How can I extract phytic acid or phytin from soybeans (in layman's terms)?
And can anyone translate this in layman’s terms:
" The raw material for Phytin production is rice bran and cereal grains bran, as well as oil plant cakes obtained as by-products of the food processing and oil-producing industries.
When processing the raw plant material, it should be known that many plant seeds (especially of the bean species) contain the enzyme phytase together with Phytin. In aqueous solutions phytase causes partial or complete hydrolysis of Phytin to intermediary products, such as inositol-mono-, inositol-di-, and inositol-tri-ortho-phosphates.
Different technological processes are available for industrial Phytin isolation. They can be classified in two groups, according to the extracting medium used. Most methods include extraction of the plant material with acidulated water, using some organic acids or dilute mineral acids.
The aqueous -acid extracts, in addition to the main product, yield also protein substances, inorganic salts, sugars, etc. some of the proteins precipitate with time and can be further separated by filtration. Phytin itself falls as a white amorphous precipitate after neutralization and mild alkalization with alkaline base, lime water, ammonia, basic carbonate or acetate, etc. The precipitated crude product is filtered, washed, and purified by subsequent dissolution and precipitation, boiling with activated charcoal and intermediary treatments to remove specific admixtures."
@Re Spond Keep your opinions to yourself please. I need expert advice.
@DeanM None of the laboratories here in the Philippines (where I am) are familiar with how to extract/isolate phytic acid, even the state-owned Department of Science and Technology. They are asking for instructions from us, which we can’t provide because we haven’t got a single clue on how to do it.
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I’m not that familiar with the process, but I know some organic and molecular chemistry, so here goes (starting with the second paragraph, where most of the pertinent info begins):
"When processing the raw plant (bean) material, the seeds contain both phytin, and an enzyme (phytase). In water-based solutions, the phytase can cause partial or complete breakdown of phytin into intermediate products.
Different processes are available for phytin isolation. These can be classified into two groups, according to which method of extraction is used. Most methods include extraction of the plant material with acidified water, using some organic acids (examples of these could be acetic acid or tannic acid) or diluted mineral acids (hydrochloric, sulfuric, nitric, or phosphoric acids).
The acid-water extracts, in addition to phytin, will also contain proteins, inorganic salts, sugars, etc. Some of the proteins will drop out of the solution in time, and can be filtered out. Phytin can be precipitated by neutralizing the acid in the water, and making it slightly alkaline using lime (not the fruit, but calcium oxide or calcium hydroxide, both of which are caustic and can cause burns) water, ammonia, basic carbonate (baking soda, crushed limestone), or acetate. An impure mix of phytin and other compounds forms, and this looks like a white, shapeless precipitate which can be removed with a filter. This crude/impure product can be purified by re-acidifying, neutralizing, and filtering several times, and boiling with activated charcoal and intermediary treatments (no details given about what these might be) to remove specific parts of the impurities found with the phytin."
NOTE – Along with not giving any specifics about the "intermediary treatments" – which are probably portected by copyrights or trademarked processes – there’s no way of telling when you have a "pure" product unless you pay a laboratory to test it for you.