Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature

Phytic acid (PA) is a storage form of phosphorus in seeds. Phytase enzyme is activated at germination and hydrolyses PA into myo-inositol and inorganic phosphate. PA inhibits the absorption of minerals in the human intestine by chelation. Its degradation, therefore, is a key factor to improve minera...

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Detalles Bibliográficos
Autores principales: Fukushima, Ayaka, Uchino, Gun, Akabane, Tatsuki, Aiseki, Ayaka, Perera, Ishara, Hirotsu, Naoki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824421/
https://www.ncbi.nlm.nih.gov/pubmed/33374851
http://dx.doi.org/10.3390/foods10010023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824421/
https://www.ncbi.nlm.nih.gov/pubmed/33374851
http://dx.doi.org/10.3390/foods10010023

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