Paper No. 2575, Massachusetts Agricultural Experiment Station, Univ. of Massachusetts at Amherst. This research was supported in part from Experiment Station Project No. NE116, and U.S.D.A. Grant No. 82-CRCR-1–1008.
Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1272–1274, July 1983
How to Cite
CLYDESDALE, F. M. and CAMIRE, A. L. (1983), Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour. Journal of Food Science, 48: 1272–1274. doi: 10.1111/j.1365-2621.1983.tb09209.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/13/82; revised 4/10/83; accepted 5/6/83.
The effect of pH and heat treatments on the binding of iron, calcium, magnesium and zinc and the loss of phytic acid in defatted soy flour was investigated. The soy flour was found to bind more iron, calcium, and magnesium at pH 6.8 than at pH 5.0, but the reverse situation occurred with zinc. Boiling caused a significant increase in binding of zinc and magnesium at both pH values, but was pH dependent for iron and calcium. Toasting caused a significant increase in binding of zinc and calcium at both pH values and a pH variable effect on iron and magnesium. Phytic acid analysis under the same conditions suggested that the degree of binding of these minerals did not correlate with the presence of phytic acid.