Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature
Phytic acid (PA) is a storage form of phosphorus in seeds. Phytase enzyme is activated at germination and hydrolyses PA into <i>myo</i>-inositol and inorganic phosphate. PA inhibits the absorption of minerals in the human intestine by chelation. Its degradation, therefore, is a key factor to improve...
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| Auteurs principaux: | , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
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MDPI AG
2020-12-01
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| Collection: | Foods |
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| Accès en ligne: | https://www.mdpi.com/2304-8158/10/1/23 |
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