|
KMID : 0380619900220030343
|
|
Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.343 ~ p.349
|
|
|
Studies on the Removal of Phytate from Korean Perilla(Perilla ocimoides , L .) Protein
|
|
|
|
|
Abstract
|
|
|
|
The solubility of protein and phytate was measured at various pH´s in distilled water and at various concentrations of NaCl, CaCl₂ and Na₂S0₃ solutions, and then optimum condition for producing low phytate protein isolate from perilla flour was investigated. The protein solubility in water showed minimum at pH 4.0 and increased at pH higher or lower than 4.0, while phytate solubility was highest at pH 5.0 and decreased at pH higher or lower than 5.0. In NaCl solution, protein solubility was lowest between pH 3.0-4.0, while phytate solubility was high between pH 2.0-5.0 and abruptly decreased above pH 6.0. In Na₂S0₃ solution, protein solubility was lowest between pH 2.0-3.0 and phytate solubility showed maximum values between pH 5.0-6.0, and it´s solubility was low in 3% salt concentration at all pH ranges. In CaCl₂ solution, protein solubility in 3% salt concentration was relatively low at all pH ranges, and phytate solubility showed highest values between pH 2.0-3.0 and abruptly decreased (1.0%) above pH 4.0. In order to make low phytate protein isolate, defatted perilla flour protein was extracted at pH 9.0 and precipitated at pH 4.0 in 3% NaCl solution. The yield of low phytate protein isolate was 61.4% of total protein. This protein was found to contain 0.02% phytate by weight.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|