Storage duration and conditions change the phytate content and phytase activity of wheat grains. Issue 3 (9th February 2022)

• Record Type: Journal Article
• Authors: Schollenberger, Margit; Sommerfeld, Vera; Hartung, Jens; Rodehutscord, Markus
• Is Part Of: JSFA reports. Volume 2:Issue 3(2022)
• Page Start: 100
• Page End: 106
• Publication Date: 2022-02-09
• Subjects: grinding -- inositol phosphates -- phytase -- storage -- temperature -- wheat cultivar; 664.024
• DOI: 10.1002/jsf2.31
• Languages: English
• ISSNs: 2573-5098

Abstract

Abstract: Background: The degree to which storage conditions and duration affect phytase activity and inositol phosphates (InsP) was evaluated in wheat. Three wheat cultivars were stored as whole or ground kernels at 20, 7, and −18°C for 13, 48, 118, 188, 265, and 349 days. Samples were analyzed for InsP3‐6 concentration and phytase activity. Results: The InsP6 concentration of whole wheat kernels stored at −18 and 7°C did not differ from that at time point 0. Storage of whole kernels at 20°C significantly reduced the InsP6 concentration at days 48, 188, 265, and 349, by up to 8.4%. The InsP6 concentration of ground wheat samples was reduced by up to 23.6% until day 349. The lower InsP isomers Ins(1, 2, 3, 4, 5)P5 and Ins(1, 2, 4, 5, 6)P5 were detected only at a storage temperature of 20°C and at day 118 or later. Phytase activity did not change over time in ground kernels stored at −18 and +7°C but was decreased in ground kernels at 20°C and in whole kernels independent of temperature. Probable cultivar effects were found regarding phytase activity over time, dependent on grinding and storage temperature. Conclusion: To avoid loss of InsP6 content, wheat samples should be stored as whole kernels at or below 7°C. Phytase activity is more stable in ground samples than in whole kernels. However, some cultivars likely are more prone than others to storage effects.