Process for steeping cereals with a new enzyme preparation

Details Process for steeping cereals with a new enzyme preparation Process for steeping cereals with a new enzyme preparation

1988-09-12

1990-04-03

Griffin, Ronald W.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435 99, 25218311, C12P 1904, C12P 1914

Patent

active

049140299

ABSTRACT:
Corn or sorghum kernels are steeped in warm water containing sulfur dioxide in the presence of an enzyme preparation including one or more phytin-degrading enzymes, such as phytase and acid phosphatases, to eliminate or greatly reduce phytic acid and the salts of phytic acid.

REFERENCES:
patent: 4596776 (1936-06-01), Nonaka et al.
patent: 4795101 (1989-01-01), Silver
M. Bartnik and I. Szafranska, J. Cereal Sci., vol. 5; (1987), 23-28.
Ullah et al., Preparative Biochemistry, vol. 17(1), (1987), 63-91.
Ullah et al., Preparative Biochemistry, vol. 17(4), (1987), 397-422.
Shieh et al., Applied Microbiology, (Sep. 1968), 1348-1351.
F. G. Peers, Biochem. J., vol. 53, (1953), 102-110.
Howson et al., Enzyme Microb. Technol., vol. 5, (1983), 377-382.

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