PHYTIC ACID CONTENT OF CEREALS AND LEGUMES AND INTERACTION WITH PROTEINS
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.