ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Myo-inositol bis-, tris-, tetrakis-, pentakis- and hexakisphosphates (IP2–6) were quantified in nine thermally processed or fermented food products. Total inositol phosphate content (mmol/kg dry weight) ranged from 1.35 in white bread to 23.26 in tofu and 26.05 in soy isolate. In all foods analyzed, inositol hexakisphosphate (phytic acid) accounted for more than 40% of the total inositol phosphates on a molar basis. Step-gradient ion exchange and ferric chloride precipitation methods for phytate determination were evaluated with a soy isolate sample to which inositol phosphates or adenosine triphosphate (ATP) had been added individually. Both methods measured all of the inositol phosphates, while the former also measured ATP.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07740.x
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