PHYTATE: REMOVAL FROM WHOLE DRY BEANS BY ENZYMATIC HYDROLYSIS AND DIFFUSION

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Abstract
California Small White beans were found to contain about 1% phytate, of which 70% is in water‐soluble form. Incubation of presoaked beans in water at 60°C for 10 hr lowered their phytate content by 90%. Incubation in pH 5.5 buffer at 50°C for 24 hr lowered it by 62%. When leaching was eliminated by incubating in water‐saturated air at 60°C overnight, 33% of the phytate was destroyed by hydrolysis. Similar treatments were effective with mung beans, lima beans, and wheat. The study suggests that destruction of heat‐sensitive celI membranes leads to the potentiation of phytase.