Search for dissertations about: "phytate"

Showing result 11 - 15 of 26 swedish dissertations containing the word phytate.

  2. 11. Thermostable Phytase from a Bacillus sp.: Heterologous Production, Mutation, Characterization and Assay Development

    Author : Tran Thi Thuy; Bioteknik; []
    Keywords : ß-propeller phytase; recombinant protein; site-directed mutagenesis; phytate;

    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

  4. 12. Phenolic content in cereals and legumes. Influence of processing and effect on in vitro availability

    Author : Elifatio E Towo; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Tannins; galloyls; cereals; polyphenol oxidase; catechols; phytase; polyphenols; phytate; iron binding phenols; legumes; in vitro iron 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

  5. 13. Nutritional properties of tempe fermented whole-grain barley and oats. Influence of processing conditions on the retention and availability of iron, starch and folates

    Author : Charlotte Eklund Jonsson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; in vitro digestion; high ß-glucan oats; high amylose high ß-glucan barley; folate accessibility; glycemic response; tempe fermentation; iron availability; phytate; iron absorption; Rhizopus oligosporus;

    Abstract : This thesis aimed at evaluating the tempe fermentation process as a means to develop nutritionally improved vegetarian products from barley and oats. The work was designed to assess relationships between selection of raw material and processing conditions in correlation to nutrient content and availability. READ MORE

  6. 14. 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

  7. 15. 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