The nutritional implications of the presence of phytates in certain food products are described. Several techniques for phytate removal or conversion in foods are discussed, with special emphasis on enzymic conversion. The application of mould phytases for the dephosphorylation of phytate compounds is evaluated with respect to legume products, breadmaking, chicken diets and corn wet milling. The properties of different phytases are summarized and data concerning biosynthesis of phytate-degrading enzymes are also analysed.
Acid phosphatase present in preparations ofAspergillus niger phytase accelerated dephosphorylation of sodium phytate. Its influence on the reaction rate and distribution ofmyo-inositol phosphates was most apparent at low pH value (2.5) and when acid-hydrolysed substrate was de-esterified enzymatically. With partly purified phytase, the predominant inositol form was tetraphosphate but a preparation having acid phosphatase activity caused an even distribution of lower inositol phosphates after a few hours.
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