Table 3.

Phytases purified from plants and their properties. The lower part of the table describes the properties of cereal phytases; the top part of the table shows examples of other plant phytases in alphabetical order. If more than one phytase is referred to, the individual characteristics of the enzymes are separated with semicolon. Blank space means no value reported

Phytase source	pH	Temp. (°C)	Km (mmol/L)	M (kD)	Reference
Buttercup squash	4.8	48		67	Goel and Sharma, 1979
Canola seed	4.5~5	50	0.36; 0.25	70	Kim and Eskin, 1987
Faba beans	5	50	0.148	65	Greiner et al., 2001b
Hazel seed	5		0.162	72	Andriotis and Ross, 2003
Legume seeds	8				Scott, 1991
Lily pollen	8	55	0.081	88	Jog et al., 2005
Lupin seeds	5.0	50	0.08; 0.3; 0.13	57~64	Greiner, 2002
Mung beans	7.5	57	0.65	160	Mandal et al., 1972
Navy beans	5.3	50	0.018		Lolas and Markakis, 1977
Peanut	5	55		22	Gonnety et al., 2007
Rapeseed	5.2	50			Mahajan and Dua, 1997
Scallion leaves	5.5	51	0.2		Phillippy, 1998
Soybean seeds	4.5~4.8; 4.5~5	55; 58	0.05; 0.061	119; 72~130	Gibson and Ullah, 1988; Hegeman and Grabau, 2001
Sunflower	5.2	55	0.29		Agostini and Ida, 2006
Tomato roots	4.3	45	0.038	164	Li et al., 1997
Typha latifolia pollen	8		0.017		Hara et al., 1985
Barley	5; 6	45; 55	0.072; 0.19	67	Greiner et al., 2000
Maize	5	55	0.02; 0.03; 0.04; 0.117	71; 76	Hubel and Beck, 1996; Laboure et al., 1993
Oat	5.0	38	0.030	67	Greiner and Alminger, 1999
Rice	4.4; 4.6	40	0.17; 0.09	66; 61	Hayakawa et al., 1989
Rye	6	45	0.3	67	Greiner et al., 1998
Spelt	6	45	0.4	68	Konietzny et al., 1994
Wholemeal wheat	5.15	55	0.3		Peers, 1953
Wheat bran	5		0.49		Nagai and Funahashi, 1962
Wheat bran	5.6; 7.2		0.02; 0.2	47	Lim and Tate, 1973
Wheat bran	6; 5.5	45; 50	0.0005; 0.0008	68; 66	Nakano et al., 1999
Crude extract wheat	6	45	0.83	65	Bohn et al., 2007