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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink

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Toreti Theodoropoulos, Viviane Cristina [1] ; Turatti, Mariana Amarante [1] ; Greiner, Ralf [2] ; Macedo, Gabriela Alves [3] ; Lima Pallone, Juliana Azevedo [1]
Total Authors: 5
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
[2] Max Rubner Inst, Fed Res Inst Nutr & Food, Dept Food Technol & Bioproc Engn, Haid & Neu Str 9, D-76131 Karlsruhe - Germany
[3] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food & Nutr, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 108, p. 68-73, JUN 2018.
Web of Science Citations: 3

The objective of this study was to evaluate in vitro bioaccessibility of calcium (Ca), iron (Fe) and zinc (Zn) in soy drink after phytase treatment and correlate it with the content of myo-inositol phosphates. Samples of commercial soy drink products and one sample produced in the laboratory by maceration were evaluated. Phytase was applied using 300 U per liter in 60 min considering the phosphate release. The content of myo-inositol tris-, tetrakis-, pentakis and hexakisphosphate was not observed after phytase treatment. The solubility assay showed an increase from 2.0% to 20.8% for Ca, 2.2% to 37.1% for Fe and 38,8% to 67.4% for Zn after phytase treatment with significant differences (p <= 0.05) for most samples. Dialysis assay demonstrated 1.0% to 9.5% for Ca after phytase treatment (p <= 0.05) except for one commercial sample. The phytase treatment is a valuable alternative process for improving mineral natural availability in soy drink and decreased the use of salts in the fortification. (AU)

FAPESP's process: 13/16643-8 - Study of mineral bioaccessibility in soybean water extract and sorghum flour intended for human consumption: expanding the research line of minerals analysis in foods
Grantee:Juliana Azevedo Lima Pallone
Support Opportunities: Regular Research Grants