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Phytase: application in food industry


Citation

Suhairin, Afinah and Abd. Manap, Mohd. Yazid and Meor Hussin, Anis Shobirin and Mustafa, Shuhaimi (2010) Phytase: application in food industry. International Food Research Journal, 17 (1). pp. 13-21. ISSN 1985-4668; ESSN: 2231-7546

Abstract

Phytates have been considered as a threat in human diet due to its antinutrients behaviour which known as strong chelators of divalent minerals such as Ca²+, Mg²+, Zn²+ and Fe²+. Phytic acid has a potential for binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. The resulting complexes are insoluble, difficult for humans to hydrolyze during digestion, and thus, typically are nutritionally less available for absorption. The reduction of this phytates can be achieved through both enzymatic and non-enzymatic removal. Enzymatic degradation includes addition of either isolated form of wild-type or recombinant exogenous phytate-degrading enzymes microorganisms in the food matrix. Non-enzymatic hydrolysis of phytate occurred in the final food during food processing or physical separation of phytate-rich parts of the plants seed. The application of phytase with respect to breadmaking process, probiotics, animal feed supplement and transgenic crops are emphasised in this paper.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Phytase; Phytic acid; Food application
Depositing User: Nida Hidayati Ghazali
Date Deposited: 12 Feb 2014 08:04
Last Modified: 29 Sep 2015 01:12
URI: http://psasir.upm.edu.my/id/eprint/16216
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