Improving mineral availability in soymilk by dephosphorylation of phytic acid using an alkaline phytase from Bacillus amyloliquefaciens DS11
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kwon, Da-Ae | - |
dc.contributor.author | Park, Sunghoon | - |
dc.contributor.author | Kwon, Dodan | - |
dc.contributor.author | Kim, Kyung-Heon | - |
dc.contributor.author | Oh, Byung-Chul | - |
dc.contributor.author | Auh, Joong-Hyuck | - |
dc.date.available | 2020-02-28T16:45:33Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2014-08 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/12415 | - |
dc.description.abstract | To enhance mineral availability in soymilk, the alkaline phytase from Bacillus amyloliquefaciens DS11 was applied to degrade the phytic acid in soymilk, and resulting effects on mineral profiles were assessed. Nearly 60% of phytic acid was degraded within 25 min by treatment with 0.090 unit/mg of phytate, whereas most phytic acid was removed in 125 min using 0.18 unit/mg of phytate. Compared to a control, the free calcium, magnesium, phosphorus, and iron contents significantly (p < 0.05) increased by 1.9, 1.8, 4.0, and 4.0x, respectively, after 125 min of reaction using 0.18 unit/mg of phytate. Free minerals were released from the phytate complex by enzymatic dephosphorylation, resulting in enhancement of mineral availability in soymilk. Alkaline phytase DS11 has a great potential for enhancing the mineral availability in neutral pH phytate-rich foods, like soymilk. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.subject | BETA-PROPELLER PHYTASE | - |
dc.subject | IN-VITRO ESTIMATION | - |
dc.subject | IRON AVAILABILITY | - |
dc.subject | CALCIUM | - |
dc.subject | BIOAVAILABILITY | - |
dc.subject | SPECIFICITY | - |
dc.subject | HYDROLYSIS | - |
dc.subject | SOLUBILITY | - |
dc.subject | CHELATION | - |
dc.subject | IONS | - |
dc.title | Improving mineral availability in soymilk by dephosphorylation of phytic acid using an alkaline phytase from Bacillus amyloliquefaciens DS11 | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000340357200010 | - |
dc.identifier.doi | 10.1007/s10068-014-0146-9 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.4, pp.1067 - 1072 | - |
dc.identifier.kciid | ART001908224 | - |
dc.identifier.scopusid | 2-s2.0-84905444606 | - |
dc.citation.endPage | 1072 | - |
dc.citation.startPage | 1067 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 23 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | Park, Sunghoon | - |
dc.contributor.affiliatedAuthor | Oh, Byung-Chul | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | soymilk | - |
dc.subject.keywordAuthor | alkaline phytase | - |
dc.subject.keywordAuthor | phytic acid | - |
dc.subject.keywordAuthor | mineral | - |
dc.subject.keywordPlus | BETA-PROPELLER PHYTASE | - |
dc.subject.keywordPlus | IN-VITRO ESTIMATION | - |
dc.subject.keywordPlus | IRON AVAILABILITY | - |
dc.subject.keywordPlus | CALCIUM | - |
dc.subject.keywordPlus | BIOAVAILABILITY | - |
dc.subject.keywordPlus | SPECIFICITY | - |
dc.subject.keywordPlus | HYDROLYSIS | - |
dc.subject.keywordPlus | SOLUBILITY | - |
dc.subject.keywordPlus | CHELATION | - |
dc.subject.keywordPlus | IONS | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.