Effect of wheat pearling on flour phytase activity, phytic acid, iron, and zinc content

文献类型： 外文期刊

第一作者： Liu, Zhenghui

作者： Liu, Zhenghui;Wang, Haiyan;Wang, Xu-E;Xu, Hongyan;Chen, Peidu;Liu, Dajun;Gao, Derong;Zhang, Guoping

作者机构：

关键词： phytase;phytic acid;iron;zinc;pearling;wheat

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2008 年 41 卷 3 期

页码：

收录情况： SCI

摘要： This study examined the effect of wheat pearling on distribution of phytase, phytic acid, iron, and zinc in wheat fractions derived from pearling and roller milling. Grains Of four wheat varieties were first pearled by a rice polisher at four levels, i.e. non-pearling (unpearled), 5% pearling (similar to 5% of the original sample weight was pearled), 10% pearling, and 15% pearling, to produce pearling fines (PF) and pearled grains. The unpearled and pearled grains were then milled through a Buhler MLU-202 laboratory mill, producing eight milling fractions. Results showed that pearling had a positive effect on flour yield, which may be attributed to the reduced yield of coarse bran and the improved yield of first and second reduction fractions. PF had high levels of all the four components, indicating that they could be a valuable source of iron and zinc. In addition, the differences between flours from the pearled and unpearled wheat were slight in terms of these four components. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

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