Table of Contents
Journal of Food Processing
Volume 2014, Article ID 641959, 5 pages
http://dx.doi.org/10.1155/2014/641959
Research Article

Effect of Phytase Treatment on Phosphate Availability in the Potential Food Supplement Corn Distillers’ Grains with Solubles

Department of Biology and Microbiology, South Dakota State University, Brookings, SD 57007, USA

Received 23 June 2014; Revised 20 September 2014; Accepted 22 September 2014; Published 1 October 2014

Academic Editor: Jayashree Arcot

Copyright © 2014 Thomas P. West. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The most effective treatment of the potential food supplement corn distillers’ grains with solubles using a fungal phytase to degrade phytic acid and release phosphorus was explored. Compared to the untreated grains with solubles, the phytic acid level in the grains with solubles was reduced by phytase treatment but treatment with 4 units of enzyme/g was more effective than 2 units of enzyme/g after 2 h. At 30°C or 45°C, 4 units of phytase/g reduced the phytic acid content of the grains with solubles by at least 94% after 2 h. The available phosphate in the grains treated for 2 h with 4 units of enzyme/g was increased by at least 1.5-fold compared to the untreated grains. Although phytic acid levels in the grains with solubles was reduced at 28°C, 30°C, 37°C, 40°C, or 45°C using 4 units of phytase/g for 2 h, the greatest reduction (96%) in phytic acid concentration occurred at 40°C. The available phosphate in the phytase-treated grains at 40°C was increased after 2 h by 1.9-fold compared to the control grains. Overall, phytase treatment of this potential food supplement improved it by increasing its phosphate content while reducing its phytic acid content.