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Träfflista för sökning "WFRF:(Sandberg Ann Sofie 1951) srt2:(2000-2004)"

Search: WFRF:(Sandberg Ann Sofie 1951) > (2000-2004)

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  • Fredrikson, Mattias, 1969, et al. (author)
  • Phytate content and phytate degradation by endogenous phytase in pea (Pisum sativum)
  • 2001
  • In: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 81:12, s. 1139-1144
  • Journal article (peer-reviewed)abstract
    • In order to rapidly reduce the content of inositol tri-hexaphosphates in pea flour by action of the endogenous phytase, raw materials as well as incubation conditions have been evaluated. The phytate (inositol hexaphosphate) content was analysed in 27 pea varieties; the influence of storage time and the difference in phytate content between the germ and the cotyledon were determined. Furthermore, degradation of inositol phosphates by the endogenous phytase enzyme was studied in pea flour, germ and cotyledon. To find the maximum phytate degradation, the effects of temperature and pH during pea flour incubation were investigated. The most efficient phytate degradation in pea flour incubation was achieved at pH 7.5 and 45 degreesC. At this condition an almost complete degradation of phytate and a 66% reduction in the sum of inositol hexa-, penta-, tetra- and triphosphates were reached in 10h. The storage time of pea seeds or removal of the germ did not have a major effect on the phytate content. Since several inositol pentaphosphate isomers were produced during phytate degradation, it can be concluded that peas contain several phytate-degrading enzymes, or one phytate-degrading enzyme with unspecific initial hydrolysation pattern.
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  • Fredrikson, Mattias, 1969, et al. (author)
  • Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate
  • 2001
  • In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 49:3, s. 1208-1212
  • Journal article (peer-reviewed)abstract
    • A process for pea-protein isolate production, resulting in low content of phytate and oligosaccharides, has been developed. Oligosaccharides were removed from the protein fraction through ultrafiltration. Ultrafiltration of 50- and 100-kD molecular-weight cutoffs (MWCOs) were tested, and both effectively separated the oligosaccharides from the protein. Phytate degradation was achieved by incubation of the pea-protein solution by addition of exogenous phytase enzyme. An almost complete degradation of inositol hexa-, penta-, tetra-, and triphosphates was reached using an incubation time of 1 h. The reduced content of oligosaccharides and inositol phosphates is likely to result in reduced flatulence and improved mineral bioavailability. These qualities of the pea-protein isolate make it a suitable protein source for infant formula production.
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  • Result 1-10 of 27

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