Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk

BACKGROUND Soymilk is a high‐quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe...

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Published in:Journal of the science of food and agriculture 2024-07, Vol.104 (9), p.5262-5273
Main Authors: Lv, Wenwen, Chen, Wei, Tan, Shengjie, Ba, Genna, Sun, Chao, Feng, Fanqing, Sun, Qian, Xu, Duoxia
Format: Article
Language:English
Subjects:
agriculture
Bioavailability
Calcium
Digestibility
digestible protein
Digestion
hydrolysis
Iron
milk
mineral bioaccessibility
Physicochemical properties
Phytic acid
protein
protein content
Protein sources
Proteins
removing phytic acid
Soya bean milk
Soybean milk
soymilk
Zinc
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Summary:BACKGROUND Soymilk is a high‐quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk. RESULTS Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low‐protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high‐protein soymilk. CONCLUSION Removing phytic acid was beneficial for the hydrolysis of high‐molecular‐weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant‐based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.13367