Abstract
AbstractOver 90% of phytic acid has been removed from full‐fat soy flour by a lipid‐protein concentrate process previously reported in 1974 by the Northern Regional Research Center. In the current study, parameters for optimizing phytic acid removal were evaluated. By changing both the molar concentration of the calcium chloride solution used and the pH of the initial acid slurry, various amounts of phytic acid and mineral elements were recovered in the acid‐precipitated curd. A mathematical treatment of the data using multiple regression analusis showed phytic acid removal possible from 10 to 90%, zinc recovery from 10 to 90%, and calcium concentrations equalling twice that of the original starting flour. All variable conditions introduced into the process had no effect on protein (90–93%), fat (98–100%), and iron (94–96%) recoveries. The results presented in this report can be applied to a large number of processes now being used for making edible soy proteins, and thereby low phytin‐containing products can be acheived.
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