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KMID : 0380619840160040403
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.403 ~ p.407
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Interaction of Phytic Acid with Minerals during Meju Preparation
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Abstract
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The purpose of this study was to investigate the changes of phytic acid content and phytase activity and the interactions between phytic acid and minerals in the preparation of Meju (fermented steamed soybean mash with molds). Meju contained significantly lower phytic acid and higher phytase activity than both raw and cooked soybeans. This seems to be the result of degradation of phytic acid by phytase produced during preparation of Meju by Aspergillus oryzae. Fe, Zn, Ca contents of soybeans were not changed either by cooking or fermentation. However, these minerals in the retentate of ultrafiltration were significantly lower in Meju than in raw and cooked soybeans. This result indicated that there are lower mineral-phytic acid complex in Meju than in raw and cooked soybeans, which might contribute to higher bioavailability of these minerals in Meju.
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KEYWORD
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