Search for dissertations about: "Yeast phytase"

Showing result 1 - 5 of 6 swedish dissertations containing the words Yeast phytase.

2. 1. Yeast biotechnology for nutritional improvements of fermented cereal-based foods - Phytate degradation and folate production

   Author : Andreas Hellström; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral availability; phosphate; togwa; starter culture; Yeast; food fermentation; phytase; phytate; folate;

   Abstract : Anaemia is a serious public health problem in nearly all developing countries. It has negative consequences on cognitive and physical development of children, reduces work capacity in adults, and increases the risk of maternal and child mortality. READ MORE

4. 2. Phytases in Saccharomyces cerevisiae. Exploring genes and proteins for the improvement of strains

   Author : Jenny Veide; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; phytase; yeast; acid phosphatase; in vitro digestion; PHO; Saccharomyces cerevisiae; phytate; myo-inositol hexaphosphate;

   Abstract : Degradation of myo-inositol hexaphosphate (InsP6, phytate) in food or feed by InsP6-degrading enzymes (phytases) is known to increase the availability of minerals and phosphate, which leads to a higher nutritional value. The aim of this work was to explore the extracellular degradation of InsP6 by Saccharomyces cerevisiae. READ MORE

5. 3. Cereal- and Microbial Phytases. Phytate Degradation, Mineral Binding and Absorption

   Author : Maria Türk; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral binding; iron absorption; cereals; phytate degradation; phytase; dietary phytases; S cerevisiae; A niger;

   Abstract : Cereal foods contain large amounts of phytate (myo-inositol hexaphosphate; IP6), which is the major storage form of phosphorus, in the plant. IP6 possesses a high potential for chelating minerals, such as Fe 2+, Zn2+, Mg2+ and Ca2+. READ MORE

6. 4. On yeasts from traditional fermented foods - Characterization, phytate degradation, strain improvement and applications

   Author : Linnea Qvirist; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; Phytase; Saccharomyces cerevisiae; Phytate; Pichia kudriavzevii; Phenotypic Characterization; Goat Milk; Food Fermentation; Kluyveromyces marxianus; Yaghnob Valley;

   Abstract : Plant materials naturally contain minerals of iron, zinc and calcium. However, plants also contain a compound called phytic acid, which can chelate the minerals and form insoluble complexes. Minerals from plant foods are unavailable for intestinal uptake when they are bound in phytate complexes. READ MORE

7. 5. Malting of Barley for healthy foods. Optimal conditions for phytate removal and preservation of ?-glucan, in vitro iron availability and degradation of phytate and ?-glucan during in vitro digestion

   Author : Ann-Katrin Haraldsson; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; phytate; Saccharomyces cerevisiae; iron availability; barley; phytase activity; beta-glucan; in vitro digestion; malting; Caco-2 cells;

   Abstract : A high concentration of phytate (myo-inositol hexaphosphate) in cereals is known to impair absorption of dietary minerals. The aim of this work was to optimize a malting procedure to degrade phytate and/or increase phytase activity in barley to improve iron availability and to preserve the content of β-glucan, since β-glucan is associated with health promoting properties and is therefore of nutritional interest. READ MORE