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PHYTATE‐PROTEIN INTERACTIONS IN SOYBEAN EXTRACTS AND LOW‐PHYTATE SOY PROTEIN PRODUCTS

Olivier de Rham, T. JOST

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Abstract

ABSTRACT 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.

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ABSTRACT 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.

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Available abstract

ABSTRACT 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.

Key concepts: Soy protein, Calcium, Chemistry, Solubility, Food science, Plant protein, Phytic acid, Soybean Proteins

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PHYTATE‐PROTEIN INTERACTIONS IN SOYBEAN EXTRACTS AND LOW‐PHYTATE SOY PROTEIN PRODUCTS — Research Paper | ScholarLens