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首页> 外文期刊>Cereal Chemistry >Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase-Active Yeasts
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Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase-Active Yeasts

机译：用植物活性酵母发酵的全膳小麦面团和面包中植物含量的变化

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The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation of IP6 in whole meal dough and the corresponding bread could be increased by fermentation with phytase-active yeasts. The IP6 degradation was measured after the dough was mixed for 19 min, after the completion of fermentation, and in bread after baking. Around 60-70% of the initial value of IP6 in the flour (10.02 mg/g) was reduced in the dough already after mixing, and additionally 10-20% was reduced after fermentation. The highest degradation of IP6 was seen in dough fermented with the phytase-active yeast strains S. cerevisiae L1.12 and P. kudriavzevii L3.04. Activity of wheat phytase in whole meal wheat dough seems to be the primary source of phytate degradation, and the degradation is considerably higher in this study with a mixing time of 19 min compared with earlier studies. The additional degradation of IP6 by phytase-active yeasts was not related to their extracellular phytase activities, suggesting that phytases from the yeasts are inhibited differently. Therefore, the highest degradation of IP6 and expected highest mineral bioavailability in whole meal wheat bread can be achieved by use of a phytase-active yeast strain with less inhibition. The strain S. cerevisiae L1.12 is suitable for this because it was the most effective yeast strain in reducing the amount of IP6 in dough during a short fermentation time.
机译：在没有植酸酶活性的全膳食小麦面团中评估肌醇六磷酸酯（IP6）的降解，没有植酸酶活性，不同酵母菌菌株（L1.12或L6.06），或Pichia Kudriavzevii，具有细胞外植酸酶活性，看看是否降解在全膳面团中IP6的IP6和相应的面包可以通过发酵与植酸酶活性酵母进行。在将面团混合后，在结束后，在完成发酵后，并在烘烤后面包中测量IP6降解。在混合后，在面团中，在面团中减少了约60-70％的IP6初始值，在面团中减少了面团，并且在发酵后还减少了10-20％。在用植物活性酵母菌菌酿酒酵母S.Cerevisiae L1.12和P.Kudriavzevii L3.04发酵的面团中看到IP6的最高降解。小麦植酸酶的活性小麦面团似乎是植物植物降解的主要来源，并且在该研究中，与早期研究相比，该研究的降解在19分钟的混合时间上具有显着高。通过植物活性酵母的IP6的额外降解与其细胞外植酸酶活性无关，表明来自酵母的植酸酶被抑制不同。因此，通过使用具有较少抑制的植酸酶 - 活性酵母菌株，可以实现全膳小麦面包中IP6和预期最高矿物生物利用度的最高降解。菌株S.Cerevisiae L1.12适用于此，因为它是在短发酵时间内降低面团中IP6的量最有效的酵母菌株。

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  • 来源
    《Cereal Chemistry》 |2017年第6期|共6页
  • 作者

    Izzreen Nor Qhairul M. N.; Nuobariene Lina; Rasmussen Soren K.; Arneborg Nils; Hansen Ase S.;

  • 作者单位

    Univ Copenhagen Fac Sci Dept Food Sci Rolighedsvej 30 DK-1958 Frederiksberg C Denmark;

    Univ Copenhagen Fac Sci Dept Food Sci Rolighedsvej 30 DK-1958 Frederiksberg C Denmark;

    Univ Copenhagen Fac Sci Dept Plant &

    Environm Sci Thorvaldensvej 40 DK-1871 Frederiksberg C Denmark;

    Univ Copenhagen Fac Sci Dept Food Sci Rolighedsvej 30 DK-1958 Frederiksberg C Denmark;

    Univ Copenhagen Fac Sci Dept Food Sci Rolighedsvej 30 DK-1958 Frederiksberg C Denmark;

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  • 正文语种 eng
  • 中图分类 农业化学;
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