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Association of Zinc with Soy Proteins as Affected by Heat and pH
Author(s) -
KHAN A.,
WEAVER C.M.,
SATHE S.
Publication year - 1990
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.1365-2621.1990.tb06070.x
Subject(s) - zinc , phytic acid , chemistry , solubility , soy protein , food science , biochemistry , organic chemistry
The effect of heat on the chemical association of 65 Zn with proteins and of pH on the solubility of proteins, phytic acid, zinc, and their complex formation were studied in soybeans grown hydroponically and intrinsically labeled with 65 Zn. 65 Zn association with soy proteins was not affected by autoclaving. Zinc was not covalently associated with the major soy proteins, 11S and 7S. Protein, phytic acid and zinc content of the raw soyflour was determined at pH range 3.5–12 before and after dialysis. pH had only a slight effect on zinc solubility. Protein‐zinc‐phytate complex formation was maximum in the pH range 7.5–10.5.