Changes in phytate content and phytase activity during the germination of some cereals

Abstract

Changes in phytase activity and phytate content in the cereals, wheat, rye, barley and oat were determined during germination. The contents of phytate phosphorus in wheat, rye, barley and oat were 2·84–3·45 mg, 2·47–2·65 mg, 2·78 mg and 3·14 mg/g respectively. There were also marked differences in phytase activity in these grains, the highest activity occurring in rye and the lowest in oat. Phytase activities increased during germination. After four days the activities in wheat, barley and oat increased about 4·5-, 6- and 9-fold respectively and in rye after three days of germination they increased about 2·5-fold. The phytate contents in wheat, rye, barley and oats decreased during the course of germination. Attempts to utilise highly sprouted rye grain as a potential source of phytase to increase hydrolysis of phytate in dough prepared from phytate-rich raw materials were ineffective.