1989•Journal of the Korean Society of Food Science and NutritionRequires access

Phytic Acid Content and Phytase Acivity of Barley

Won‐Jong Lee

Abstract

Phytic acid content of 6 varieties of Korean barley ranged from 0.94 to 1.17%. Polishing of barleys greatly reduced the level of phytic acid. Cooking and autoclaving had little effect on phytic acid reduction, while ultrasonic treatment removed 57% of the phytic acid content. Germination decreased barley phytic acid 24% and increased phytase activity 9-fold. Phytase purified by ammonium sulfate precipitation, gel filtration and DEAE-cellulose chromatography showed an optimum pH of 5.0 and an optimum temperature of .

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Key concepts: Phytic acid, Phytase, Chemistry, Ammonium sulfate precipitation, Hydrolysis, Food science, Chromatography, Biochemistry