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Phytase and Citric Acid Supplementation in Whole‐Wheat Bread Improves Phytate‐phosphorus Release and Iron Dialyzability
Author(s) -
Porres J.M.,
Etcheverry P.,
Miller D.D.,
Lei X.G.
Publication year - 2001
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.1365-2621.2001.tb04610.x
Subject(s) - phytase , citric acid , food science , chemistry , phytic acid , aspergillus niger , phosphorus , biochemistry , organic chemistry
Conditions were established for maximizing phytate breakdown in whole‐wheat flour (wwf) during bread baking and for assessing the effects of dephytinization on dialyzability of intrinsic and added iron in the bread. Three different sources of phytase ( Aspergillus niger, A. fumigatus , and Escherichia coli) with various levels of citric acid (0 to 6.25 g/kg wwf) were used. Supplementing citric acid at 6.25 g/kg wwf enhanced phytate degradation catalyzed by intrinsic phytase from 42% in the untreated bread to 69% (P < 0.05). Supplementation of microbial phytase (285 units/kg) plus 3.125 or 6.25 g citric acid/kg wwf further enhanced phytate reduction up to 85%. Compared with the untreated bread, citric acid alone and the combination of citric acid and phytase enhanced total iron dialyzability by 12‐ and 15‐fold, respectively, while the combination of phytase, citric acid, and ascorbic acid improved total iron dialyzability in the mixture by 24‐fold.