Catalog Number IE-1237
Physical Form Liquid
Color Light brown
Dosage Parameters 0.01-0.1 kg/T raw material
Source Microorganism
Summary | The enzyme degrades the phytate to release inorganic phosphorus, and therefore removing the anti-nutritional factor. As a new food processing aid, it helps the absorption of minerals in food. |
Description |
Food-grade phytase, used for vegetable protein processing, is produced via submerged fermentation of Aspergillus niger, followed by separation, ultrafiltration, and standardization. This enzyme degrades phytate, converting the organic phosphorus it contains into an inorganic form and eliminating its anti-nutritional effects. As a food processing aid, phytase enhances the absorption of minerals in food. It targets the phosphate groups in phytate, breaking them down into inorganic phosphate and inositol. This process mitigates phytate's inhibitory effect on protease, preventing the formation of complexes between starch, protein, and phytate, thus optimizing the use of raw materials. |
Advantages |
Food phytate removal More release of food nutrient Better absorption of mineral |
Application | For phytate removal in food |
Application Area | Soy and vegetable protein |
Application Recommendation | The recommended dosage is 0.01-0.1 kg/T raw material. The dosage has to be optimized based on each application, the raw material specifications, product expectations and processing parameters. It is better to begin the test with the smallest quantity. |
Dosage Parameters | 0.01-0.1 kg/T raw material |
Optimum Temp | 50°C-60°C |
Optimal pH | 4.5-5.5 |
Source | Microorganism |
Physical Form | Liquid |
Color | Light brown |
Scope of Shipment | Worldwide |
Package | 25 kg/jerry can |
Storage | Keep sealed in a dry and cool place with good ventilation and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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Our products and services are for research use only and cannot be used for any clinical purposes.