Abstract 11S protein of the sunflower seed is precipitated by phytate at pH 2.0, a protein‐phytate complex being formed thereby. The number of the phosphate groups bound by the time the precipitation is completed is less than one half of that of the basic groups of the 11S protein. The insolubility of the complex formed interferes with the acid extraction of protein from the sunflower meal and solvent cake. The protein extractability increases sharply after the removal of the phytate.
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Bulmaga et al. (1989) studied this question.
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