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Phytase Assay Kit

Product code: K-PHYTASE

100 assays per kit

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Content: 100 assays per kit
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: Phytase
Assay Format: Spectrophotometer
Detection Method: Absorbance
Wavelength (nm): 360
Signal Response: Increase
Linear Range: 0.1 to 10 μg of phosphate per assay
Limit of Detection: 1.5 U/L
Reproducibility (%): < 7%
Reaction Time (min): ~ 30 min
Application examples: Animal feeds, phytase activity in cereal, fungal and bacterial phytases.
Method recognition: Novel method

The Phytase Assay Kit is a simple, quantitative method which can be used to measure phytase activity. Analysis is based on the hydrolysis of phytic acid by phytase and quantitative measurement of the phosphate released. Results are measured using a standard UV-VIS spectrophotometer and do not require the creation of a standard curve. The Phytase method can be used to measure phytase activity in cereal, fungal and bacterial phytases, and can also be used for the analysis of phytase in animal feed samples.

View our complete list of assay kits for enzyme activities.

Scheme-K-PHYTASE PHYTASE megazyme

  • Easier and quicker test than competitors
  • No need for expensive instrumentation, i.e. fluorimeter
  • Low cost per assay
  • All reagents stable for > 2 years after preparation
  • Standard included
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
Certificate of Analysis
Safety Data Sheet
Assay Protocol Data Calculator

Ultrasound-assisted modification of enzyme and antioxidant activities, functional and rheological properties of oat and barley bran.

Grgić, T., Pavišić, Z., Strmečki, N. M., Voučko, B., Mustač, N. Č., Ćurić, D., Le-Bail, A. & Novotni, D. (2023). Research Square, In Press

Oat and barley bran are high in dietary fiber (β-glucans), minerals, and antioxidants, have high activity of enzymes, but possess also antinutrients. This study aimed to investigate the influence of high-intensity ultrasound on enzyme and antioxidant activities, phytic acid content, as well as functional and rheological properties of oat and barley bran. Ultrasonic treatment was performed at 24 kHz on a 15% bran water suspension, at three specific energies (87, 217.5, and 348 kJ/kg), with or without pulsation (5 sec every 10 sec). Bran was assessed for β-glucanase and phytase activity, phytic acid and total phenolic content, antioxidant activity, hydration, and rheological properties. β-glucanase from oat bran was inactivated up to 82% and from barley bran up to 55%, in dependence of ultrasound specific energy and pulsation. In both bran types, phytase activity increased by 40-44% after treatments with 87 kJ/kg but decreased by 89-94% at 348 kJ/kg. Phytic acid was reduced on average in oat bran by 17% and in barley bran by 39%. Depending on the energy and pulsation, the ultrasonication of both bran types reduced total phenolic content (27-55%), antioxidant activity (by 28-48%), complex viscosity (62-71%) and maximum stress tolerated by the sample (46-68%). In contrast, water swelling (42-48%) and water retention capacity (44–59%) increased for both bran types. Hence, high-intensity ultrasound is a useful technique in reducing antinutrients, while altering the enzyme activity and functional properties of the bran. These results could help wider application of bran in food production.

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Safety Information
Symbol : GHS05, GHS07, GHS08
Signal Word : Danger
Hazard Statements : H302, H314, H334
Precautionary Statements : P260, P261, P264, P270, P280, P284, P301+P312, P301+P330+P331, P304+P340, P342+P311, P501
Safety Data Sheet
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