Phytase, Phytic Acid Phosphatase, Myo-Inositol Hexakis Phosphate Phospho Hydrolase, 3-Phytase, 6-Phytase, 37288-11-2

Phytase, Phytic Acid Phosphatase, Myo-Inositol Hexakis Phosphate Phospho Hydrolase, 3-Phytase, 6-Phytase, 37288-11-2

PHYTASE (PHYTIC ACID PHOSPHATASE)

Phytase / Phytic Acid Phosphatase / Myo-Inositol Hexakisphosphate Phosphohydrolase / 3-Phytase / 6-Phytase

• CAS Number: 37288-11-2

• EC Number: 253-437-0

• Enzyme Class: EC 3.1.3.8 / EC 3.1.3.26 / EC 3.1.3.72

SECTION 1: PRODUCT DEFINITION AND CHEMICAL IDENTITY

Description:
Phytase is an enzyme that breaks down phytic acid (myo-inositol hexakisphosphate) to release phosphorus and other minerals (calcium, zinc, magnesium, iron). Phytic acid is a naturally occurring anti-nutrient found in cereals, legumes, and oilseeds that inhibits mineral absorption. Phytase hydrolyzes phosphate groups from the phytic acid molecule, releasing them and thereby increasing nutrient absorption. In the food industry, it is used to increase nutritional value, especially in feed additives to improve animal mineral intake, and to reduce environmental phosphorus pollution. It is also used in human nutrition to increase the nutritional value of phytate-containing foods (cereals, legumes).

SECTION 2: SYNONYMS AND OTHER NAMES

SECTION 3: ENZYMATIC STRUCTURE

3.1. Molecular Structure
Phytase is a globular protein consisting of a single polypeptide chain. Its active site contains specific amino acid residues that bind to the phosphate groups of the phytic acid molecule and carry out hydrolysis. The enzyme belongs to the histidine acid phosphatase (HAP) or cysteine phosphatase (CP) classes. Molecular weight varies between 40,000-100,000 Da depending on the source. Fungal phytases (Aspergillus niger) are typically 80,000-100,000 Da, while bacterial phytases (Escherichia coli) are 40,000-50,000 Da. The enzyme sequentially removes phosphate groups from the phytic acid molecule.

3.2. Catalytic Mechanism
Phytase catalyzes the hydrolysis of phytic acid through a mechanism involving the following steps:

1. Substrate Binding: The phytic acid molecule binds to the active site of the enzyme.

2. Phosphate Group Hydrolysis: The enzyme hydrolyzes one phosphate ester bond in the phytic acid molecule.

3. Phosphate Release: Free phosphate ion (H₂PO₄⁻) and reduced phytic acid (inositol pentakisphosphate) are released.

4. Sequential Hydrolysis: The enzyme continues hydrolysis until all phosphate groups in the phytic acid molecule are released.

3.3. Phytase Types (Specificity)

3.4. Basic Structural Properties

SECTION 4: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 5: ENZYMATIC ACTIVITY AND REACTION

SECTION 6: REACTION MECHANISM

Phytase catalyzes the hydrolysis of phytic acid through a mechanism involving the following steps:

6.1. Substrate Binding
The phytic acid molecule (inositol hexakisphosphate) binds to the active site of the enzyme. Binding occurs through electrostatic interactions between phosphate groups and positively charged amino acid residues in the enzyme's active site.

6.2. Phosphate Ester Bond Hydrolysis
The enzyme hydrolyzes one phosphate ester bond (C-O-P) in the phytic acid molecule. This reaction produces free phosphate ion (H₂PO₄⁻) and reduced phytic acid (inositol pentakisphosphate).

6.3. Sequential Phosphate Removal
The enzyme sequentially removes phosphate groups from the phytic acid molecule. In each hydrolysis step, one phosphate group is released. Depending on the enzyme's specificity, 1 to 6 phosphate groups can be hydrolyzed from the phytic acid molecule.

6.4. Product Formation
The reaction produces inositol phosphates with fewer phosphate groups (inositol mono-, di-, tri-, tetra-, pentakisphosphate) and free phosphate ions. Free phosphate can be absorbed by plants and animals.

SECTION 7: REACTION EQUATIONS

7.1. Phytic Acid Hydrolysis (General Reaction)
Phytic Acid + n H₂O → Inositol Phosphates + n H₂PO₄⁻

7.2. Complete Hydrolysis (All Phosphate Groups)
C₆H₁₈O₂₄P₆ + 6 H₂O → C₆H₁₂O₆ + 6 H₂PO₄⁻

7.3. Partial Hydrolysis (One Phosphate Group)
C₆H₁₈O₂₄P₆ + H₂O → C₆H₁₆O₂₁P₅ + H₂PO₄⁻

7.4. Enzyme Inactivation (Thermal)
Phytase (active) → Phytase (inactive) (≥60°C, 10-15 minutes)

7.5. Product Inhibition
Phytase + H₂PO₄⁻ → Phytase-H₂PO₄⁻ Complex (inactive)

SECTION 8: PHYTASE TYPES

SECTION 9: APPLICATIONS AND INDUSTRIAL USES

9.1. Animal Feed and Feed Additives

Example Recipe – Poultry Feed Phytase Addition:

• Poultry feed (corn-soy based): 1000 kg

• Phytase: 5-50 g (depending on activity, 500-1000 FTU/kg)

• Application: Add to feed mixture

• Pelleting temperature: 45-55°C (optimum)

Add phytase homogeneously to the feed mixture. Keep temperature in the optimum range (up to 55°C) during pelleting. High temperature (>60°C) may reduce enzyme activity. The enzyme breaks down phytic acid in the animal's digestive system, increasing absorption of phosphorus and minerals.

9.2. Food Industry (Human Nutrition)

Example Recipe – Phytic Acid Reduction in Bread:

• Flour: 100 kg

• Phytase: 10-50 g (depending on activity)

• Application temperature: 45-50°C (during dough fermentation)

• pH: 4.5-5.5

• Incubation time: 30-120 minutes

Dissolve phytase in dough water and add during dough preparation. Incubate at 45-50°C during dough fermentation. Phytase breaks down phytic acid, releasing phosphorus and minerals. This increases the nutritional value of bread.

9.3. Food Processing and Fermentation

9.4. Agriculture and Soil Improvement

9.5. Pharmaceutical and Nutraceutical Industry

9.6. Biocatalysis and Industrial Applications

9.7. Other Applications

SECTION 10: ALTERNATIVES AND COMPARISON

10.1. Phytase vs Acid Hydrolysis (Chemical)

10.2. Phytase vs Phosphatase (EC 3.1.3.1)

10.3. Phytase vs Microorganisms (Phytate Mineralization)

10.4. Phytase vs Phytic Acid Binders (Chemical)

SECTION 11: TOXICOLOGY AND SAFETY

11.1. Acute Toxicity

11.2. Regulatory Status

SECTION 12: GHS CLASSIFICATION (Powder Form)

Signal Word: Danger

Hazard Pictograms: GHS07 (Exclamation mark), GHS08 (Health Hazard)

Hazard Statements (H-Codes):

• H334: May cause allergy or asthma symptoms if inhaled

• H319: Causes serious eye irritation

• H335: May cause respiratory irritation

Safety Statements (Historical):

SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 14: FIRST AID MEASURES

SECTION 15: FIREFIGHTING MEASURES

SECTION 16: ACCIDENTAL RELEASE MEASURES

SECTION 17: STORAGE AND SHELF LIFE

SECTION 18: PACKAGING OPTIONS

SECTION 19: TRANSPORT INFORMATION

SECTION 20: ENVIRONMENTAL INFORMATION

SECTION 21: REGULATORY STATUS

SECTION 22: FREQUENTLY ASKED QUESTIONS (FAQ)

Q1: Is phytase safe for food and feed applications?
A1: Yes. Phytase is classified as GRAS (Generally Recognized As Safe) by the FDA and approved as a feed additive and food enzyme by EFSA. It is widely used in feed additives and food products. However, the powder form may cause allergic reactions when inhaled, so appropriate personal protective equipment should be used.

Q2: What is the effect of phytase on phytic acid?
A2: Phytase hydrolyzes and releases phosphate groups from the phytic acid molecule. Phytic acid is an anti-nutrient found in cereals, legumes, and oilseeds that inhibits mineral absorption (calcium, zinc, magnesium, iron). Phytase breaks down phytic acid, releasing these minerals for absorption. The reaction produces free phosphate and inositol.

Q3: What is the difference between phytase and phosphatase?
A3: Phytase is an enzyme that specifically hydrolyzes phytic acid (inositol hexakisphosphate). Phosphatase is a general term for enzymes that hydrolyze phosphate ester bonds. Phytase is a member of the phosphatase family but is specific for phytic acid. Phytase releases phytate-bound phosphorus, while other phosphatases have broader substrate specificity.

Q4: Is phytase suitable for vegan and halal products?
A4: Microbial (fungal or bacterial) sourced phytases are suitable for vegan and halal certification. Plant-derived (wheat, barley, corn) phytases are also vegan and halal. Since the product is produced from microorganisms such as Aspergillus niger, Escherichia coli, or Bacillus, it contains no animal ingredients. Relevant certificates can be obtained from manufacturers.

Q5: What is the shelf life of phytase?
A5: In unopened original packaging, stored in a cool (4-25°C) and dry place away from direct sunlight, a shelf life of 12-24 months is recommended. For long-term storage, storing at 4°C minimizes activity loss.

Q6: How should phytase be stored?
A6: Store in a cool (preferably 4-25°C), dry, well-ventilated area in tightly closed containers. Moisture, high temperature (>40°C), and direct sunlight cause activity loss. Contact with heavy metals (copper, lead, mercury) should be avoided.

Q7: What are the optimum working conditions for phytase?
A7: The optimum pH of phytase is between 4.5-6.0, and the optimum temperature varies between 45-55°C depending on the source. Fungal phytases typically show best activity around 45-55°C. The enzyme is stable up to 55°C and rapidly inactivated above 60°C. Calcium ions increase activity.

Q8: Why is phytase used in feed additives?
A8: In feed additives, phytase enables animals to utilize phytate-bound phosphorus, increasing phosphorus bioavailability. Phytic acid is present in cereal and legume-based feeds and is not digestible by animals. Phytase breaks down phytic acid, increasing absorption of phosphorus and minerals. This improves animal growth performance, reduces the need for mineral supplementation, and reduces phosphorus in animal manure, preventing environmental pollution.

Q9: How is phytase used in the food industry?
A9: In the food industry, phytase is used to reduce phytic acid content in cereals, legumes, and soy products, increasing mineral bioavailability. It is used in bread, pasta, biscuits, infant formula, and fermented products. Phytase application increases the nutritional value of products and improves mineral absorption. It particularly improves zinc, iron, and calcium absorption, enhancing nutritional quality.

Q10: What are the effects of inhaling phytase powder?
A10: Phytase powder, when inhaled, can cause allergic reactions, asthma-like symptoms, and respiratory tract irritation. Occupational asthma can develop upon repeated exposure to enzyme dust in feed and food processing industries. Therefore, a dust mask (P2/P3) must always be used when handling the powder form, and local exhaust ventilation should be provided.

SECTION 23: QUICK REFERENCE TABLE

SECTION 24: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

1. Dust Control and Respiratory Sensitization: Phytase powder can cause occupational asthma upon repeated exposure. Use local exhaust ventilation to prevent dust dispersion and always wear a dust mask (P2/P3). Liquid formulations are safer than powder forms.

2. Activity Loss - Temperature: Phytase is rapidly and irreversibly inactivated above 60°C. Strictly maintain application temperatures within the optimum range (45-55°C). Temperature control is critical in feed pelleting processes. Post-pelleting coating applications prevent the enzyme from being exposed to high temperatures.

3. Activity Loss - pH: Phytase loses stability below pH 3.0 or above pH 7.5. Maintain application pH within the optimum range (4.5-6.0). Excessively acidic or basic conditions cause permanent enzyme inactivation.

4. Product Inhibition: Free phosphate inhibits phytase activity (product inhibition). Reaction rate decreases at high phosphate concentrations. Activity is higher in continuous systems or processes where product is removed.

5. Substrate Inhibition: Substrate inhibition may occur at high phytic acid concentrations. Conduct experiments to determine optimum phytic acid concentration.

6. Activity Loss - Heavy Metals: Mercury (Hg²⁺), copper (Cu²⁺), and lead (Pb²⁺) ions inhibit phytase. Avoid these metals in equipment that comes into contact with the enzyme. Stainless steel, HDPE, or glass materials are preferred.

7. Food and Feed Grade: Only FDA/EFSA-approved food-grade phytase meeting specifications should be used in food and feed applications. Industrial grade enzymes may contain impurities and are not suitable for human/animal consumption.

8. Source Origin: Microbial and plant sources are suitable for vegan and halal products. There is no animal-derived phytase. Always verify source with the manufacturer.

BEST PRACTICE RECOMMENDATIONS:

• Storage: Store in a cool (4-25°C), dry, well-ventilated area in tightly closed containers. For long-term storage, +4°C (refrigeration) is recommended. Use within a short period after opening.

• Handling: Use protective gloves, dust mask (P2/P3), and protective goggles. To prevent dust dispersion, preferably use liquid formulations. Prepare working solutions fresh for each application.

• Feed Applications: Ensure homogeneous distribution in the feed mixture. Keep pelleting temperature below 55°C or apply post-pelleting coating. Regularly check enzyme activity in the feed.

• Food Applications: Ensure optimum temperature and pH during dough fermentation in bakery products. Dissolve phytase in dough water or mix with flour. Optimize processing time and enzyme dosage.

• Dosage: Calculate the correct dosage according to enzyme activity (FTU units). Check enzyme activity for each batch. Start with low dosage and adjust based on results. Typical dosage ranges are 500-1000 FTU/kg feed for feed applications and 0.01-0.05% for food applications.

• Enzyme Inactivation: Inactivate the enzyme by heat treatment (≥60°C, 10-15 minutes) if necessary. Feed pelleting or food cooking processes will inactivate the enzyme.

• Quality Control: Perform activity testing for each batch. Maintain production and handling hygiene to prevent microbiological contamination. Monitor phosphorus release and mineral bioavailability for consistent product quality.

• Waste Management: Dispose of enzyme and contaminated materials in accordance with local regulations. Do not discharge into sewers. If released into wastewater, inactivate the enzyme by heat treatment before disposal.

LEGAL DISCLAIMER:

This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. Phytase powder may cause sensitization when inhaled; appropriate protective equipment should be used. This document does not replace professional or medical advice.