Reduction of Phytic Acid in Soymilk by Immobilized Phytase System

Kuan I. Chen, Cheng Yen Chiang, Chih Yuan Ko, Hui Yu Huang, Kuan Chen Cheng

Research output: Contribution to journalArticle

Abstract

In this study, three carriers (glass microsphere, cellulose beads and AlgNa/PVA beads) were evaluated as phytase solid carriers for reduction of phytic acid within soymilk. Phytase was covalently immobilized onto or entrapped within carriers for repeated use. Glass microsphere was chosen due to its high catalytic efficiency. Optimal operating condition (pH 6.0, 60 °C) was determined using 4-Nitrophenyl phosphate disodium salt hexahydrate as an indicator. Operational reusability was confirmed for more than seven batch reactions and the storage stability was capable of sustaining 70% of its catalytic activity for 40 days. The kinetic parameters including rate constant (K), time (τ 50 ) in which 50% of phytic acid hydrolysis was reached, and time (τ complete ) required to achieve complete phytic acid hydrolysis, were 0.023 min −1 , 35.7 min, 110 min. The current procedure provides a cheap as well as an easy way to carry out the reduction of phytic acid in soymilk, which has great potential in practical application.

Original languageEnglish
Pages (from-to)2963-2969
Number of pages7
JournalJournal of Food Science
Volume83
Issue number12
DOIs
Publication statusPublished - Dec 1 2018
Externally publishedYes

Fingerprint

6-Phytase
Phytic Acid
soymilk
phytases
phytic acid
acid hydrolysis
Microspheres
catalytic activity
Glass
glass
Hydrolysis
Cellulose
cellulose
Salts
phosphates
salts
kinetics

Keywords

  • enzyme immobilization system
  • glass microsphere
  • phytase
  • phytic acid
  • soymilk

ASJC Scopus subject areas

  • Food Science

Cite this

Reduction of Phytic Acid in Soymilk by Immobilized Phytase System. / Chen, Kuan I.; Chiang, Cheng Yen; Ko, Chih Yuan; Huang, Hui Yu; Cheng, Kuan Chen.

In: Journal of Food Science, Vol. 83, No. 12, 01.12.2018, p. 2963-2969.

Research output: Contribution to journalArticle

Chen, Kuan I. ; Chiang, Cheng Yen ; Ko, Chih Yuan ; Huang, Hui Yu ; Cheng, Kuan Chen. / Reduction of Phytic Acid in Soymilk by Immobilized Phytase System. In: Journal of Food Science. 2018 ; Vol. 83, No. 12. pp. 2963-2969.
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