Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 496943
Title Calcium - Function and effects : Rice calcium and phytic acid levels
Author(s) Liang, Jianfen; He, Yifan; Gao, Qian; Wang, Xuan; Nout, M.J.R.
Source In: Food and Nutritional Components in Focus Royal Society of Chemistry (Food and Nutritional Components in Focus 10) - p. 256 - 273.
Department(s) Food Microbiology Laboratory
Publication type Peer reviewed book chapter
Publication year 2016

Rice is the primary food source for more than half of the world population. Levels of calcium contents and inhibitor - phytic acid are summarized in this chapter. Phytic acid has a very strong chelating ability and it is the main inhibit factor for calcium in rice products. Calcium contents in brown rice varied with varieties and cultivation locations; white rice contains lower levels of calcium than brown rice caused by loss during milling. Levels of calcium in rice products mainly are due to processing and/or materials used. Calcium solubility in rice products can be improved by a decrease or degradation of phytic acid. Calcium and phytic acid distributed unhomogeneous in rice kernel. Most of the calcium locates in the bran part and more than 70% phytic acid locates in less than 8% of the outermost layer of rice kernel. Soaking, germination and treatment with phytase could degrade phytic acid. Calcium nutrition of rice products could be improved by supplementation, fortification and enhancers.

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