In Vitro Digestibility of Phytate‐Reduced and Phenolics‐Reduced Soy Protein Isolates

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Abstract
The effect of removal of phytate and phenolic compounds upon the in vitro digestibility of soy protein isolates by trypsin and pronase enzymes at pH 8.0 and by pepsin at pH 2.0 was studied by pH stat and dialysis equilibrium methods, respectively. Phenolics‐reduced (PRSPI) and phytate and phenolics‐reduced (PPRSPI) soy protein isolates were both slightly more digestible than control (CSPI). 11S soy‐protein with 0.07% phytate was slightly more digestible than 7S soy protein with 1.41% phytate. Kinetic studies indicated that differences in in vitro digestibility of soy protein isolates was probably due to accumulation of end products rather than stearic hindrance at enzyme‐substrate reaction sites.