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Interaction of phytate with protein and minerals in a soybean-maize meal blend depends on pH and calcium addition

Katrine Pontoppidan (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Dan Pettersson ; Ann-Sofie Sandberg (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Journal of the Science of Food and Agriculture (0022-5142). Vol. 87 (2007), 10, p. 1886-1892.
[Artikel, refereegranskad vetenskaplig]

In order to investigate possible interactions of phytate with protein and minerals in simplified animal diets, studies were conducted on the solubility of endogenous phytate, protein and essential minerals in a soybean-maize meal blend within a physiological relevant pH range. The blend was mixed with water for 10 min and then allowed to incubate at 40 degrees C (30 min) after adjustment of the pH. Finally, soluble phytate, protein, zinc, manganese and iron were determined. Phytate and mineral solubility was highly influenced by pH whereas protein solubility was less affected. Addition of 5 g Ca2+ kg(-1) drastically reduced the solubility of phytate, zinc, manganese and iron at pH above 4.4, indicating that the formation of insoluble phytate-mineral complexes is increased in the presence of calcium. The action of pepsin increased the solubility of protein and phytate at pH below 4, indicating that insoluble phytate-protein complexes are present at low pH. Calcium had the same solubilising effect as pepsin at pH 2-4 but to a lesser degree.

Denna post skapades 2008-01-16. Senast ändrad 2014-11-10.
CPL Pubid: 66965


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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)


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Chalmers infrastruktur

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