Dephosphorylation of Phytate from Rice Bran and Soybean Meal Using Phytases from Aspergillus sp. 5990

Abstract

Total phosphorus contents in rice bran and soybean meal were determined to be 5.81 and <TEX>$2.77\%$</TEX>, respectively, and <TEX>$97.2\%$</TEX> of phosphorus in rice bran and <TEX>$66.4\%$</TEX> in soybean meal were presented as phytate phosphorus. Optimum pH condition for hydrolysis of phytate in rice bran and soybean was determined to be in the pH range of 3.7 and 5.3. The highest activity of phytase for hydrolysis of phytate in both samples was determined to be at <TEX>$55^{\circ}C$</TEX> for rice bran and <TEX>$55-60^{\circ}C$</TEX> for soybean. Hydrolysis of phytate in soybean meal at pH 5.0 increased with the co-reaction or consecutive reaction with protease; however, in rice bran hydrolysis decreased with co-reaction with protease. Phytate degradation of soybean meal in the presence of pepsin at pH 2.5 showed higher than that of rice bran. Phytate degradation of rice bran in the presence of trypsin or pancreatin at pH 7.0 increased the activity around 2-times compared with the activity in the absence of trypsin or pancreatin. The results of this study suggest that hydrolysis of phytate in rice bran or soybean meal with phytase and protease may provide an alternative process for the preparation of aquacultural feed with a low level of organic phosphorus.