Premium
Protein‐Bound Sodium and Potassium in Some Grains
Author(s) -
ROYCHOWDHURY S. P.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00087.x
Subject(s) - potassium , sodium , chemistry , salt (chemistry) , food science , organic chemistry
SUMMARY Eight grain species were examined for sodium and potassium contents in protein and non‐protein fractions before and after soaking. Most of sodium is protein bound, and potassium appears less strongly bound. Soaking does not seem to change these constituents in two fractions. Hardly any salt appears to leach out in soaking.