Fate of Phytic Acid in Producing Soy Protein Ingredients

Abstract

AbstractPhytic acid (myo‐inositol hexaphosphate) is present in soybeans and soy protein products at 1–2% dry matter. Phytate causes poor absorption of essential electrolytes and minerals, and binds to proteins and co‐precipitates with isoelectric soy protein isolates. We determined how phytic acid partitioned during different procedures to prepare soy protein ingredients. Procedure and soybean variety significantly affected phytic acid content and recovery. High‐sucrose/low‐stachyose (HS/LS) soybeans contained significantly (P < 0.05) less phytate than did a typical variety of commodity soybeans (IA2020). In addition, phytate was more readily extracted from the commodity soybeans than from HS/LS soybeans. Among all procedures studied, ethanol‐washed soy protein concentrate had the highest phytate contents and yields in the protein products for both soybean varieties (~80 mg/g and 99%, respectively). When protein extraction was carried out at room temperature the protein products had significantly lower phytate yields (60–78%) than when extraction was at 60 °C (80–99%). The protein products obtained from normal soybeans had significantly higher phytate contents than the same products made from HS/LS soybeans. When fractionating soy proteins, the glycinin‐rich fraction contained significantly less phytate than the β‐conglycinin fraction except for the fractionation procedure performed at room temperature instead of 4 °C.