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Phytate:impact on environment and human nutrition.A challenge for molecular breeding

Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2008年第3期9卷 165-191页

作者： Lisbeth BOHN Anne S. MEYER Sren K. RASMUSSEN Department of Agricultural Sciences Faculty of Life Sciences University of Copenhagen Thorvaldsensvej 40 DK-1871 Frederiksberg C Denmark Department of Chemical Engineering Technical University of Denmark DK-2800 Kgs. Lyngby Denmark Department of Agricultural Sciences Faculty of Life Sciences University of Copenhagen Thorvaldsensvej 40 DK-1871 Frederiksberg CDenmark

Phytic acid (PA) is the primary storage compound of phosphorus in seeds accounting for up to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry weight. The negatively charged phosphate in PA strongly binds to metallic cations of Ca, Fe, K, Mg, Mn and Zn making them insoluble and thus unavailable as nutritional factors. Phytate mainly accumulates in protein storage vacuoles as globoids, predominantly located in the aleurone layer (wheat, barley and rice) or in the embryo (maize). During germination, phytate is hydrolysed by endogenous phytase(s) and other phosphatases to release phosphate, inositol and micronutrients to support the emerging seedling. PA and its derivatives are also implicated in RNA export, DNA repair, signalling, endocytosis and cell vesicular trafficking. Our recent studies on purification of phytate globoids, their mineral composition and dephytinization by wheat phytase will be discussed. Biochemical data for purified and characterized phytases isolated from more than 23 plant species are presented, the dephosphorylation pathways of phytic acid by different classes of phytases are compared, and the application of phytase in food and feed is discussed.

关键词： Phytase Phytic acid Iron bioavailability antinutritional factor Purple acid phosphatase Cereal

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Effects of Different Grinding Methods on the Quality of Soybean Bean Milk

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Agricultural Biotechnology 2024年第2期13卷 20-24页

作者： Miao XIAO Xuejiao ZHANG Muwen LIU Xiao LI Tao YE Xiaoping YANG Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control College of Food and Chemical EngineeringShaoyang UniversityShaoyang 422000China Hunan Zhengda Jingyan Manufacturing Co. Ltd.Changsha 410000China

[Objectives] This study was conducted to improve the nutritional value of soybean milk, enrich the variety and taste of soybean milk, and find healthy food that is more conducive to people s nutritional needs. [Methods] Whole soybean milk was prepared by grinding with a grinding wheel at a low concentration (low-concentration grinding) and a stainless steel mill at a high concentration (high-concentration grinding). The sensory, physical and chemical characteristics and anti-nutritional factors of whole soybean milk produced by different grinding methods were studied. [Results] Compared with low-concentration grinding, the protein content in soybean milk prepared by high-concentration grinding increased by 24%, and the dietary fiber content increased by 74.7%. Before and after high-pressure homogenization, the particle size D(4, 3) of soybean milk prepared by low-concentration grinding was 212.1 and 93.59 μm, respectively, and the particle size D(4, 3) of soybean milk prepared by high-concentration grinding was 134.0 and 64.64 μm, respectively. The trypsin inhibitor activity and phytic acid content of soybean milk prepared by high-concentration grinding were significantly lower than those of soybean milk prepared by low-concentration grinding. [Conclusions] This study improves the diet structure of the broad masses of people, strengthens people s physique, and provides a new idea for the implementation and development of China s "Soybean Action Programme".

关键词： Whole soybean milk Grinding method Low-concentration grinding High-concentration grinding antinutritional factor

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