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Effect of Phytic Acid on the In-Vitro Rate of Digestibility of Rapeseed Protein and Amino Acids |
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| Authors: | MARIA R SERRAINO LILIAN U THOMPSON LAURENT SAVOIE GUY PARENT |
| Affiliation: | Authors Serraino and Thompson are affiliated with the Dept. of Nutritional Sciences, Univ. of Toronto, Toronto, Canada, M5S 1A8. Authors Savoie and Parent are affiliated with Centre de Recherche en Nutrition, Universite Laval, Quebec, Canada, G1K 7P4. |
| Abstract: | Phytic acid in rapeseed flour was reduced by pH adjustment to 5.15 with subsequent dialysis or by phytase treatment at pH 5.15 with subsequent dialysis. The effect of phytate reduction on the rate and extent of protein and amino acid digestibilities was then determined using an in vitro pepsin-pancreatin proteolysis method with simultaneous dialysis of reaction products. A 51% reduction in phytic acid increased the rate of release of many essential amino acids but a further 89% reduction in phytic acid did not enhance that effect. Phytate removal did not improve the protein digestibility. |
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