TY - JOUR
T1 - Immobilization of Chenopodium murale-Derived Phytase on Novel Carriers
T2 - A Sustainable Approach to Enhance Nutrient Bioavailability in Cereal-Based Foods
AU - Rehman, Khalil ur
AU - Abdelrahman, Ehab A.
AU - Alissa, Mohammed
AU - Alghamdi, Abdullah
AU - Alghamdi, Suad A.
AU - Alshehri, Mohammed A.
AU - Aloraini, Ghfren S.
AU - Albelasi, Abdullah
AU - Abou-Krisha, Mortaga M.
AU - Alhamzani, Abdulrahman G.
N1 - Publisher Copyright:
© 2025 American Chemical Society
PY - 2025/7/16
Y1 - 2025/7/16
N2 - This study investigates the immobilization of phytase onto three solid carriers─sodium alginate/poly(vinyl alcohol) (AlgNa/PVA) beads, glass microspheres, and cellulose beads─for the purpose of phytic acid hydrolysis in food matrices. Phytase was either entrapped within the matrix (AlgNa/PVA, cellulose) or covalently bonded (glass microspheres) for enhanced stability and reusability. Glass microspheres demonstrated superior catalytic performance with higher activity retention and reusability and were thus selected for optimization. The hydrolytic activity, evaluated using p-nitrophenyl phosphate (p-NPP) at pH 5.5 and 50 °C, resulted in a rate constant (K) of 0.024 min–1, with a half-hydrolysis time (τ50) of 36.1 min and full hydrolysis (τ_complete) achieved within 110 min. The activity of the free enzyme was strongly inhibited by Cu2–, Hg2–, Fe2–, Mg2–, Zn2–, and Ca2–, while the immobilized enzyme showed resilience, with only Mg2–causing notable inhibition. The hydrolytic efficiencies of both free and immobilized phytases were evaluated in different legumes and cereals, including broad beans, chickpeas, peanuts, peas, pinto beans, brass, maize, dry corn, oats, rye, wheat, green lentils, and red lentils, showing a significant reduction in phytic acid content and confirming the enzyme’s broad substrate range and practical application potential in food processing.
AB - This study investigates the immobilization of phytase onto three solid carriers─sodium alginate/poly(vinyl alcohol) (AlgNa/PVA) beads, glass microspheres, and cellulose beads─for the purpose of phytic acid hydrolysis in food matrices. Phytase was either entrapped within the matrix (AlgNa/PVA, cellulose) or covalently bonded (glass microspheres) for enhanced stability and reusability. Glass microspheres demonstrated superior catalytic performance with higher activity retention and reusability and were thus selected for optimization. The hydrolytic activity, evaluated using p-nitrophenyl phosphate (p-NPP) at pH 5.5 and 50 °C, resulted in a rate constant (K) of 0.024 min–1, with a half-hydrolysis time (τ50) of 36.1 min and full hydrolysis (τ_complete) achieved within 110 min. The activity of the free enzyme was strongly inhibited by Cu2–, Hg2–, Fe2–, Mg2–, Zn2–, and Ca2–, while the immobilized enzyme showed resilience, with only Mg2–causing notable inhibition. The hydrolytic efficiencies of both free and immobilized phytases were evaluated in different legumes and cereals, including broad beans, chickpeas, peanuts, peas, pinto beans, brass, maize, dry corn, oats, rye, wheat, green lentils, and red lentils, showing a significant reduction in phytic acid content and confirming the enzyme’s broad substrate range and practical application potential in food processing.
KW - glass microsphere
KW - phytase immobilization system
KW - phytic acid
UR - https://www.scopus.com/pages/publications/105010085518
U2 - 10.1021/acs.jafc.5c04881
DO - 10.1021/acs.jafc.5c04881
M3 - Article
C2 - 40613522
AN - SCOPUS:105010085518
SN - 0021-8561
VL - 73
SP - 17878
EP - 17887
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 28
ER -