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Binding of mineral elements by dietary fibre components in cereals-In vitro (III)

Persson, Hans LU ; Nyman, Margareta LU ; Liljeberg, Helena ; Önning, Gunilla LU and Frølich, Wenche (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.

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author
; ; ; and
organization
publishing date
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) &gt; Zn(II) ≈ Cd(II) for all cereal fibres. The order of interaction for the fibres with metal ions was barley &gt; 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}},
}