Premium
The microbiological determination of vitamin B 6 in wheaten flour, and in fractions of the wheat grain
Author(s) -
Clegg K. M.,
Hinton J. J. C.
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.2740091105
Subject(s) - food science , vitamin , chemistry , extraction (chemistry) , yeast , aleurone , chromatography , biochemistry , enzyme
An investigation of the vitamin B 6 content of a range of wholemeal and lower‐extraction wheaten flours has been made. The vitamin was determined microbiologically using the yeast S. carlsbergensis , 228 as the test organism. The method has been adapted to a smaller scale so that it has been possible to determine the distribution of vitamin B 6 in the dissected fractions of the wheat grain. The values for the pyridoxin content of wheaten flours determined by the method mentioned show that 80% and 70% extraction flours contain less than 30% of the vitamin B 6 of whole wheat, and that the distribution of the vitamin is similar to that of nicotinic acid with a large percentage occurring in the aleurone layer.