TY - JOUR AU - Hídvégi, Máté AU - Lásztity, Radomir PY - 2002/01/01 Y2 - 2024/03/28 TI - PHYTIC ACID CONTENT OF CEREALS AND LEGUMES AND INTERACTION WITH PROTEINS JF - Periodica Polytechnica Chemical Engineering JA - Period. Polytech. Chem. Eng. VL - 46 IS - 1-2 SE - DO - N/A UR - https://pp.bme.hu/ch/article/view/270 SP - 59-64 AB - Phytic acid content of wheat, maize, barley, oats, soybean,cowpea, commonbean, lupin and pea samples grown in Hungary were measured. In additioninteraction of phytic acid with some isolated proteins has beenstudied. Legumes had a higher phytic acid content (max.75 g/100 g) and thecereals a lower one (max.42 g/100 g). The minimal value has been measuredin durum wheat sample (0.52 g/100 g). Soy glycinin and sunflower seedglobulin interacted with the highest quantity of phytic acid and glutenproteinswith the lowest one. The protein-phytic acid interaction is highly dependenton pH. ER -