Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is
getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also …

Phytic acid (PA) is the primary storage compound of phosphorus in seeds accounting for up
to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry …

Interest in green chemistry and clean processes has grown so much in recent years that
topics such as fluorous biphasic catalysis, metal organic frameworks, and process …

One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …

Crop seed phosphorus (P) is primarily stored in the form of phytate, which is generally
indigestible by monogastric animals. Low-phytate soybean lines have been developed to …

Phytases (myo-inositol hexakisphosphate phosphohydrolases) hydrolyze the phosphate
ester bonds of phytate-releasing phosphate and lower myo-inositol phosphates and/or myo …

The enzyme phytases facilitates in degradation of phytate. Phytate as a natural compound
serving as primary source for storing phosphate among plants. From the biotechnological …

Fungal phytases are histidine acid phosphatases, a subclass of acid phosphatases, which
catalyse the hydrolysis of phytic acid resulting in the release of phosphate moieties and thus …

Concerns of phosphorus pollution and its impact on environments have driven the
biotechnological development of phytases. Phosphoric acid, inositol phosphate, or inositols …

Organic phosphorus (Po) hydrolysis by microbial phytases has extensively been considered
in diverse biotechnological applications, including environmental protection and agricultural …