Food aliquot Food characteristics Initial PA content (g/100 g food) Residual PA content (g/100 g)
Incubated at 35°C Incubated at 25°C Incubated at 35°C
1 hr 2 hr 1 day 3 days 14 days 1 day 3 days 14 days
1 pH 5.9,
no water
0.68 ± 0.03c n.t. n.t. 0.67 ± 0.02b,c 0.61 ± 0.01a,b 0.64 ± 0.00b 0.59 ± 0.04a 0.63 ± 0.01a,b 0.61 ± 0.00a,b
2 pH 5.1,
no water
0.68 ± 0.03d 0.61 ± 0.01b 0.62 ± 2.81b 0.55 ± 0.01a 0.64 ± 0.05b,c 0.71 ± 0.02 0.67 ± 0.02c,d 0.60 ± 0.02b 0.58 ± 0.01a
3 pH 5.1, + water 0.68 ± 0.03b 0.22 ± 0.00a 0.19 ± 2.88a n.t. n.t. n.t. n.t. n.t. n.t.
PA: phytic acid; n.t.: not tested. Values with different superscripts in same row are significantly different (p<0.05).
Table 5: Initial and residual contents of phytic acid in foods incubated with phytase (values are mean ± SD; n = 3)