Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-01 DOI:10.1007/s10068-024-01690-1

Swethaa Venkataraman, P. R. Karthikanath, C. S. Gokul, M. Adhithya, V. K. Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar

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Abstract

This review comprehensively examines the advancements in engineering thermostable phytase through genetic modification and immobilization techniques, focusing on developments from the last seven years. Genetic modifications, especially protein engineering, have enhanced enzyme’s thermostability and functionality. Immobilization on various supports has further increased thermostability, with 50–60 % activity retention at higher temperature (more than 50 °C). In the food industry, phytase is used in flour processing and bread making, reducing phytate content by around 70 %, thereby improving nutritional value and mineral bioavailability. In the feed industry, it serves as a poultry feed additive, breaking down phytates to enhance nutrient availability and feed efficiency. The enzyme’s robustness at high temperatures makes it valuable in feed processing. The integration of microbial production of phytase with genetically engineered strains followed by carrier free immobilization represents a synergistic approach to fortify enzyme structure and improve thermal stability. These advancement in the development of phytase enzyme capable of withstanding high temperatures, thereby pivotal for industrial utilization.

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植酸酶热稳定性工程在食品和饲料领域的潜在应用进展

本文从基因修饰和固定化技术两方面综述了近年来在工程耐热植酸酶方面的研究进展。基因修饰，尤其是蛋白质工程，增强了酶的热稳定性和功能。固定在各种支架上进一步提高了热稳定性，在较高温度下（超过50°C）活性保持率为50 - 60%。在食品工业中，植酸酶用于面粉加工和面包制作，可将植酸含量降低约70%，从而提高营养价值和矿物质的生物利用度。在饲料工业中，它作为家禽饲料添加剂，分解植酸盐以提高营养利用率和饲料效率。该酶在高温下的坚固性使其在饲料加工中具有价值。整合微生物生产植酸酶与基因工程菌株，然后无载体固定化代表了强化酶结构和提高热稳定性的协同方法。这些进展在开发能够耐受高温的植酸酶方面具有重要意义，因此对工业利用具有重要意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.