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IMPROVING ENZYMATIC REDUCTION of MYO‐INOSITOL PHOSPHATES WITH INHIBITORY EFFECTS ON MINERAL ABSORPTION IN BLACK BEANS ( PHASEOLUS VULGARIS VAR. PRETO)
Author(s) -
GREINER RALF,
KONIETZNY URSULA
Publication year - 1999
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.1745-4549.1999.tb00383.x
Subject(s) - phytase , phaseolus , phytic acid , chemistry , bioavailability , food science , mineral absorption , enzyme , endogeny , biochemistry , calcium , agronomy , biology , organic chemistry , bioinformatics
Activation of endogenous or addition of exogenous phytases during food processing gives a chance to reduce the phytate content in the final product to a nutritionally acceptable level. Optimal conditions for the endogenous phytases of black beans, this is 60C and pH 6.0, resulted in a 55% reduction in 1P 6 after soaking and cooking. the sum of 1P5 and 1P 5 was reduced by 54%. 1P 6 reduction was most extensive when black beans were soaked at 50C while adding exogenous phytases during the last 2 h of soaking. After soaking and cooking 1P 6 was degraded by 85% and the sum of 1P6 and 1P5 was reduced by 82 % compared to the values in raw beans when adding Escherichia coli phytase. Using rye phytase the values were estimated to be 73% and 70%, thereby a clear accumulation of IP 4 occurred. Thus, a significant improvement in reduction of mnyo‐inositol phosphates with adverse effects on mineral bioavailability has been achieved in comparison to the usual household procedure.