期刊
FOOD CHEMISTRY
卷 264, 期 -, 页码 367-376出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.125
关键词
Wheat; Phytase; Phytate; Steeping and germination; Hydrothermal processing; Minerals; Bio-accessibility; Chemical speciation
资金
- Fonds voor Wetenschappelijk Onderzoek Vlaanderen' (FWO, Brussels, Belgium)
Chelation of iron and zinc in wheat as phytates lowers their bio-accessibility. Steeping and germination (15 degrees C, 120 h) lowered phytate content from 0.96% to only 0.81% of initial dry matter. A multifactorial experiment in which (steeped/germinated) wheat was subjected to different time (2-24 h), temperature (20-80 degrees C) and pH (2.0-8.0) conditions showed that hydrothermal processing of germinated (15 degrees C, 120 h) wheat at 50 degrees C and pH 3.8 for 24 h reduced phytate content by 95%. X-ray absorption near-edge structure imaging showed that it indeed abolished chelation of iron to phytate. It also proved that iron was oxidized during steeping, germination and hydrothermal processing. It was further shown that zinc and iron bio-accessibility were respectively 3 and 5% in wheat and 27 and 37% in hydrothermally processed wheat. Thus, hydrothermal processing of (germinated) wheat paves the way for increasing elemental bio-accessibility in whole grain-based products.
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