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Literature summary for 3.1.3.26 extracted from
- Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity (2005), J. Agric. Food Chem., 53, 98-102.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity | Triticum aestivum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Triticum aestivum | - |
- |
- |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 55 | activity at 30°C is 10times lower than at 55°C | Triticum aestivum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | - |
at 30°C and at 55°C | Triticum aestivum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.7 | 6.5 | at 55°C, about 90% of maximal activity at pH 6.5 and pH 6.6, at 30°C about 80% of maximal activity | Triticum aestivum |
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