Please use this identifier to cite or link to this item:
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.
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: CC BY 4.0 (Attribution) CC BY 4.0 (Attribution)
Appears in Collections:Publications with fulltext

Files in This Item:
File Description SizeFormat
Mayer_et_al-2023-Food_and_Bioprocess_Technology.pdf1,29 MBAdobe PDFView/Open
Show full item record

Page view(s)

checked on Mar 31, 2023


checked on Mar 31, 2023

Google ScholarTM


Note about this record

Cite this record


This item is licensed under a Creative Commons License Creative Commons