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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Myo-inositol bis-, tris-, tetrakis-, pentakis- and hexakisphosphates (IP2–6) were quantified in nine thermally processed or fermented food products. Total inositol phosphate content (mmol/kg dry weight) ranged from 1.35 in white bread to 23.26 in tofu and 26.05 in soy isolate. In all foods analyzed, inositol hexakisphosphate (phytic acid) accounted for more than 40% of the total inositol phosphates on a molar basis. Step-gradient ion exchange and ferric chloride precipitation methods for phytate determination were evaluated with a soy isolate sample to which inositol phosphates or adenosine triphosphate (ATP) had been added individually. Both methods measured all of the inositol phosphates, while the former also measured ATP.
    Type of Medium: Electronic Resource
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