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Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods

Israr, B., Frazier, R. A. and Gordon, M. H. (2017) Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. Food Chemistry, 214. pp. 208-212. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2016.07.044

Abstract/Summary

Soluble oxalate in foods is major concern for kidney stone formers due to its tendency to increase urinary oxalate concentration. Phytate forms complexes with cations, which increases soluble oxalate by making cations unavailable to precipitate oxalate. Thus, in order to reduce soluble oxalate, bran samples (wheat, oat and barley) and bean samples (red kidney bean and white bean) were treated with phytase. Release of phosphate after phytate degradation and its association with calcium was determined. Phosphate concentration increased after application of phytase in all samples, but effect on soluble oxalate concentration varied. Wheat and oat bran showed significant reduction (P < 0.05) in soluble oxalate compared to bean samples. Wheat bran, oat bran and white bean had a lower calcium:phosphate ratio than barley bran and red kidney beans. Correlation of the calcium:phosphate molar ratio with release of phosphate depends on concentration of calcium ions and this influences soluble oxalate concentration.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:69073
Publisher:Elsevier

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