Rapid Measurement of Phytate in Raw Soymilk by Mid-infrared Spectroscopy

Ishiguro, Takahiro; Ono, Tomotada; Nakasato, Katsuhiko; Tsukamoto, Chigen; Shimada, Shinji

doi:10.1271/bbb.67.752

Cited by 25 publications

(15 citation statements)

References 28 publications

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“…Therefore, this can be an indication of cleavage between hemicelluloses and lignin. A sharp peak at 1030 cm −1 corresponds to the phytate content (He et al 2007;Ishiguro et al 2003) and has significantly decreased in fermented wheat straw, indicating the partial removal of phytic acid (Fig. 4).…”

Section: Structural Analysis Of Fermented Wheat Strawmentioning

confidence: 99%

Utilization of wheat straw for fungal phytase production

Shahryari

Fazaelipoor

Setoodeh

et al. 2018

Int J Recycl Org Waste Agricult

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Purpose Wheat straw is an agricultural waste which can be used as a cost effective animal feed. However, high hemicellulose and phytic acid content in wheat straw prevents it as a primary feed choice. Utilization of wheat straw in solid-state fermentation may result in wheat straw valorization and enzyme production. In this study, phytase production in solid-state fermentation of wheat straw using Aspergillus ficuum and valorization of wheat straw were evaluated. Methods A two-step experimental design procedure was employed for screening and optimization of influencing factors on phytase production. Effects of different nutritional and environmental factors were investigated by one factor at the time method (OFATM). To reach higher amounts of phytase, response surface methodology (RSM) was employed to optimize phytase production as a function of three of the most effective factors. Results Optimization of the significant parameters resulted in an increase in the phytase activity from 0.74 ± 0.12 to a maximum of 16.46 ± 0.56 Units per gram dry substrate (U gds −1). The high degree of the fungal phytase activity on wheat straw resulted in the decrease in phytic acid content by 57.4%, as compared to the untreated sample. Scanning electron microscopy (SEM) and FTIR structural analysis showed intensive fungal growth on wheat straw, and partial removal of hemicelluloses, lignin and phytic acid. Conclusion The study demonstrated the feasibility of wheat straw utilization in solid-state fermentation using Aspergillus ficuum toward the production of phytase and valorization of wheat straw as an animal feed.

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Section: Structural Analysis Of Fermented Wheat Strawmentioning

confidence: 99%

Utilization of wheat straw for fungal phytase production

Shahryari

Fazaelipoor

Setoodeh

et al. 2018

Int J Recycl Org Waste Agricult

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“…Protein values of soybeans on a dry matter basis were calculated by multiplying the nitrogen content by 6.25. Phytic acid in soymilk was precipitated by adding 20 mmol l −1 calcium chloride at pH 11.5 according to the method of Ishiguro et al 15 Phytic acid in soybeans was extracted in 60 g l −1 trichloroacetic acid and precipitated by adding 33 mmol l −1 calcium chloride at neutral pH. 16 Precipitated phytic acid was degraded to phosphate by heating with sulfuric acid and hydrogen peroxide, followed by phosphorus assay using a modification of the Fiske and Subbarow methods.…”

Section: Determination Of Soybean Componentsmentioning

confidence: 99%

Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content

et al. 2005

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The relationships of contents of phytic acid and protein to the breaking stress of tofu were examined using soybeans of three Japanese varieties with high protein content harvested in different locations from the years 2001 to 2003. The phytic acid content was more variable than protein content within different cultivating locations and years for the same variety and showed significant negative correlation to the breaking stress of tofu made with 0.25% MgCl 2 for all the varieties (P < 0.001, r = −0.60). In particular, Sachiyutaka variety was characterized by the highest negative correlation between the breaking stress of tofu and the phytic acid content in soymilk (P < 0.001, r = −0.73). As MgCl 2 concentration increased, the correlation between the phytic acid content and the breaking stress of tofu was reduced, and finally there was no significant correlation between them when the breaking stress reached a maximum at the particular MgCl 2 concentration which is probably concerned with varietial characteristics of soybeans. These results support the idea that the variation in the content of phytic acid, which can act as a buffer against coagulation of soy protein, accounts for the fluctuation in consistency of tofu made with lower MgCl 2 concentrations (ca. 0.25%) using soybeans of the same variety with different cultivating conditions.

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“…Furthermore, determination of the quantity of IP6 degradation is time-consuming and tedious. This method also necessitates the use of chromatography with multiple devices because none of inositol monophosphate-inositol pentaphosphate (IP1-5), IP6, and Pi can be sensed directly by fluorescence or absorbance, which limited the development of this technique for high-throughput screening (Chen and Li, 2003;Ishiguro et al, 2003).…”

Section: Analytical Methods For Phytase Determinationmentioning

confidence: 99%

Microbial production of phytases for combating environmental phosphate pollution and other diverse applications

Kumar

Chanderman

Makolomakwa

et al. 2015

Critical Reviews in Environmental Science and Technology

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Concerns of phosphorus pollution and its impact on environments have driven the biotechnological development of phytases. Phosphoric acid, inositol phosphate, or inositols are produced after hydrolysis of phosphate from phytate, initiated by phytase. Research over the last two decades on microbial phytases has deepened our understanding of their production, optimization, and characterization. Despite the wide availability of phytase producing microorganisms, only a few have been commercially exploited. The current high cost of phytases, inability to withstand high temperatures (>85 C), a limited pH range, and poor storage stability are a major bottleneck in the commercialization of phytases. The development of novel phytases with optimal properties for various applications is a major research challenge. In this paper, recent advances in microbial phytase production, application of tools to optimize higher enzyme production, and characterization of phytases along with potential biotechnological applications are reviewed. Additionally the development of phytase assay methods and functions of phytate and phytate degradation products are discussed.

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Rapid Measurement of Phytate in Raw Soymilk by Mid-infrared Spectroscopy

Cited by 25 publications

References 28 publications

Utilization of wheat straw for fungal phytase production

Utilization of wheat straw for fungal phytase production

Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content

Microbial production of phytases for combating environmental phosphate pollution and other diverse applications

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