Protein-Calcium-Phytic Acid Relationships in Soybean

This paper constitutes the first report in a research series undertaken in order to clarify the interactive relationships among soybean meal protein, calcium and phytic acid in solution and in precipitate.

Data presented are mainly concerned with solubility characteristics of soybean meal proteins as a function of pH. The results support the suggestion as follows; phosphorus and calcium give the remarkable effects on solubility characteristics of protein, the complex containing protein, calcium and phosphorus is formed above isoelectric point of protein and the combinations are labile above at pH 8, especially by heating.