|Table of Contents|

Preparation of Low-phytate Soy Protein by Ion Exchange(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年02期
Page:
293-297
Research Field:
Publishing date:

Info

Title:
Preparation of Low-phytate Soy Protein by Ion Exchange
Author(s):
TAO Ran1;  FAN Ling-hui1;  LI Wen1;  LYU Ying2;  GUO Shun-tang1
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;?
2College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
Keywords:
Phytate;  Soybean protein;  Ion exchange of anion
PACS:
R151.3
DOI:
10.11861/j.issn.1000.9841-2015.02.0293
Abstract:
Phytic acid in soybean food can affect the absorption of many mineral and protein. In order to improve the nutrient absorption of soy protein, phytic acid should be removed in processing.This paper studies the method and effect of removing phytic acidin soybean isolated protein by ion exchange method, and also the physical and chemical properties of soybean protein after ion exchange processing.The methods of dialysis, ultrafiltration and ion-exchange are compared, the method of anion exchange decrease the content of phytic acid by 77%, which is superior to other methods.An optimal phytate removing method was chosen by comparing the phytate removing effect in different kinds of resins, protein stages and pH values.The results showed that the resin adsorption rate of D201was as high as 12 mg?mL-1resin Under the condition of pH7, it could reduce the phytate level by 90% to a concentration of 1 mg?g-1?protein. Isoelectric point (pI) of the low-phytate soybean protein showed a right shift, with a decreasing solubility and an increasing dispersion speed.

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Last Update: 2015-06-08