Search for dissertations about: "phytase"
Showing result 6 - 10 of 17 swedish dissertations containing the word phytase.
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6. Phytases in Saccharomyces cerevisiae. Exploring genes and proteins for the improvement of strains
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
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7. Phenolic content in cereals and legumes. Influence of processing and effect on in vitro availability
Abstract : Iron deficiency anaemia is highly prevalent in Tanzania, and one of the major causes is the low bioavailability of iron in the plant food staple diet. Cereals and legumes contain large amounts of compounds that inhibit iron absorption, e.g. READ MORE
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8. Thermostable Phytase from a Bacillus sp.: Heterologous Production, Mutation, Characterization and Assay Development
Abstract : Phytase is an important enzyme in the food/feed industry. It catalyzes the hydrolysis of phytate, an anti-nutrient compound present in cereals and grains, to release orthophosphate and myo-inositol-6-phosphate with lower degrees of phosphorylation. READ MORE
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9. 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
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
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10. Pea-Protein Products for Food Applications Methods for Improving Iron and Zinc Availability
Abstract : The thesis deals with some aspects of and possibilities for the production of pea protein with improved nutritional and physiological qualities. The improved pea protein can be used as a beneficial alternative to soya protein in food applications, such as infant formula. READ MORE