Food Grade Phytase for Phytate Degradation and Better Nutrition Absorption
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.
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.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1237 |
| Pricing | 25 kg/jerry can, Inquire |