한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권1호
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- Pages.40-46
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
보리의 Phytic Acid 함량과 Phytase 활성도
Phytic Acid Content and Phytase Acivity of Barley
- 이원종 (강릉대학 식품과학과)
- Lee, Won-Jong (Dept. of Food Science, Kangreung National University)
- 발행 : 1989.03.01
초록
보리는
Phytic acid content of 6 varieties of Korean barley ranged from 0.94 to 1.17%. Polishing of barleys greatly reduced the level of phytic acid. Cooking and autoclaving had little effect on phytic acid reduction, while ultrasonic treatment removed 57% of the phytic acid content. Germination decreased barley phytic acid 24% and increased phytase activity 9-fold. Phytase purified by ammonium sulfate precipitation, gel filtration and DEAE-cellulose chromatography showed an optimum pH of 5.0 and an optimum temperature of
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