Hydrolysis of Phytic Acid in Brown-Rice Bread by Aspergillus niger Phytase

Matsuo, Akiko; Satô, Kenji; Nakamura, Yasushi; Ohtsuki, Kozo

doi:10.4327/jsnfs.58.267

Cited by 6 publications

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“…However, consumption of brown rice in its steamed form is not prevalent due to its poor swelling and textural properties. Alternatively, brown rice has been processed to flour and used for bread making (Matsuo, Sato, Nakamura, & Ohtsuki, 2005;Matsuo, Sato, Park, Nakamura, & Ohtsuki, 2010;Nakamura, Satoh, & Ohtsubo, 2010). The use of brown rice flour in bread is gradually gaining popularity in Japan.…”

Section: Introductionmentioning

confidence: 99%

Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread

Matsuo

Satô

Park

et al. 2012

Journal of Functional Foods

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Section: Introductionmentioning

confidence: 99%

Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread

Matsuo

Satô

Park

et al. 2012

Journal of Functional Foods

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“…At early attempt, the flour was pretreated with phytase in water suspension system. It has been, however, demonstrated that direct addition of the phytase preparation into dough mix can reduce IP 6 content, which is the easier approach to decrease IP 6 level in the unrefined grain flour-containing bread (Haros et al, 2001;Matsuo et al, 2005;. However, addition of high dose of the phytase preparation (3000 U) induced collapse of whole bread crust and deteriorates texture and taste of the final product as shown in Figure 4 E (Matsuo et al, 2005).…”

Section: Application For Unrefined Cereal Flour-containing Bread Makingmentioning

confidence: 99%

“…It has been, however, demonstrated that direct addition of the phytase preparation into dough mix can reduce IP 6 content, which is the easier approach to decrease IP 6 level in the unrefined grain flour-containing bread (Haros et al, 2001;Matsuo et al, 2005;. However, addition of high dose of the phytase preparation (3000 U) induced collapse of whole bread crust and deteriorates texture and taste of the final product as shown in Figure 4 E (Matsuo et al, 2005). Figure 5 shows that the food additive-grade phytase preparation contains significant activities of protease and amylase, which can be separated from the phytase activity by anion-exchange column chromatography (Matsuo et al, 2010).…”

Section: Application For Unrefined Cereal Flour-containing Bread Makingmentioning

confidence: 99%

“…It has been demonstrated that fermentation using lactic acid bacteria and fungus can reduce IP 6 levels in soybean flour and bran-enriched bread (Hirabayashi et al, 1995;Harose et al, 2001;Andlid et al, 2004;Leenhardt et al, 2005;Matsuo et al, 2005;Reale et al, 2004;2007;Palacious et al, 2007;Li et al, 2008;Jorquera et al, 2008;Sanz-Penella et al, 2009). These facts indicate microorganisms involved in the fermentation process can produce phytase.…”

Section: Source Of Phytasementioning

confidence: 99%

“…On the basis of these facts, some phytase preparations have been formulated and used to reduce IP 6 and IP 5 levels of some plant-based foods (Haros et al, 2001;Saito et al, 2001;Porres et al, 2001: Matsuo et al, 2005 and also animal and fish diets (Pallauf & Rimbach, 1997;Sajjadi & Carter, 2003).…”

Section: Fig 2 Phytate Contents Of Some Cereals and Soybean Productsmentioning

confidence: 99%

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Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

Matsuo¹,

Satô²

2012

Food Additive

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HYDROLYSIS OF PHYTATE IN BROWN RICE-ADDED BREAD BY ADDITION OF CRUDE AND PURIFIEDASPERGILLUS NIGERPHYTASE PREPARATIONS DURING BREAD MAKING

Matsuo

Satô²,

Park

et al. 2010

Journal of Food Biochemistry

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Brown rice‐added breads were prepared with and without crude and purified Aspergillus niger phytase preparations. By adding 30% (w/w) brown rice flour and no phytase preparation, the phytate (myo‐inositol hexaphosphate; IP6) content of the bread was increased and the loaf volume was reduced. The direct addition of a food‐additive grade phytase preparation (3,000 U) resulted in a significant decrease in the IP6 content. However, it collapsed the bread crust. The crude phytase preparation had significant protease and amylase activities. A simple chromatographic method for the separation of phytase activity from the protease and amylase activities was developed. By using purified phytase, the IP6 content was reduced without any adverse effects on the rising of the bread, which indicates that protease and amylase may be responsible for the collapse of the crust by the commercial phytase preparation. PRACTICAL APPLICATIONS Phytate in unrefined cereals and beans lowers bioavailability of minerals. On the other hand, these materials are rich in health‐promoting components. To reduce the phytate in them during processing, some commercially available phytase preparations are now used. However, we found that such preparation contains significant amylase and protease activities, which may cause adverse effect on the appearance and textural properties of final products. To solve these problems, a simple and inexpensive procedure for separation of phyatase from amylase and protease was developed in the present study. The purified phytase can reduce phytate in brown rice‐added bread without adverse effect on rising of bread. These results would encourage prepare the phytase preparation in high purity in an industrial scale to improve nutritional value of unrefined cereal‐ and bean‐based functional foods.

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Hydrolysis of Phytic Acid in Brown-Rice Bread by Aspergillus niger Phytase

Cited by 6 publications

References 0 publications

Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread

Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread

Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

HYDROLYSIS OF PHYTATE IN BROWN RICE-ADDED BREAD BY ADDITION OF CRUDE AND PURIFIEDASPERGILLUS NIGERPHYTASE PREPARATIONS DURING BREAD MAKING

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