Abstract
Phytases are a large group of enzymes that hydrolyze phytate and its complexes. This most abundant organic phosphate in the world is commonly found in plant-based foods. It can bind to essential minerals, making them less available for absorption. Enzymatic hydrolysis of phytates is the most beneficial method for reducing their content in foods and feeds. Phytase supplementation enables more efficient utilization of phytate phosphorus. The enzyme is produced by prokaryotic and eukaryotic microorganisms, plants, and animals. Several types of phytases, depending on certain structural and kinetic properties are described. Phytase activity is influenced by metal ions, surfactants, and various plant extracts.
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