Phytase: application in food industry

• Main Authors: Suhairin, Afinah, Abd. Manap, Mohd. Yazid, Meor Hussin, Anis Shobirin, Mustafa, Shuhaimi
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/16216/1/16216.pdf; http://psasir.upm.edu.my/id/eprint/16216/; http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%282%29%20IFRJ-2010-13-21%20Anis%20UPM.pdf

Phytates have been considered as a threat in human diet due to its antinutrients behaviour which known as strong chelators of divalent minerals such as Ca²+, Mg²+, Zn²+ and Fe²+. Phytic acid has a potential for binding positively charged proteins, amino acids, and/or multivalent cations or minerals...