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Binding of Zinc to Apple Fiber, Wheat Bran, and Fiber Components
Author(s) -
CASTERLINE J. L.,
KU YUOH
Publication year - 1993
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.1365-2621.1993.tb04276.x
Subject(s) - zinc , bran , chemistry , fiber , pectin , lignin , food science , cellulose , dietary fiber , biochemistry , organic chemistry , raw material
Zinc ion binding to commercial brans, fiber, and fiber components was studied by equilibrium dialysis. Maximum initial concentration of zinc bound by 50 ma of apple fiber (AF) and wheat bran (WB) at pH 7.2 was 220 μg. AF and WB binding capacities were significantly lower for soluble fractions than for unfractionated materials. The water‐soluble fraction's binding capacity was 90% lower for AF than for WB. Hemicellulase and phytase slightly increased AF binding capacity but reduced WB capacity. Pectinase increased both AF and WB capacity slightly. Binding capacities of commercially available individual fiber components decreased in the order: lignin > polypectin > pectin > gum > cellulose. Zinc‐binding capacities of various dietary fiber types differ, accounting for different zinc bioavailabilties of some foods.