Phytic acid content of cereals and legumes and interaction with proteins

M. Hídvégi, Radomir Lásztity

Research output: Article

64 Citations (Scopus)

Abstract

Phytic acid content of wheat, maize, barley, oats, soybean, cowpea, common bean, lupin and pea samples grown in Hungary were measured. In addition interaction of phytic acid with some isolated proteins has been studied. Legumes had a higher phytic acid content (max. 1.75 g/100 g) and the cereals a lower one (max. 1.42 g/100 g). The minimal value has been measured in durum wheat sample (0.52 g/100 g). Soy glycinin and sunflower seed globulin interacted with the highest quantity of phytic acid and gluten proteins with the lowest one. The protein-phytic acid interaction is highly dependent on pH.

Original languageEnglish
Pages (from-to)59-64
Number of pages6
JournalPeriodica Polytechnica: Chemical Engineering
Volume46
Issue number1-2
Publication statusPublished - 2002

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Phytic Acid
Proteins
Acids
Glutens
Globulins
Seed

ASJC Scopus subject areas

  • Chemical Engineering(all)

Cite this

Phytic acid content of cereals and legumes and interaction with proteins. / Hídvégi, M.; Lásztity, Radomir.

In: Periodica Polytechnica: Chemical Engineering, Vol. 46, No. 1-2, 2002, p. 59-64.

Research output: Article

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