An Analytical System for Determining Phosphorus Compounds in Plant Materials

Pons, Walter A.; Stansbury, Mack F.; Hoffpauir, Carroll L.

doi:10.1093/jaoac/36.2.492

Cited by 16 publications

(10 citation statements)

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“…The analysis of the total nitrogen, total phosphorus and phytate phosphorus of the air-dried Candle flour was (wt %) 6.66, 1.40 and 1.16, respectively. Kjeldahl nitrogen content was determined according to Lang (8) whereas the total phosphorus and phytate phosphorus were determined according to Pons et al (9) with some modifications made by the authors. Protein content was determined by the Coomassie Brilliant Dye binding method of Bradford (10).…”

Section: Preparation Of Rapeseed Extractmentioning

confidence: 99%

Preparation of low‐phytate rapeseed protein by ultrafiltration: II. Membrane development and testing

Siy

Talbot

1981

J Americ Oil Chem Soc

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The feasibility of using ultrafiltration (UF) to eliminate phytate from aqueous sodium chloride extracts of rapeseed was studied. With a proper choice of casting solution composition and casting conditions, high flux asymmetric cellulose acetate membranes of different surface porosity capable of giving different levels of phytate‐protein separation were effectively created. The efficiency of the cast cellulose acetate membranes on phytate‐protein separation was greatly influenced by the solution pH. The presence of sodium chloride in the processed solution was important to obtain a low retention of phytate. Complete removal of phytate from rapeseed extract with little or no loss of proteins was achieved using continuous diafiltrarion.

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Section: Preparation Of Rapeseed Extractmentioning

confidence: 99%

Preparation of low‐phytate rapeseed protein by ultrafiltration: II. Membrane development and testing

Siy

Talbot

1981

J Americ Oil Chem Soc

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“…The mineral analyses were performed using both chemical and flame photometric techniques. Total phosphorus was determined by the reduced molybdate colorimetric procedure of Pons et al ( 17). Iron was determined according to the methods of the A.O.A.C.…”

Section: Methodsmentioning

confidence: 99%

Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality¹

et al. 1963

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Synopsis Elemental composition of the flour fractions was affected by location and by variety. Total ash and the 7 elements studied were distributed quite differently among the 3 flour fractions. The significant relationships obtained between elemental composition of the flour fractions and baking quality indicate that mineral uptake by the wheat plant is an important factor in flour quality, although the data presented do not warrant conclusions regarding the exact mechanisms involved.

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“…Phosphorus determinations were made according to methods described by Pons et al (9). Evaluation of total, phytin and acidsoluble phosphorus involved using a reduced molybdate colorimetric method.…”

Section: Methodsmentioning

confidence: 99%

“…Andrews and Bailey ( 1) reported that a large proportion of the total phosphorus in flour existed in nucleic acid form, but little as inorganic phosphorus. Pons et al (9) found little ester type phosphorus in wheat.…”

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confidence: 94%

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Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality¹

Watson

Miller

Johnson³

et al. 1963

Agronomy Journal

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Synopsis Both location and variety were significant factors affecting the concentration of the different types of phosphorus in the flour and gluten. Total and acid‐soluble phosphorus in the flour and in the gluten were correlated with loaf volume by simple regression coefficient and by partial regression coefficient independent of protein content. Phosphatide and ester type phosphorus in the gluten were correlated with loaf volume independent of protein content.

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An Analytical System for Determining Phosphorus Compounds in Plant Materials

Cited by 16 publications

References 0 publications

Preparation of low‐phytate rapeseed protein by ultrafiltration: II. Membrane development and testing

Preparation of low‐phytate rapeseed protein by ultrafiltration: II. Membrane development and testing

Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality¹

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality¹

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An Analytical System for Determining Phosphorus Compounds in Plant Materials

Cited by 16 publications

References 0 publications

Preparation of low‐phytate rapeseed protein by ultrafiltration: II. Membrane development and testing

Preparation of low‐phytate rapeseed protein by ultrafiltration: II. Membrane development and testing

Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality1

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality1

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Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality¹

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality¹