ENTRAPMENT OF WHEAT PHYTASE IN POLYACRYLAMIDE-GEL AND ITS APPLICATIONIN SOYMILK PHYTATE HYDROLYSIS

Wheat phytase was entrapped in 10% (w/v final concn.) polyacrylamide g el. The entrapped enzyme retained 50% of the activity of the native en zyme without any change in pH and temperature optima. The K-m values f or the free and entrapped enzyme was 0.55 x 10(-3) M and 0.83 x 10(-3) M respectively, The entrapment also resulted in an enhancement of the rmal stability, the entrapped preparation being stable for up to 10 h at 60 degrees C, whereas the native enzyme lost 38% of its activity un der similar conditions. The entrapped phytase hydrolysed 78% of soymil k phytate in 8 h at 60 degrees C, as compared with 42% hydrolysis obse rved for the native enzyme over the same period of time.