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The microbiological determination of pantothenic acid in wheaten flour
Author(s) -
Clegg K. M.
Publication year - 1958
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.2740090608
Subject(s) - pantothenic acid , chemistry , food science , acid phosphatase , vitamin , hydrolysis , extraction (chemistry) , biochemistry , papain , enzyme , alkaline phosphatase , chromatography
An investigation of the pantothenic acid content of a range of wholemeal and lower extraction wheaten flours has been made. The vitamin was liberated by enzymic hydrolysis with intestinal phosphatase and Dowex‐treated click liver enzyme; some comparisons were made with extracts prepared by treatment with takadiastase and papain, which showed that approximately 50% more pantothenic acid was liberated by the treatment with intestinal phosphatase and chick liver enzyme. The pantothenic acid content was determined microbiologically with L. casei as the test organism. The values for pantothenic acid were higher for whole Manitoba wheats than for the English wheats tested; the pantothenic acid content decreased with lower extraction rates and the 70% extraction flours retained approximately 50% of the vitamin present in the wholemeals.