PHYTIC ACID CONTENT OF CEREALS AND LEGUMES AND INTERACTION WITH PROTEINS
Abstract
Phytic acid content of wheat, maize, barley, oats, soybean,
cowpea, common
bean, lupin and pea samples grown in Hungary were measured. In addition
interaction of phytic acid with some isolated proteins has been
studied. Legumes had a higher phytic acid content (max. 1.75 g/100 g) and the
cereals a lower one (max. 1.42 g/100 g). The minimal value has been measured
in durum wheat sample (0.52 g/100 g). Soy glycinin and sunflower seed
globulin interacted with the highest quantity of phytic acid and gluten
proteins
with the lowest one. The protein-phytic acid interaction is highly dependent
on pH.
Keywords:
phytic acid, cereals, legumes, interaction, glycinin, protein, isolates
How to Cite
Hídvégi, M., Lásztity, R. “PHYTIC ACID CONTENT OF CEREALS AND LEGUMES AND INTERACTION WITH PROTEINS”, Periodica Polytechnica Chemical Engineering, 46(1-2), pp. 59-64, 2002.
Issue
Section
Articles
