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ENDOGENOUS PHYTATE‐DEGRADING ENZYMES ARE RESPONSIBLE FOR PHYTATE REDUCTION WHILE PREPARING BEANS ( PHASEOLUS VULGARIS )
Author(s) -
GREINER RALF,
KONIETZNY URSULA
Publication year - 1998
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1998.tb00353.x
Subject(s) - phytase , phytic acid , inositol , chemistry , phaseolus , food science , phosphate , enzyme , hydrolysis , inositol phosphate , biochemistry , botany , biology , receptor
The three dry nonprocessed bean varieties contain high amounts of phytate ranging from 9.3 to 15.9 μmol g ‐1 dry basis, representing 85 to 89% of total myo‐inositol phosphates, while the other myo‐inositol phosphates were found only in small or trace amounts. Myo‐inositol phosphate concentrations were not affected by soaking in water for 15h at 25C, whereas cooking resulted in a significant reduction in phytate content (16 to 24%) with a concomitant increase in the concentrations of the lower myo‐inositol phosphates. The sum of phytate and myo‐inositol pentakisphosphate after soaking and cooking represents about 93% of the amount in raw beans. Therefore, preparing of beans has only a limited effect on the content of myo‐inositol phosphates with inhibitory effects on mineral absorption. Phytate‐degrading enzymes (phytases) were identified as responsible for phytate removal during cooking, since a good correlation between phytase activity and phytate hydrolysis was observed.