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PHYTATE‐PROTEIN INTERACTIONS IN SOYBEAN EXTRACTS AND LOW‐PHYTATE SOY PROTEIN PRODUCTS
Author(s) -
RHAM O.,
JOST T.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03844.x
Subject(s) - soy protein , calcium , chemistry , solubility , food science , plant protein , phytic acid , soybean proteins , chromatography , biochemistry , organic chemistry
The solubility of phytate and protein in soy extracts as influenced by pH, NaCl, calcium and EDTA was measured. The behavior of phytate is explained in terms of its binding to calcium‐magnesium and/or to proteins. Three processes for preparing low‐phytate soy protein products were derived from this theory, at both the laboratory and pilot plant scale. The nutritional properties of isolates prepared with these processes were examined.