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KMID : 0380619910230030286
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.286 ~ p.290
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Effect of Phytate on the Solubility and Digestibility of Soy Protein Isolates
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Abstract
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Phytic acid known as an antinutritional factor was studied for its effect on the solubility and digestibility of high-phytate and low-phytate soy protein isolates (SPI) obtained by two different methods of pH adjustment. Phytic acid content was 2.48% in high-phytate SPI and 0.72% in low-phytate SPI. Solubility of soy proteins was higher in low-phytate SPI than in high-phytate SPI at all pH values tested and it was lowered by adding more phytic acid to result in precipitation of the proteins. The inhibitory effect of phytic acid toward pepsin digestion of SPI increased by the increasing amount of phytic acid added and its effect was slightly higher in high-phytate SPI than in low-phytate SPI.
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