The reaction between phytate and protein
- 1 June 1954
- journal article
- research article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 44 (3), 324-326
- https://doi.org/10.1017/s0021859600044798
Abstract
1. The solubility of phytate in the presence of protein has been determined over a pH range 6·5 to 0·5.2. The fall in solubility of phytate in the region of pH 2·5 is shown to be due to a reaction with protein.3. The reaction could be reduced considerably by adding calcium.4. The mechanisms of these reactions are discussed.This publication has 5 references indexed in Scilit:
- The effect of increasing acidity on the solubility of calcium, magnesium and phosphorus in certain cereals and pure saltsThe Journal of Agricultural Science, 1954
- Studies in the absorption and excretion of certain minerals by poultry. II. Changes in the composition of food material as it moves along the alimentary tract of the henThe Journal of Agricultural Science, 1946
- PROTEIN-PHYTIC ACID RELATIONSHIP IN PEANUTS AND COTTONSEEDJournal of Biological Chemistry, 1946
- Ionization of Calcium PhytateNature, 1940