The solubility of phytate in the presence of protein has been determined over a pH range 6·5 to 0·5. 2. The fall in solubility of phytate in the region of pH 2·5 is shown to be due to a reaction with protein. 3. The reaction could be reduced considerably by adding calcium. 4. The mechanisms of these reactions are discussed.
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Hill et al. (1954) studied this question.
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