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 journalArticleAcademicpeer-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 languageEnglish
Pages (from-to)598-603
JournalJournal of Food Science and Technology-Mysore
Volume48
Issue number5
DOIs
Publication statusPublished - 2011

Keywords

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

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