Binding of mineral elements by dietary fibre components in cereals-In vitro (III)
(1991) In Food Chemistry 40(2). p.169-183- Abstract
The ability of soluble fibre fractions isolated from three different cereals (barley flour, whole grain rye flour and oat bran) to bind copper(II), cadmium(II) and zinc(II) ions has been studied using a potentiometric method. Considerable association was found between all fibre fractions and metals investigated. The ability of the metal ions to form complexes was found to be in the order Cu(II) > Zn(II) ≈ Cd(II) for all cereal fibres. The order of interaction for the fibres with metal ions was barley > oats ≈ rye. Between pH 3·5 and 5 phytic acid was an important complexing agent, especially for oats. No metal complexing ability was found for pure β-glucans, isolated from barley.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/58884429-b533-4415-abc9-bf37b25ad30f
- author
- Persson, Hans LU ; Nyman, Margareta LU ; Liljeberg, Helena ; Önning, Gunilla LU and Frølich, Wenche
- organization
- publishing date
- 1991-01-01
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Chemistry
- volume
- 40
- issue
- 2
- pages
- 15 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:0025972612
- ISSN
- 0308-8146
- DOI
- 10.1016/0308-8146(91)90100-3
- language
- English
- LU publication?
- yes
- id
- 58884429-b533-4415-abc9-bf37b25ad30f
- date added to LUP
- 2018-10-16 19:33:37
- date last changed
- 2021-06-27 03:33:57
@article{58884429-b533-4415-abc9-bf37b25ad30f, abstract = {{<p>The ability of soluble fibre fractions isolated from three different cereals (barley flour, whole grain rye flour and oat bran) to bind copper(II), cadmium(II) and zinc(II) ions has been studied using a potentiometric method. Considerable association was found between all fibre fractions and metals investigated. The ability of the metal ions to form complexes was found to be in the order Cu(II) > Zn(II) ≈ Cd(II) for all cereal fibres. The order of interaction for the fibres with metal ions was barley > oats ≈ rye. Between pH 3·5 and 5 phytic acid was an important complexing agent, especially for oats. No metal complexing ability was found for pure β-glucans, isolated from barley.</p>}}, author = {{Persson, Hans and Nyman, Margareta and Liljeberg, Helena and Önning, Gunilla and Frølich, Wenche}}, issn = {{0308-8146}}, language = {{eng}}, month = {{01}}, number = {{2}}, pages = {{169--183}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{Binding of mineral elements by dietary fibre components in cereals-In vitro (III)}}, url = {{http://dx.doi.org/10.1016/0308-8146(91)90100-3}}, doi = {{10.1016/0308-8146(91)90100-3}}, volume = {{40}}, year = {{1991}}, }