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Characteristics of Recombinant Phytase (rSt-Phy) of the Thermophilic mold Sporotrichum thermophile and its applicability in dephytinizing foods

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Abstract

Sporotrichum thermophile produces very low titres of phytase (St-Phy) extracellularly, which is acidstable, thermostable, and protease insensitive with broad substrate specificity, and therefore, the gene encoding phytase (St-Phy) has been cloned and expressed in E. coli. The purified recombinant phytase (rSt-Phy) has the molecular mass of 55 kDa with Km and Vmax (calcium phytate), kcat and kcat/Km of 0.143 mM, 185.05 nmoles mg−1 s−1, 5.1 × 103 s−1, and 3.5 × 107 M−1 s−1, respectively. Mg2+ and Ba2+ display slight stimulatory effect on the enzyme, while it is inhibited by other ions to a varied extent. The enzyme is also inhibited by chaotropic agents (guanidinium hydrochloride, potassium iodide, and urea), Woodward’s reagent K, and 2,3-butanedione but resistant to both pepsin and trypsin. The rSt-Phy is useful in dephytinization of tandoori and naan (unleavened flat Indian breads), and bread, liberating soluble inorganic phosphate that mitigates anti-nutrient effects of phytic acid.

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Acknowledgments

The authors are grateful to the Department of Biotechnology and University Grant Commission, Govt. of India, New Delhi for financial assistance and fellowship during the course of this investigation and to M/S Tushar Nutritive Foods Pvt. Ltd., New Delhi for assessing the utility of phytase in bread making.

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Authors and Affiliations

  1. Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi, 110021, India

    Bibhuti Ranjan & T. Satyanarayana

  2. Department of Microbiology, M.D. University, Rohtak, Haryana, 124001, India

    Bijender Singh

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  1. Bibhuti Ranjan
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Correspondence to T. Satyanarayana.

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Ranjan, B., Singh, B. & Satyanarayana, T. Characteristics of Recombinant Phytase (rSt-Phy) of the Thermophilic mold Sporotrichum thermophile and its applicability in dephytinizing foods. Appl Biochem Biotechnol 177, 1753–1766 (2015). https://doi.org/10.1007/s12010-015-1851-4

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