Phytic acid (Myoinositol hexaphosphate) and phytase activity in four cottonseed protein products Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/9k41zg984

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  • Phytic acid, as myoinositol hexaphosphate, (mgm/100gm) found in each product was; 2860 in a glanded flour, 4290 in a glandless flour, 3350 in an air-classified glandless flour, and 2490 in toasted seed kernels. The glandless flour was significantly higher in phytic. acid than the glanded flour (5% level), and than the seed kernels (1% level). The glanded flour was the only product that did not exhibit phytase activity. Inorganic phosphorous released (mgm x 10⁻³, per 50 mgm of product); were: 63.4 for the air-classified glandless flour, 41.4 for the kernels, 38.7 for the glandless flour, and less than 1.0 for the glanded flour. The amount of inorganic phosphate released by the glandless air-classified flour during enzyme activity was significantly higher at the 1% level than the amounts released by either the glandless flour or the toasted kernels. No other significant differences were found at the 5% level between the amounts of inorganic phosphorous released by the other products demonstrating enzyme activity. The amounts of these cottonseed products recommended for use in a recipe formulations are not enough for their phytic acid content to be of nutritional significance. The amount of phytic acid ingested with the kernels when they are used as a snack food may be cause for some concern.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-06T22:52:03Z (GMT) No. of bitstreams: 1 WOZENSKIJANET1973.pdf: 692442 bytes, checksum: 120a009adda8d9f67f42f6002a0a44c5 (MD5)
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