ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Unbleached flour (pH 5.8) was treated with 36Cl2 (g) in a closed-system flour chlorinator to pH levels of 5.25, 4.41, and 4.01. Of the total active Cl2 generated (12.38, 20.71 and 28.17 mg, respectively), 98.6–99.6% was shown to react with the flour. Only 0.35–1.37% was recovered in NaOH traps. Extraction of the treated flour with chloroform showed that 27.0–33.7% of the total 36Cl was incorporated into flour lipids, of which 31.2–39.1% of the radioactivity went to nonpolar lipids and 60.9–68.8% to polar lipids. The water-insoluble and water-soluble fractions of defatted flour contained 17.9–21.4% and 2.1–4.7% of the total 36Cl, respectively. The remaining 36Cl (40.3–49.1%) was present as 36Cl-.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb10412.x
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