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The phytate and phytase of soybean tempeh
Author(s) -
Sudarmadji Slamet,
Markakis Pericles
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280410
Subject(s) - rhizopus oligosporus , phytic acid , phytase , fermentation , food science , chemistry , rhizopus , agronomy , enzyme , biochemistry , biology
Soybeans were fermented into tempeh by Rhizopus oligosporus NRRL 2710. The phytic acid content of soybeans was reduced by about one‐third as a result of this fermentation, while an equivalent amount of phosphate was released in the tempeh. The reduction of phytic acid was due to phytase elaborated by the mould of the fermentation. The pH optimum of this enzyme was 5.6 and the K m of the phytase‐phytate reaction was 0.28 × 10 −3 M.