Effect of pH and Heat Treatment on the Binding of Calcium, Magnesium, Zinc, and Iron to Wheat Bran and Fractions of Dietary Fiber |
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| Authors: | A L CAMIRE F M CLYDESDALE |
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| Affiliation: | Authors Camire and Clydesdale are with the Dept. of Food Science &Nutrition, Massachusetts Agricultural Experiment Station, Univ. of Massachusetts, Antherst, MA 01003. |
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| Abstract: | The effect of pH and heat treatment on the binding of added food grade sources of calcium, magnesium, zinc, and iron to a standard wheat bran, cellulose, and lignin was investigated. 1% solutions of pectin and guar gum were examined for their ability to bind these metals in aqueous solution. Lignin and pectin was found to have high metal binding capacities. Metal binding to fiber was found to be pH dependent. Toasting had no effect on metal binding by cellulose, but had a significant effect on the binding of metals by lignin and wheat bran. Boiling had a significant effect on the binding of metals by cellulose, lignin, and wheat bran. |
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