ABSTRACT
Phytases, a subgroup of phosphatases with general preference for phytate, are particularly important in human nutrition for
their possible role in the degradation of phytate during both food processing and gastrointestinal transit. High phytate
degrading activity is reported in cereals, pseudo-cereals and legumes. Depending on their optimum pH, amino acid residues
in the active site and preferential removal of phosphate groups have been classified into different groups. Physico-chemical
and kinetic properties of plant phytases vary widely. Occurrence, classes and properties of plant phytases have been presented
in this mini review.