Dephytinization of wheat and rice bran by cross‐linked enzyme aggregates of Mucor indicus phytase: a viable prospect for food and feed industries

Abstract

BACKGROUND Novel feeds for improved feed intake and for enhanced nutrient bioavailability have recently attracted attention. Insoluble dietary fibers, especially rice and wheat bran, have generated much interest due to their nutritional value. Incorporating insoluble dietary fiber into diets could be a viable way to maximize the feed conversion ratio. RESULTS Cross‐linked phytase aggregates (CLPA) were synthesized by precipitating enzymes followed by cross‐linking with 5 mmol L−1 glutaraldehyde, yielding 88.24 (U g−1) of enzyme load without the assistance of a proteic feeder. The epitome of the study is the dephosphorylation of wheat bran and rice bran by varying pH, enzyme concentration, and temperature. The highest inorganic phosphorus liberation by 150 U L‐‐1of free phytase was 23.72 (wheat bran) and 48.08 mg g−1 (rice bran) after 12 h of incubation. Furthermore, 150 U L‐1 of CLPA liberated 28.72 (wheat bran) and 52.08 mg g−1 (rice bran) of inorganic phosphorus with an incubation time of 12 h. CONCLUSION Thermostable free phytase was insolubilized to dephosphorylate the agro‐residue, namely, wheat bran and rice bran, to reduce the anti‐nutritional factor (the phytate content) of these insoluble dietary fibers. © 2022 Society of Chemical Industry.

Fungal Bioprocessing to Improve Quality of Pennycress Meal as a Potential Feeding Ingredient for Monogastric Animals

“…R. oryzae was found to be an excellent phytase producer in solid-state fermentation [35]. P. ostreatus, A. oryzae, and M. circinelloides also showed a capacity for producing phytase [36][37][38]. The same strain might show different phytate degradation in different substrates.…”

Characterization of the complete mitochondrial genome of Mucor indicus Lendn. 1930 (Mucorales: Mucoraceae), isolated from the wine fermentation system

“… 2005 ). Additionally, M. indicus can be used to produce various organic acids, such as oxalic acid, malic acid, and succinic acid, which can be used as flavoring agents or preservatives in food (Venkataraman and Vaidyanathan 2023 ). This species is also used in traditional Chinese medicine to treat various diseases, including leprosy, eczema, psoriasis, ulcers, and abscesses, due to its antifungal properties and ability to heal wounds (Barnharst et al.…”