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https://doi.org/10.15480/882.4816
Publisher DOI: | 10.1007/s11947-022-02981-3 | Title: | Comparison of phosphorus and phytase activity distribution in wheat, rye, barley and oats and their impact on a potential phytate separation | Language: | English | Authors: | Mayer, Natalie ![]() Widderich, Niklas Scherzinger, Marvin Bubenheim, Paul ![]() Kaltschmitt, Martin |
Keywords: | Phytate separation; Grain processing; Phytase activation; Phosphorus recovery | Issue Date: | 2023 | Publisher: | Springer Science + Business Media, LLC | Source: | Food and Bioprocess Technology (): - (2023) (in press) | Abstract (english): | When facing today’s scarcity of mineral phosphorus (P) resources and the environmental issues following enhanced P losses especially from agriculture, new solutions need to be implemented. In this framework, the potential for a mechanical separation of a P rich grain fraction from wheat, rye, barley and oats is investigated in order to provide animal feed with reduced organic P content. Thus, P accumulation in manure and soils should be prevented. Also, the subsequent utilization of the separated organic P, which occurs in the form of inositol P, for a sustainable P management via activation of intrinsic enzymes is evaluated. It was shown that in grain layers at 7.0, 5.5, 6.4 and 2.5% cross section of wheat, rye, barley and oats, respectively, maximum inositol P occurs with 1.6, 0.8, 1.4 and 1.2 g/100 g. Phytase activity is also highest in the outer layers of the grains with maxima of 9300, 12,000, 8400 and 2400 U/kg, respectively. A removal of the specific layers where inositol P is accumulated could possibly achieve a 24, 31, 60 and 27% organic P reduction for wheat, rye, barley and oats with 7, 14, 25 or 7% grain elimination. A debranning, eliminating all the outer grain layers to a certain extent, in contrast, leads to significantly higher mass losses. Within the P enriched layer determined from inositol P distribution, phytase activity is calculated to be around 285, 831, 777 and 42 U/kg for wheat, rye, barley and oats, respectively. |
URI: | http://hdl.handle.net/11420/14485 | DOI: | 10.15480/882.4816 | ISSN: | 1935-5149 | Journal: | Food and bioprocess technology | Institute: | Umwelttechnik und Energiewirtschaft V-9 Technische Biokatalyse V-6 |
Document Type: | Article | Project: | Projekt DEAL | Peer Reviewed: | Yes | License: | ![]() |
Appears in Collections: | Publications with fulltext |
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Mayer_et_al-2023-Food_and_Bioprocess_Technology.pdf | 1,29 MB | Adobe PDF | View/Open![]() |
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