Phytases are the special class of enzymes which have excellent application potential for enhancing the quality of food by decreasing its inherent anti-nutrient components. In current study, a protease-resistant, acidic phytase from Aspergillus aculeatus APF1 was partially purified by ammonium sulfate fractionation followed by chromatography techniques. The molecular weight of partially purified phytase was in range of 25-35 kDa. The purified APF1 phytase was biochemically characterized and found catalytically active at pH 3.0 and 50 °C. The Km and Vmax values of APF1 phytase for calcium phytate were 3.21 mM and 3.78 U/mg protein, respectively. Variable activity was observed with metal ions and among inhibitors, chaotropic agents and organic solvents; phenyl glyoxal, potassium iodide, and butanol inhibited enzyme activity, respectively, while the enzyme activity was not majorly influenced by EDTA, urea, ethanol, and hexane. APF1 phytase treatment was found effective in dephytinization of flour biofortified wheat genotypes. Maximum decrease in phytic acid content was noticed in genotype MB-16-1-4 (89.98%) followed by PRH3-30-3 (82.32%) and PRH3-43-1 (81.47%). Overall, the study revealed that phytase from Aspergillus aculeatus APF1 could be effectively used in food and feed processing industry for enhancing nutritional value of food.

中文翻译：

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刺曲霉APF1的酸性植酸酶对生物强化小麦基因型进行脱植物素化的特征。

植酸酶是一类特殊的酶，通过减少其固有的抗营养成分，具有提高食品质量的极佳应用潜力。在当前的研究中，通过硫酸铵分级分离，然后通过色谱技术，部分纯化了棘孢曲霉APF1的耐蛋白酶的酸性植酸酶。部分纯化的植酸酶的分子量在25-35kDa的范围内。对纯化的APF1植酸酶进行了生化鉴定，发现在pH 3.0和50°C时具有催化活性。APF1植酸酶的植酸钙的Km和Vmax值分别为3.21 mM和3.78 U / mg蛋白。观察到金属离子以及抑制剂，离液剂和有机溶剂的活性变化。苯乙二醛，碘化钾和丁醇分别抑制酶活性，而酶活性不受EDTA，尿素，乙醇和己烷的影响较大。发现APF1肌醇六磷酸酶处理可有效地对面粉生物强化小麦基因型进行脱氢脱氮。在基因型MB-16-1-4（89.98％）中发现植酸含量的最大下降，其次是PRH3-30-3（82.32％）和PRH3-43-1（81.47％）。总体而言，该研究表明，来自棘孢曲霉APF1的肌醇六磷酸酶可以有效地用于食品和饲料加工行业，以提高食品的营养价值。