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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 myo-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 minera...
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| Publicado en: | Foods |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7824421/ https://ncbi.nlm.nih.gov/pubmed/33374851 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010023 |
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