Study on application of phytase enzyme to improve dissolution of minerals in pasteurized oat milk

Abstract

Oat milk is a nutritious product which has been used as a nutritional supplement by European people of all ages. However, the concentration of phytate, an anti-nutritional compound, in oat seed is quite high (about 1 - 3% of seed dry weight). Phytate forms undissolved complexes with many vital metal ions in oat milk causing a reduction in the efficacy of mineral absorption. In this study, phytase enzyme BacP was chosen at the oncentration of 40 IU/l to degrade phytate in pasteurized oat milk, whereupon 20 - 30% of the inorganic phosphate was released from phytate in oat milk, along with increases in the level of dissolved mineral ions (Ca2+: 27.0%; Fe2+: 49.3%, Zn2+: 63.3% and Mg2+: 95.6%) compared to untreated milk. This study proves the role of BacP in degrading phytate and improving the nutrition of eupeptic minerals in oat milk.