Detail of "37288-11-2"

CAS Number:
37288-11-2
Name:
Phytase
Synonyms:
1-Phytase;3-Phytase;E.C. 3.1.3.8;Ecophos;Natuphos;Natuphos 10000L;Natuphos 5000;Natuphos 5000 Granulate;Natuphos 5000G;Natuphos 5000L;Phosphatase, phytate 1-;PhyA phytase;PhyB phytase;Phosphatase, phytase 3-;Phytate 1-phosphatase;Phytate 3-phosphatase;b-Propeller phytase;
Safety:
22-24/25 Details

Interaction of phytic acid with minerals during meju preparation: Interaction of phytic acid with minerals during meju preparation. Kang, Hyeon Ju; Park, Eun Soon; Yoon, Sun (Dep. Food Nutr., Yonsei Univ., Seoul, S. Korea). Han'guk Sikp'um Kwahakhoechi, 16(4), 403-7 (Korean) 1984. CODEN: HSKCAN. ISSN: 0367-6293. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A study was made on the changes of phytic acid [83-86-3] content and phytase [37288-11-2] activity and the interactions between phytic acid and minerals in the prepn. of meju (steamed soybean mash fermented with mold). Meju contained significantly lower phytic acid and higher phytase activity than both raw and cooked soybeans. This seems to be the result of degrdn. of phytic acid by phytase produced during prepn. of meju by Aspergillus oryzae. The Fe, Zn, and Ca contents of soybeans were not changed either by cooking or fermn. However, these minerals in the retentate of ultrafiltration were significantly lower in meju than in raw and cooked soybeans. This indicated that there are less mineral-phytic acid complexes in meju than in raw and cooked soybeans, which might contribute to higher bioavailability of these minerals in meju.

The phytate and phytase of soybean tempeh: The phytate and phytase of soybean tempeh. Sudarmadji, Slamet; Markakis, Pericles (Dep. Food Sci. Human Nutr., Michigan State Univ., East Lansing, Mich., USA). J. Sci. Food Agric., 28(4), 381-3 (English) 1977. CODEN: JSFAAE. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Fermn. of soybeans into tempeh by Rhizopus oligosporus NRRL 2710 reduced the phytic acid [83-86-3] content of the soybeans by one-third and released an equiv. amt. of phosphate into the tempeh. The redn. of phytic acid was due to phytase (EC 3.1.3.8) [37288-11-2] elaborated by the mold of the fermn. The phytase had a pH optimum of 5.6 and Km 0.28 .times. 10-3M.