ABSTRACTA study was conducted to evaluate the ability of four protein sources to bind calcium during an alkaline, calcium saturated incubation. Leaf protein concentrate and gluten bound the most calcium. Soy protein isolate and bovine blood protein isolate (plasma fraction) bound less calcium but both had large (80) reductions in sodium content. Phytic acid was prevalent in both soy protein isolate and gluten, and was found to be entirely in their residue protein fractions after Ca binding. After incubation, essential amino acid losses were noted for all protein fractions, yet the losses were not significant. Following Ca binding, changes in molecular weights of the soluble proteins were noted as determined by gel filtration chromatography. Isoelectric points were noted to decrease in the soluble protein fractions, following Ca binding.
展开▼
