Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profi le of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profi le of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profi le and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-ho...

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Bibliographic Details
Main Authors: Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska, Krzysztof Żyła
Format: Article
Language:English
Published: University of Zagreb 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
flaxseed oil cake
solid-state fermentation
phytates
myo-inositol phosphates
mineral availability
Online Access:http://hrcak.srce.hr/file/275168

Internet

http://hrcak.srce.hr/file/275168

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