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Cereal Chem 52:665 - 659.  |  VIEW ARTICLE
Phytic Acid (Myoinositol Hexaphosphate) and Phytase Activity in Four Cottonseed Protein Products.

J. Wozenski and M. Woodburn. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Phytic acid, as myoinostitol hexaphosphate (g/100g), found in each product as received was 2.86 in a glanded flour, 4.29 in glandless flour, 3.35 in an air-classified glandless flour, and 2.49 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). On a defatted basis, the glanded flour had a much lower level of phytic acid than the other products. The glanded flour was the only product that did not exhibit phytase activity. The amount of inorganic phosphate released by the glandless air-classified flour during enzyme activity was significantly higher (1% level) than the amounts released by either the glandless flour or the toasted kernels.

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