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Phytate Reduction in Brown Beans ( Phaseolus vulgaris L.)
Author(s) -
GUSTAFSSON EL.,
SANDBERG AS.
Publication year - 1995
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.1365-2621.1995.tb05626.x
Subject(s) - phaseolus , tannase , chemistry , fermentation , food science , phytic acid , degradation (telecommunications) , horticulture , biology , biochemistry , antioxidant , telecommunications , gallic acid , computer science
Brown beans ( Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl 2 , tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.