Reduction of Phytic Acid in Soymilk by Immobilized Phytase System-Reference-Cited by-同舟云学术

Reduction of Phytic Acid in Soymilk by Immobilized Phytase System

Published:2018-11-21 Issue:12 Volume:83 Page:2963-2969
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Kuan I¹,Chiang Cheng Yen²,Ko Chih Yuan¹³^ORCID,Huang Hui Yu⁴,Cheng Kuan Chen¹⁵⁶^ORCID

Affiliation:

1. Graduate Inst. of Food Science & TechnologyNational Taiwan Univ. No. 1, Sec. 4, Roosevelt Road Taipei Taiwan

2. Div. of Urology, Dept. of SurgeryTaoyuan General Hospital, Ministry of Health and Welfare Taoyuan, Taiwan 1492, Chung‐Shan Road,Taoyuan District Taoyuan 330 Taiwan

3. Dept. of Respiratory and Critical Care Medicinethe Second Affiliated Hospital of Fujian Medical Univ. Quanzhou China

4. Dept. of Food Science, Nutrition, and Nutraceutical BiotechnologyShih Chien Univ. Taipei City 10462 Taiwan

5. Inst. of BiotechnologyNational Taiwan Univ. No. 1, Sec. 4, Roosevelt Road Taipei Taiwan

6. Dept. of Medical Research, China Medical Univ. HospitalChina Medical Univ. 91, Hsueh‐Shih Rd. Taichung 40402 Taiwan

Funder

Ministry of Science and Technology

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14394

Reference35 articles.

1. Immobilization of a Plant Lipase from Pachira aquatica in Alginate and Alginate/PVA Beads

2. Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

5. Immobilization of phytase on epoxy-activated Sepabead EC-EP for the hydrolysis of soymilk phytate

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