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Extraction, purification and application of phytase

Sheeba Vasantha Kumari, Priya Iyer

Microbial phytases can improve the nutritional quality of food by hydrolyzing phytic acid and releasing phosphate groups. Aspergillus niger producing the enzyme phytase was isolated from soil sample. The media, pH and temperature requirement for maximum production and activity of phytase was standardized. The enzyme was purified by acetone precipitation and NATIVE PAGE and immobilized using sodiumalginate entrapment. The enzyme was used to treat sprouted legumes to increase the nutritive value.