Abstract

FRONTELA, Carmen; ROS, Gaspar  and  MARTINEZ, Carmen. Application of phytases as functional ingredient in foods. ALAN [online]. 2008, vol.58, n.3, pp.215-220. ISSN 0004-0622.

Various food processing and preparation methods result in a reduction in the phytate content of cereals and legumes. However, in general during these processes, phytate is not fully hydrolysed. To alleviate the aforementioned problems in the production of animal feeds, exogenous phytases (myo-inositol hexaphosphate phosphohydrolases) have been widely used. There is great potential, therefore, to use this class of enzymes in the processing and manufacturing of food for human consumption given the capacity to improve mineral bioavailability. This is seen as a way to reduce the risk of mineral deficiency in vulnerable groups including; child-bearing women; strict vegetarians; babies consuming soy-based infant formulas; and the inhabitants of developing countries. There is, however, growing evidence to demonstrate the beneficial role played by phytic acid in all human organisms.

Keywords : Phytic acid; phytase; mineral bioavailability; functional food.