We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Thermotolerant bacterial phytases
Project
Project code: MRI-LBV-08-ALECHILE 2013
Contract period: 01.04.2013
- 31.03.2015
Purpose of research: Applied research
Phytases are a special group of phosphatases, that are added to pig and poultry feed in order to make the organically-bound phosphate available to the animals. In recent years phytases became interesting for application in food processing. A reduction in the phytate content of plant-based food result in an improvement of mineral bioavailability. Furthermore, phytases can be used in the production of functional foods. Last but not least technical improvements in food processing can be achieved by adding phytases. Phytase with all desired properties for the biotechnological application have not be found in nature. Especially a sufficient thermal tolerance of the phytases is a property highly desired for application. Screening nature and engineering of phytases are two strategies to get access to thermotolerant enzymes. Both strategies will be used within the project to make bacterial phytases with a high temperature stability available (error-Prone PCR of already characterized phytase-encoding genes, screening hot springs). The obtained phytases will be purified, characterized and used in a model system (baking process) to study their suitability in food processing.
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
