EFFECT OF VARYING CONCENTRATIONS OF PHYTATE, CALCIUM, AND ZINC ON THE SOLUBILITY OF PROTEIN, CALCIUM, ZINC, AND PHYTATE IN SOY PROTEIN-CONCENTRATE

被引：7
|
作者：
GIFFORDSTEFFEN, SR [1 ]
CLYDESDALE, FM [1 ]
机构：
[1] UNIV MASSACHUSETTS, DEPT FOOD SCI, MASSACHUSETTS AGR EXPT STN, AMHERST, MA 01003 USA
来源：
JOURNAL OF FOOD PROTECTION | 1993年 / 56卷 / 01期
关键词：
D O I：
10.4315/0362-028X-56.1.42
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The phytate x Ca:Zn millimolar ratio was varied in a number of soy protein concentrates and subjected to a sequential pH treatment to simulate gastrointestinal conditions. In two independent studies, calcium was either decreased incrementally from 4.94 to 0.25 mmol or zinc was increased from 0.0036 to 0.55 mmol. At the lowest level of calcium, a significant increase (P < 0.01) in soluble zinc and soluble phytate was observed at pH 5.5, due to the possible formation of a soluble calcium-phytate-zinc complex. Soluble zinc significantly increased (P < 0.01) only when the level of zinc was raised to 0.55 mmol. Neither soluble calcium nor soluble phytate was altered at this level.
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页码：42 / +
页数：1
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