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Wheat Phosphorus Availability: 1— In Vitro Study; Factors Affecting Endogenous Phytasic Activity and Phytic Phosphorus Content
Author(s) -
BarrierGuillot Bruno,
Casado Paula,
Maupetit Pierre,
Jondreville Catherine,
Gatel François,
Larbier Michel
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199601)70:1<62::aid-jsfa465>3.0.co;2-m
Subject(s) - phytic acid , phytase , preharvest , phosphorus , food science , endogeny , agronomy , chemistry , zoology , sprouting , biology , horticulture , biochemistry , postharvest , organic chemistry
Phytasic activity and phytic P content, which are important factors in determining the availability of P, were measured in 56 wheat samples. The different agronomic and genetic factors which could have an influence on these two variables were studied, specifically N and/or P fertilisation, date of harvest, preharvest sprouting and variety of French wheat. Phytasic activity ranged from 206 to 775mUg −1 , with an average of 508mUg −1 and a standard deviation of 109mUg −1 . Only the variety of wheat appeared as a significant factor explaining the endogenous phytasic activity ( P =0·006). The phytic P content varied between 0·92 and 2·80gkg −1 DM, with an average of 2·18gkg −1 and a standard deviation of 0·35gkg −1 DM. None of the factors studied significantly affected the phytic P content of the wheat. This content was correlated with the total P content ( r =0·56; P< 0·05). The activity of the endogenous phytase was independent of the quantity of its substrate, the phytic phosphorus of the kernels of wheat.