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Effect of Phytate and Partially Hydrolyzed Phytate on in vitro Protein Digestibility
Author(s) -
KNUCKLES B. E.,
KUZMICKY D. D.,
BETSCHART A. A.
Publication year - 1985
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.1365-2621.1985.tb13016.x
Subject(s) - pepsin , hydrolysis , casein , chemistry , bovine serum albumin , digestion (alchemy) , phytic acid , chromatography , in vitro , sodium , food science , biochemistry , enzyme , organic chemistry
The effects of sodium phytate and partially hydrolyzed sodium phytate (0 ‐ 82% hydrolyzed) on pepsin digestion of casein and bovine serum albumin were evaluated by an in vitro procedure using dialy‐sates of pepsin digestion over a period of 0 – 23 hr. The inhibitory effect of phytate differed with substrate and increased with dose level. At the highest phytate level, the digestion of casein and bovine serum albumin was reduced by 14% and 7%, respectively. The inhibitory effect of the phytate was inversely correlated with the degree of phytate hydrolysis. Hydrolysis for 16 hr almost eleminated the inhibitory effect of phytate.