Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors

✍ Scribed by Borowska, J. ;Kozlowska, H.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 383 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300106

✦ Synopsis

For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents. Isolates obtained on laboratory conditions were subjected to chemical and organoleptic tests. It was shown that proper steering of the processing allowed for obtaining isolates with lower phytic acid content and decreased activity of the trypsin inhibitors, although the efficiency of the process decreased also. Modified processing was more efficient for elimination of the phytic acid from soybean isolates compared to faba bean. It was also shown that isolate neutralization considerably improved their solubility and decreased the activity of trypsin inhibitors.