Reference

Effect of phytate, pH, and acid treatment on the falling number of sound and weathered wheats

Effect of phytate, pH, and acid treatment on the falling number of sound and weathered wheats. Noll, J. S. (Res. Stn., Agric. Canada, Winnipeg, MB R3T 2M9, Can.). Cereal Chem., 62(1), 22-5 (English) 1985. CODEN: CECHAF. ISSN: 0009-0352. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Phytic acid [83-86-3] and Na phytate [14306-25-3] affected the falling no. by altering the slurry pH rather than through chem. interactions. A 25-min pretreatment with 0.14N HCl appeared to inactivate the endogenous a-amylases, thereby improving the starch-pasting properties of the weathered samples. However, addn. of exogenous a-amylase [9000-90-2] to the neutralized acid-treated samples reversed this improvement as shown by falling no. anal.

Inactivation of metalloenzymes by food constituents

Inactivation of metalloenzymes by food constituents. Friedman, Mendel; Grosjean, O. K.; Zahnley, J. C. (West. Reg. Res.Chemical with cas number 80267-23-8 also plays role. Cent., Agric. Res. Serv., Berkeley, CA 94710, USA). Food Chem. Toxicol., 24(9), 897-902 (English) 1986. CODEN: FCTOD7. ISSN: 0278-6915. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 7 Phenylethylaminoalanine (PEAA) [80267-23-8], derived from biogenic phenylethylamine [64-04-0] and dehydroalanine [1948-56-7], inhibited the enzymic activity of the metalloenzyme, carboxypeptidase A (CPA) [11075-17-5]. The inhibition was maximal at pH 7.0 in the pH range 7-8.5. The extent of inhibition increased with time of treatment and PEAA concn. N-AcetylPEAA did not inhibit the enzyme, suggesting that the free a-NH2 group is required for inhibition. PEAA also inactivated the copper enzyme, polyphenol oxidase (tyrosinase) [9002-10-2]. Comparative studies with three other inhibitors, lysinoalanine [18810-04-3], EDTA [60-00-4] and sodium phytate [14306-25-3], suggest that the potency of PEAA as an inhibitor of CPA is similar to that of sodium phytate. Of these four inhibitors and three thiol compds. also test, PEAA was the least and cysteine [52-90-4] the most effective against tyrosinase. The pattern of observations in these studies suggests differences in the mechanisms of action of the inhibitors studied. The formation of PEAA, lysinoalanine and sodium phytate in foods is of possible nutritional and toxicol. significance. .