'' '' '' '' '' '' Processing Effect on Phytase in Selected Indian Wheat Varieties (<em>Triticum aestivum </em>L.)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
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Original Research Articles                      Volume : 10, Issue:7, July, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(7): 363-370
DOI: https://doi.org/10.20546/ijcmas.2021.1007.039


Processing Effect on Phytase in Selected Indian Wheat Varieties (Triticum aestivum L.)
Manish Kumar1,2* and Sushma2
1Department of Biochemistry, Institute of Life Science, Bundelkhand University,
Jhansi-284128, India
2Department of Biochemistry and Biochemical Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj-211007, India
*Corresponding author
Abstract:

The effect of different process on phytase activity in four wheat varieties DBW-17, HD-2894, HUW-234 and LOK-1were evaluated. Interestingly, maximum phytase activity was observed in LOK-1 wheat variety in all the five different process i.e. 2675.44±0.56 nM/min/g 10th day of germination, 771.07±0.58 nM/min/g 3rd day of soaking, 373.77±0.62 nM/min/g 6th day of kilning, 342.38±0.33 nM/min/g in grinding as coarse flour and 9.37±0.37 nM/min/g at 90oC in roasting, respectively.


Keywords: phytase, wheat, germination, soaking, kilning, roasting
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How to cite this article:

Manish Kumar and Sushma. 2021. Processing Effect on Phytase in Selected Indian Wheat Varieties (Triticum aestivum L.).Int.J.Curr.Microbiol.App.Sci. 10(7): 363-370. doi: https://doi.org/10.20546/ijcmas.2021.1007.039
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