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OALib Journal期刊
ISSN: 2333-9721
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-  2018 

Phytases: Their Effects on Environment, Nutritional and Biotechnological Importance

Keywords: Fitaz,Termostabil enzimler,Fungal fitazlar,Fitat

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Abstract:

Phytic acid is the primary storage form of phosphate in cereals, legumes and oilseeds, which are the principal components of animal feeds. Because of the lack of gastrointestinal phytase enzyme, monogastric animals and human are unable to digest phytate completely and do not benefit the phosphate of phytates. Furthermore, phytic acid shows anti-nutritive effect because it forms non-soluble complexes with some metal ions and proteins at physiologic pH values that prevent their bioavailability. Because of the anti-nutritive effect, the need for extra phosphorus addition to feeds and formation of environmental pollution due to excretion of phosphorus in its structure that cannot be used, de-phosphorulation of phytic acid by phytase enzyme is very important. Industrially, phytases have to be used in various fields especially in feed and food industries. Among phytase enzymes obtained from different sources, microbial phytases are the most appropriate ones for industrial and biotechnological applications. Phytases produced by thermophilic fungi have several features such as activity at a wide pH range, high specific activity and especially thermostability at high temperatures applied in industrial processes. So they have very important place among microbial phytases. In this review, properties of phytase enzyme, precautions for human nutrition and health and environment, sources and uses of phytases are discussed

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