Vitamin-B1. Estimation in yeast and bread and stability during breadmaking

✍ Scribed by Dawson, E. R. ;Martin, G. W.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1941
• Weight: 528 KB
• Volume: 60
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000600902

✦ Synopsis

DAWRON AWJ JIARTIN-'ITAUIN-B,. ESTI~IATION IS Ymsr AND BREAD 94 1 fioantly the proportion of dialysnblc phosphorus present in solution. (6) Part of the non-dinlysnble phosphorus present in the H.W. Sol. fractions is split off during the precipitation of tho starch from solution by alcohol under tho experimental conditions employed ; this is accompanied by poasiblc depolymerisotion as evidenced by the nlcoholprecipitnted H.W. Sol. frnction being solubla in cold water.. (7) The starch retrograding from solutions of all tho C.W. Sol. nnd H.W. Sol. frnctions so for examined has a relatively high phosphorus content. (8) The proportion of dialysnlh phosphorus present in the aqueous solutions of the C.W. Sol. nntl H.W. Sol.

fractions is not significnritly affected I)y the process of retrogradation.

-. (9) The clirta so far avniluble have been interpreted providing evidence for the existence in wlient starch of a phosphorus-rich frnction.

file nutliors' thnnks arc due to Mesrs. J. Lyons & Co., Ltrf., in whose Lnborntories this work wns carried out, for permission to publish, and to Miss 31. Vine, who carried out the phosphorus dctenninntions.