Abstract
Levels of phytase comparable to that in wheat germ were detected in a variety of fresh vegetables. Scallion leaf phytase was purified 31 000-fold to an activity of 500 μmol min-1 mg-1 at 37 °C and had a Km of 200 μM for inositol hexakisphosphate and maximum activity at pH 5.5. The enzyme had a temperature optimum of 51 °C and was inactivated by preincubation for 10 min at 65 °C. The product specificity appeared similar to that of wheat phytase and was not altered by a 10-fold excess of magnesium. Vegetable phytases may be an alternative to seed and microbial phytases for use in the processing of food and feed products. Keywords: Phytase; phosphatase; phytate; inositol phosphates; Allium
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
