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Nitrogen and phytate solubility of perilla seed flour were influenced by the following factors: pH, centrifugal force, temperature and the presence of salt. The nitrogen solubility of perilla seed flour was minimum(17.1∼18.0%) at the pH range of 4.0∼5.0 and maximum(92.3%) at pH 11.0, while phytate solubility was the highest(48.5%) at pH 4.8 and lowest(8.3%) at pH 11.0. The phytic acid content in the extract decreased with an increase in centrifugal force. However, the nitrogen content was not affected by centrifugal force. The solubility of nitrogen and phytate gradually increased as the temperature was increased from 5℃ to 60℃ The addition of calcium(0∼50mM) at pH 5.0 decreased the phytate solubility, but increased nitrogen solubility. The solubility of nitrogen and phytate of perilla seed protein isolate was gradually increased as pH raised further. The protein and phytate contents of the perilla seed protein isolate were 1.1 and 89.6%, respectively, compared to 5.0 and 60.1% for perilla seed flour.
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