Studies on the Removal of Phytate from Korean Perilla (Perilla ocimoides, L.) Protein

들깨종실단백질 중의 phytate 제거에 관한 연구

  • Park, Jin-Hee (Department of Food and Nutrition, Hanyang University) ;
  • Yang, Cha-Bum (Department of Food and Nutrition, Hanyang University)
  • 박진희 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과)
  • Published : 1990.06.01

Abstract

The solubility of protein and phytate was measured at various pH's in distilled water and at various concentrations of NaCl, $CaCl_2\;and\;Na_2SO_3$ solutions, and then optimum condition for producing low phytate protein isolate from perilla flour was investigated. The protein solubility in water showed minimum at pH 4.0 and increased at pH higher or lower than 4.0, while phytate solubility was highest at pH 5.0 and decreased at pH higher or lower than 5.0. In NaCl solution, protein solubility was lowest between pH 3.0-4.0, while phytate solubility was high between pH 2.0-5.0 and abruptly decreased above PH 6.0. In $Na_2SO_3$ solution, protein solubility was lowest between pH 2.0-3.0 and phytate solubility showed maximum values between pH $5.0{\sim}6.0$, and it's solubility was low in 3% salt concentration at all pH ranges. In $CaCl_2$ solution, protein solubility in 3% salt concentration was relatively low at all pH ranges, and phytate solubility showed highest values between pH $2.0{\sim}3.0$ and abruptly decreased (1.0%) above pH 4.0. In order to make low phytate protein isolate, defatted perilla flour protein was extracted at pH9.0 and precipitated at pH 4.0 in 3% NaCl solution. The yield of low phytate protein isolate was 61.4% of total protein. This protein was found to contain 0.02% phytate by weight.