Phytase: application in food industry
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...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16216/ http://psasir.upm.edu.my/id/eprint/16216/1/16216.pdf |
| _version_ | 1848842897958371328 |
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| author | Suhairin, Afinah Abd. Manap, Mohd. Yazid Meor Hussin, Anis Shobirin Mustafa, Shuhaimi |
| author_facet | Suhairin, Afinah Abd. Manap, Mohd. Yazid Meor Hussin, Anis Shobirin Mustafa, Shuhaimi |
| author_sort | Suhairin, Afinah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:06:26Z |
| format | Article |
| id | upm-16216 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:06:26Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-162162015-09-29T01:12:27Z http://psasir.upm.edu.my/id/eprint/16216/ Phytase: application in food industry Suhairin, Afinah Abd. Manap, Mohd. Yazid Meor Hussin, Anis Shobirin Mustafa, Shuhaimi 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16216/1/16216.pdf 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 http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%282%29%20IFRJ-2010-13-21%20Anis%20UPM.pdf |
| spellingShingle | Suhairin, Afinah Abd. Manap, Mohd. Yazid Meor Hussin, Anis Shobirin Mustafa, Shuhaimi Phytase: application in food industry |
| title | Phytase: application in food industry |
| title_full | Phytase: application in food industry |
| title_fullStr | Phytase: application in food industry |
| title_full_unstemmed | Phytase: application in food industry |
| title_short | Phytase: application in food industry |
| title_sort | phytase: application in food industry |
| url | http://psasir.upm.edu.my/id/eprint/16216/ http://psasir.upm.edu.my/id/eprint/16216/ http://psasir.upm.edu.my/id/eprint/16216/1/16216.pdf |