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권다애,박성훈,권도단,김경헌,오병철,어중혁 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
To enhance mineral availability in soymilk, thealkaline phytase from Bacillus amyloliquefaciens DS11was applied to degrade the phytic acid in soymilk, andresulting effects on mineral profiles were assessed. Nearly60% of phytic acid was degraded within 25 min bytreatment with 0.090 unit/mg of phytate, whereas mostphytic acid was removed in 125 min using 0.18 unit/mg ofphytate. Compared to a control, the free calcium, magnesium,phosphorus, and iron contents significantly (p<0.05) increasedby 1.9, 1.8, 4.0, and 4.0×, respectively, after 125 min ofreaction using 0.18 unit/mg of phytate. Free mineralswere released from the phytate complex by enzymaticdephosphorylation, resulting in enhancement of mineralavailability in soymilk. Alkaline phytase DS11 has a greatpotential for enhancing the mineral availability in neutralpH phytate-rich foods, like soymilk.