The type of thermal feed treatment influences the inositol phosphate composition

Pontoppidan, Katrine,1976Chalmers tekniska högskola,Chalmers University of Technology (author)

The content and composition of inositol phosphate phosphorus (InsP-P) in maize, wheat, barley and heat treated soybean meal, rapeseed meal and sunflower meal was determined by high-performance ion chromatography (HPIC). Approximately 0.88-0.96 of the InsP-P in the feedstuffs was present in the inositol hexaphosphate (InsP(6)) form, whereas the rest was in the inositol pentaphosphate (InsP(5)) form and for oilseeds a very small amount was present as inositol tetraphosphaie (InSP4). Rapeseed differed from this pattern by having as much as 300 and 609 InsP(4)-P/kg of the total InsP-P pool. The effect of pelleting (90 degrees C) and extrusion cooking (130-140 degrees C, 6.5 MPa) or. the composition of lnsP-P was investigated. Neither treatment had any major effect on the total content of InsP-P in the feedstuffs. However, as indicated by the statistically significant effects on the proportion of the inositol phosphates, extrusion cooking shifted the inositol phosphates from InsP(6)-P towards InSP5-P both in cereals (P=0.002) and in oilseeds (P

Pettersson, DanNovozymes A/S (author)
Sandberg, Ann-Sofie,1951Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)annsandb (author)
Chalmers tekniska högskolaNovozymes A/S (creator_code:org_t)

By the author/editor: Pontoppidan, Kat ...; Pettersson, Dan; Sandberg, Ann-So ...

About the subject

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

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