S.R. Distribution of phytate and nutritional important elements among the morphological components of cereal grain. Journal of Agricultural and Food Chemistry 20 (1972) 718-721
    • (1972) Journal of Agricultural and Food Chemistry , vol.20 , pp. 718-721
    • O'Dell, B.L.1    de Boland, A.R.2    Koirtyohann, S.R.3
  • 18
    • 0023179909 scopus 로고
    • Preparation of inositol phosphates from sodium phytate by enzymatic and nonenzymatic hydrolysis
    • Phillippy B.Q., White K.D., Johnston M.R., Tao S.-H., and Fox M.R.S. Preparation of inositol phosphates from sodium phytate by enzymatic and nonenzymatic hydrolysis. Analytical Biochemistry 162 (1987) 115-121
    • (1987) Analytical Biochemistry , vol.162 , pp. 115-121
    • Phillippy, B.Q.1    White, K.D.2    Johnston, M.R.3    Tao, S.-H.4    Fox, M.R.S.5
  • 19
    • 0031280923 scopus 로고    scopus 로고
    • Myoinositol phosphates: analysis, content in foods and effects in nutrition
    • Plaami S. Myoinositol phosphates: analysis, content in foods and effects in nutrition. Lebensmittel-Wissenschaft und Technologie 30 (1997) 633-647
    • (1997) Lebensmittel-Wissenschaft und Technologie , vol.30 , pp. 633-647
    • Plaami, S.1
  • 21
    • 85056512781 scopus 로고    scopus 로고
    • In vitro and in vivo degradation of phytate
    • Reddy N.R., and Sathe S.K. (Eds), CRC Press LLC, Boca Raton, FL
    • Sandberg A.-S. In vitro and in vivo degradation of phytate. In: Reddy N.R., and Sathe S.K. (Eds). Food Phytates (2002), CRC Press LLC, Boca Raton, FL 139-155
    • (2002) Food Phytates , pp. 139-155
    • Sandberg, A.-S.1
  • 22
    • 84985268242 scopus 로고
    • Phytate hydrolysis by phytase in cereals; effects on in vitro estimation of iron availability
    • Sandberg A.-S., and Svanberg U. Phytate hydrolysis by phytase in cereals; effects on in vitro estimation of iron availability. Journal of Food Science 56 (1991) 1330-1333
    • (1991) Journal of Food Science , vol.56 , pp. 1330-1333
    • Sandberg, A.-S.1    Svanberg, U.2
  • 24
    • 0000119729 scopus 로고
    • Phytic acid. III. Two barriers to the loss of phytate during breadmaking
    • Tangkongchitr U., Seib P.A., and Hoseney R.C. Phytic acid. III. Two barriers to the loss of phytate during breadmaking. Cereal Chemistry 59 (1982) 216-221
    • (1982) Cereal Chemistry , vol.59 , pp. 216-221
    • Tangkongchitr, U.1    Seib, P.A.2    Hoseney, R.C.3
  • 25
    • 0000718302 scopus 로고    scopus 로고
    • Reduction in the levels of phytate during wholemeal bread making; effect of yeast and wheat phytases
    • Türk M., Carlsson N.-G., and Sandberg A.-S. Reduction in the levels of phytate during wholemeal bread making; effect of yeast and wheat phytases. Journal of Cereal Science 23 (1996) 257-264
    • (1996) Journal of Cereal Science , vol.23 , pp. 257-264
    • Türk, M.1    Carlsson, N.-G.2    Sandberg, A.-S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.