eISSN 1738-8872
pISSN 1017-7825
pISSN 1017-7825
Table. 4.
Table. 4.
Hydrolysis of phytates in food ingredients by the recombinant phytase.
| Food Ingredient | Recombinant Phytase | Inorganic phosphorus (mg/g) | Phytate degradation rate (%) | ||||
|---|---|---|---|---|---|---|---|
| 0.5 h | 1 h | 2 h | 0.5 h | 1 h | 2 h | ||
| Wheat flour | YiAPPA | 5.09 ± 0.39 | 7.03 ± 0.28 | 8.52 ± 0.67 | 19.99 | 27.62 | 33.47 |
| K189R/K216R | 6.65 ± 0.53 | 15.05 ± 0.56 | 20.14 ± 0.98 | 26.13 | 59.13 | 79.12 | |
| Corn flour | YiAPPA | 3.49 ± 0.36 | 4.89 ± 0.42 | 5.72 ± 0.37 | 15.41 | 21.60 | 25.26 |
| K189R/K216R | 4.58 ± 0.39 | 9.92 ± 0.51 | 13.04 ± 0.49 | 20.23 | 43.81 | 57.59 | |
| Soybean flour | YiAPPA | 8.94 ± 0.38 | 14.08 ± 0.51 | 15.95 ± 0.63 | 26.46 | 41.68 | 47.21 |
| K189R/K216R | 10.08 ± 0.59 | 21.31 ± 0.74 | 27.54 ± 0.66 | 29.84 | 63.08 | 81.52 | |
J. Microbiol. Biotechnol. 2024;34:1660~1670 https://doi.org/10.4014/jmb.2403.03031
© J. Microbiol. Biotechnol.