Association of Zinc with Soy Proteins as Affected by Heat and pH

摘要

ABSTRACTThe effect of heat on the chemical association of65Zn with proteins and of pH on the solubility of proteins, phytic acid, zinc, and their complex formation were studied in soybeans grown hydroponically and intrinsically labeled with65Zn.65Zn association with soy proteins was not affected by autoclaving. Zinc was not covalently associated with the major soy proteins, 11S and 7S. Protein, phytic acid and zinc content of the raw soyflour was determined at pH range 3.5–12 before and after dialysis. pH had only a slight effect on zinc solubility. Protein‐zinc‐phytate complex formation was maximum in the pH range 7.5