| 摘要 |
Vegetable proteins and phytic acid, or even antitrypsin factor in the case of soya bean, are separated at a pH slightly higher than the isoelectric pH of the said vegetable proteins, namely at a pH value within the range defined as ISO + 0.5 </= pH </= ISO + 1.2 with respect to the isoelectric pH designated by the abbreviation "ISO". This pH value is chosen because phytic acid and, where appropriate, the antitrypsin factor are relatively quite soluble at this value whereas most of the proteins are not and will not go into solution at this value. The separation is carried out during the manufacture of vegetable protein isolates or by washing flours, concentrates or isolates of vegetable proteins. Vegetable protein extracts low in phytic acid, or even in trypsin inhibitor in the case of soya bean, are obtained by this process. |
