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Dephosphorylation of Phytic Acid in Rice Bran
Author(s) -
TANGENDJAJA B.,
BUCKLE K. A.,
WOOTTON M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb02983.x
Subject(s) - phytic acid , bran , hydrolysis , chemistry , incubation , food science , slurry , moisture , dephosphorylation , biochemistry , enzyme , organic chemistry , raw material , materials science , phosphatase , composite material
Incubation time and temperature, moisture content, and pH were examined to determine the conditions necessary for the hydrolysis of phytic acid in rice bran. The extent of hydrolysis increased with increase in moisture content, and autoclaving for 1 hr at 121°C destroyed a significant proportion of the phytic acid at high moisture contents. Maximum hydrolysis of phytic acid occurred by heating at pH 4.5. Incubation of rice bran slurry for 24 hr at 55°C, pH 5.1 reduced the phytic acid level by approximately 80%.