Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 18 Issue 1
- /
- Pages.40-46
- /
- 1989
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Phytic Acid Content and Phytase Acivity of Barley
보리의 Phytic Acid 함량과 Phytase 활성도
- Lee, Won-Jong (Dept. of Food Science, Kangreung National University)
- 이원종 (강릉대학 식품과학과)
- Published : 1989.03.01
Abstract
Phytic acid content of 6 varieties of Korean barley ranged from 0.94 to 1.17%. Polishing of barleys greatly reduced the level of phytic acid. Cooking and autoclaving had little effect on phytic acid reduction, while ultrasonic treatment removed 57% of the phytic acid content. Germination decreased barley phytic acid 24% and increased phytase activity 9-fold. Phytase purified by ammonium sulfate precipitation, gel filtration and DEAE-cellulose chromatography showed an optimum pH of 5.0 and an optimum temperature of
보리는
Keywords