CHANGES IN PHYTIC ACID AND ACID-SOLUBLE PHOSPHORUS IN MATURING PINTO BEANS

被引：31
作者：
MAKOWER, RU
机构：
[1] Western Regional Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Albany, California
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 02期
关键词：
D O I：
10.1002/jsfa.2740200205
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Changes in the content of phytic acid and total acid‐soluble phosphorus were measured in Pinto beans at several levels of seed maturity. Phytic acid content in bean seeds increased rapidly with advancing maturity, while total acid‐soluble phosphorus decreased. Mature dry beans contained about 1% phytic acid which accounted for half the total acid‐soluble seed phosphorus. the most immature beans studied contained about 0.13% phytic acid which represents only 4% of the total acid‐soluble phosphorus in these ovules. Little phytic acid was found in pods at any level of maturity. Copyright © 1969 John Wiley & Sons, Ltd
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页码：82 / &
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