Phytate content and phytate degradation by endogenous phytase in pea (Pisum sativum)
Journal article, 2001

In order to rapidly reduce the content of inositol tri-hexaphosphates in pea flour by action of the endogenous phytase, raw materials as well as incubation conditions have been evaluated. The phytate (inositol hexaphosphate) content was analysed in 27 pea varieties; the influence of storage time and the difference in phytate content between the germ and the cotyledon were determined. Furthermore, degradation of inositol phosphates by the endogenous phytase enzyme was studied in pea flour, germ and cotyledon. To find the maximum phytate degradation, the effects of temperature and pH during pea flour incubation were investigated. The most efficient phytate degradation in pea flour incubation was achieved at pH 7.5 and 45 degreesC. At this condition an almost complete degradation of phytate and a 66% reduction in the sum of inositol hexa-, penta-, tetra- and triphosphates were reached in 10h. The storage time of pea seeds or removal of the germ did not have a major effect on the phytate content. Since several inositol pentaphosphate isomers were produced during phytate degradation, it can be concluded that peas contain several phytate-degrading enzymes, or one phytate-degrading enzyme with unspecific initial hydrolysation pattern.


Mattias Fredrikson

Department of Food Science

Marie Alminger

Chalmers, Department of Chemistry and Bioscience, Food Science

Nils-Gunnar Carlsson

Chalmers, Department of Chemistry and Bioscience, Food Science

Ann-Sofie Sandberg

Chalmers, Department of Chemistry and Bioscience, Food Science

Journal of the Science of Food and Agriculture

0022-5142 (ISSN) 1097-0010 (eISSN)

Vol. 81 12 1139-1144

Subject Categories

Biochemistry and Molecular Biology

Chemical Sciences

Areas of Advance

Life Science Engineering (2010-2018)



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