Germination phytase activity

Seed germination decreases phytate and Increases phytase activity (Table X). A 22% decrease in phytic acid occurs during 5 days of soybean germination (62). Phytase activity in soybeans Increased 227% compared to an Increase of 907-3756% in peas. 

Changes in phytate content and phytase activity during germination of soybeans and peas ... 

Considerable interest has centered on phytase, which is produced in germinating seeds, in yeasts, etc. The effect of ingested phytase on the fate of phytic acid has been studied. Pathwardan (1937) observed the phytase activity of an extract from the mucous membrane of the small intestine in the rats. Of interest to this review is the possibility that vitamin D influences phytase activity or phytase secretion. 

Eskin, N.A.M. and Wiebe, S. 1983. Changes in phytase activity and phytate during germination of two fababean cultivars. J. Food Sci. 48 270-271. 

Activation energy values for the hydrolysis of myo-inositol hexakisphosphate and of esters with lower phosphate content were between 35.6 kJ/mol in germinated Phaseolus aureus (Mandal et al., 1972) and 50.2 kJ/mol in wheat bran (Nagai and Funahashi, 1962). The optimum temperature for the enzymatic hydrolysis of myo-inositol hexakisphosphate varies among phytases between 45 and 57°C (Nayini and Markakis, 1986), and even up to 60°C for the phytase of Bacillus subtilis (Powar and Jagannathan, 1982). 

Germination or sprouting and fermentation have been an effective way to improve the nutritional value of cereal-based products. The high enzymatic activity of malted cereals improves nutrient digestibility, mineral bioavailability due to phytases, and the bioactivity of some nutraceuticals. Likewise, fermentation canses similar benefits. 

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