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Journal of the American Oil Chemists Society

, Volume 66, Issue 1, pp 93–97 | Cite as

Phytate-calcium interactions with soy protein

  • Frida Grynspan
  • Munir Cheryan
Technical

Abstract

Solubilities of mixtures of soy protein isolate, calcium and phytate were determined as a function of pH and molar ratio of the components. Below the isoelectric point, phytate and protein solubility profiles paralleled each other, indicating some type of protein-phytate interaction. Addition of phytate shifted the isoelectric point and the minimum solubility to lower values. Between the isoelectric point and pH 6.5, the complex apparently dissociates; addition of phytate results in an increase in the maximum solubility of the phosphorus and the protein, as well as a shift in their solubility profiles. Calcium has no apparent effect on protein solubility in this pH region. Higher pH (>6.5) results in the formation of ternary protein-calcium-phytate complexes and a significant drop in calcium and phosphorus solubility, probably due to formation of insoluble calcium phytate salts.

Keywords

Phosphorus Solubility Solubility Profile Minimum Solubility Calcium Phytate Phytate Level 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© American Oil Chemists’ Society 1989

Authors and Affiliations

  • Frida Grynspan
    • 1
  • Munir Cheryan
    • 1
  1. 1.Department of Food ScienceUniversity of IllinoisUrbana

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