Phytase activity in brown rice during steeping and sprouting

K. Ou; Y. Cheng; Y. Xing; L. Lin; M.J.R. Nout; J. Liang

doi:10.1007/s13197-010-0142-x

Phytase activity in brown rice during steeping and sprouting

K. Ou, Y. Cheng, Y. Xing, L. Lin, M.J.R. Nout, J. Liang

Research output: Contribution to journal › Article › Academic › peer-review

18 Citations (Scopus)

Abstract

Phytase in brown rice will be activated and accumulated during seed germination. Changes of phytase activity in brown rice during two stages of germination (steeping and sprouting) affected by process conditions were studied. It was shown that steeping led to significant decrease of phytase activity (p¿

Original language	English
Pages (from-to)	598-603
Journal	Journal of Food Science and Technology-Mysore
Volume	48
Issue number	5
DOIs	https://doi.org/10.1007/s13197-010-0142-x
Publication status	Published - 2011

Keywords

phytic acid content
inositol phosphates
germination
phosphorus
soaking
purification
absorption
wheat
seeds
zinc

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title = "Phytase activity in brown rice during steeping and sprouting",

abstract = "Phytase in brown rice will be activated and accumulated during seed germination. Changes of phytase activity in brown rice during two stages of germination (steeping and sprouting) affected by process conditions were studied. It was shown that steeping led to significant decrease of phytase activity (p¿",

keywords = "phytic acid content, inositol phosphates, germination, phosphorus, soaking, purification, absorption, wheat, seeds, zinc",

author = "K. Ou and Y. Cheng and Y. Xing and L. Lin and M.J.R. Nout and J. Liang",

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T1 - Phytase activity in brown rice during steeping and sprouting

AU - Ou, K.

AU - Cheng, Y.

AU - Xing, Y.

AU - Lin, L.

AU - Nout, M.J.R.

AU - Liang, J.

PY - 2011

Y1 - 2011

N2 - Phytase in brown rice will be activated and accumulated during seed germination. Changes of phytase activity in brown rice during two stages of germination (steeping and sprouting) affected by process conditions were studied. It was shown that steeping led to significant decrease of phytase activity (p¿

AB - Phytase in brown rice will be activated and accumulated during seed germination. Changes of phytase activity in brown rice during two stages of germination (steeping and sprouting) affected by process conditions were studied. It was shown that steeping led to significant decrease of phytase activity (p¿

KW - phytic acid content

KW - inositol phosphates

KW - germination

KW - phosphorus

KW - soaking

KW - purification

KW - absorption

KW - wheat

KW - seeds

KW - zinc

U2 - 10.1007/s13197-010-0142-x

DO - 10.1007/s13197-010-0142-x

M3 - Article

VL - 48

SP - 598

EP - 603

JO - Journal of Food Science and Technology-Mysore

JF - Journal of Food Science and Technology-Mysore

SN - 0022-1155

IS - 5

ER -