Effect of pH and Heat Treatment on the Binding of Calcium, Magnesium, Zinc, and Iron to Wheat Bran and Fractions of Dietary Fiber
A. L. CAMIRE, Fergus M. Clydesdale
Journal of Food Science
Abstract
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
lignin has high metal binding capacity
“Lignin and pectin was found to have high metal binding capacities.”
toasting affects metal binding by lignin and wheat bran
“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 affects metal binding by cellulose, lignin, and wheat bran
“Boiling had a significant effect on the binding of metals by cellulose, lignin, and wheat bran.”