Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods
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- 作者：Beenish Israr ; israr.beenish@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Richard A. Frazier ; Michael H. Gordon
- 关键词：Soluble oxalate ; Phytate ; Enzyme hydrolysis ; Phytase ; Kidney stones
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：208-212
- 全文大小：348 K
文摘
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Following are the result of research article in the form of highlights.
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Phytate degradation and its influence on soluble oxalate has been found as significant in wheat and oat bran samples.
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Phosphate has been progressively released after use of phytase enzyme in all tested food samples.
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Solubility of calcium with phosphate has been found to influence availability of oxalate.