High Temperature Phytase 20,000 U/g

What are the sources of phytase?

Microbial sources: the most common commercial phytases are produced by microorganisms such as Aspergillus niger, Aspergillus ficuum, Bacillus subtilis, and Escherichia coli. Microbial phytases are preferred in animal feed due to high stability and activity.

Plant sources: certain seeds and cereals, like wheat, barley, rye, and legumes, naturally contain intrinsic phytase, though their activity is generally lower and less stable.

Animal sources: some animal tissues, particularly in the digestive tract, produce small amounts of endogenous phytase, but these are rarely used commercially.

Animal Feed：Phytase is mainly used in animal feed to break down phytic acid present in plant ingredients, releasing bound phosphorus for better absorption and improving feed nutrient utilization. It is widely applied in feeds high in phytic acid, such as corn, soybean meal, and wheat bran, and is especially suitable for swine, poultry, and aquaculture diets. Its use helps reduce the need for inorganic phosphorus supplementation and lowers phosphorus excretion in manure, contributing to environmental protection.

Excellent Thermal Stability: As shown in Picture 1, the enzyme retains over 80% activity at 85°C, demonstrating its excellent thermal stability.

Efficient Phytate Degradation: The enzyme efficiently degrades phytate, releasing bioavailable phosphates and improving the mineral bioavailability in animal feed, especially in feed containing high levels of phytate.

Q1: What is phytase used for?

A1: Phytase is mainly used in animal feed with an activity of 10,000–20,000 U/g to break down phytic acid, improving phosphorus availability and nutrient utilization in swine, poultry, and aquaculture diets. There are also food-grade phytases with higher activity, around 100,000 U/g, applied in food processing to enhance mineral bioavailability and improve nutritional value.

Q2: What foods are high in phytase enzyme?

A2: Foods naturally rich in phytase are mainly plant-based, including cereals like wheat, rye, barley, and oats, legumes such as soybeans, lentils, and chickpeas, and nuts and seeds like pumpkin seeds and almonds. Fermented products, such as sourdough bread, tempeh, and miso, also have higher phytase activity, which helps break down phytic acid and improve mineral absorption.

Q3: Is phytase a digestive enzyme?

A3: Yes, phytase can be considered a digestive enzyme because it catalyzes the breakdown of phytic acid, a form of phosphorus storage in plants, into inorganic phosphate that animals or humans can absorb. In animal nutrition, phytase supplements act as exogenous digestive enzymes to improve phosphorus and nutrient availability in plant-based feeds, enhancing overall digestion and feed efficiency.

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