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The characterization of phytin in peas
Author(s) -
Fowler H. D.
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740070601
Subject(s) - phytic acid , acetic acid , chemistry , phosphorus , paper chromatography , chromatography , organic chemistry , biochemistry
Phytin has been extracted from peas by a method depending upon its insolubility in hot 8% acetic acid. It has been characterized on the paper chromatogram and found to be a pure compound. Micro‐analysis of this compound gives a carbon‐phosphorus ratio compatible with that of a hexaphosphate. Comparison of pea phytin with commercial and synthetic calcium phytate (prepared by Posternak's method) using paper partition chromatography has shown that commercial phytin is composed of two organic phosphates (in addition to orthophosphate), one of which resembles pea phytin. The various compounds formed in addition to phytic acid in Posternak's synthesis have been examined and some have been tentatively identified.