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Biocatalysis and Agricultural Biotechnology
Volume 25, 2020, 101600

Biotechnological applications of microbial phytase and phytic acid in food and feed industries

Vrishbhanu Handa, Diksha Sharma, Anupreet Kaur, Shailendra Kumar Arya

Department of Biotechnology, University Institute of Engineering and Technology, Panjab University, Chandigarh, India.

Abstract

The enzyme phytases facilitates in degradation of phytate. Phytate as a natural compound serving as primary source for storing phosphate among plants. From the biotechnological prospects, there has been a considerable leap in the Enzyme technology, which has massively broadened the commercial aspects of phytase. Their impact in the food and feed industry has become much more quintessential in the recent times. For nearly two decades, there has been a wide array of commercially available microbial phytases in market with commercial significance as it facilitates the farmers with essential. Phytases in particular cannot be neglected from being a threat for human diet due to its anti-nutrient activity as they served as strong chelating agent against many divalent minerals. Similar to phytases activity, PA also was found to showcase a potential towards binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. Besides the food industry has overlooked on the very fact of phytase significance as its supplementation results in improving the net availability of the essential trace elements and minerals to humans. Similarly they serve as an essential feed source for mongastric animals.

Keywords: Phytase, Phytate, PA, Food and feed industry.

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